Pizza Stuffed Chicken

All of the delicious flavors of pizza, without all of the bread. This makes a fun alternative to traditional pizza, even for the one child who doesn’t let me fill hers with sausage, pepperoni, or mozzarella cheese. But then- she also doesn’t eat pizza, so at least she likes a basic version of this meal.

To make these chicken rolls, it is important to pound the chicken breast thin between layers of plastic wrap. If you are starting with a large breast, you can either cut it completely in half into two thinner pieces before pounding, or you can butterfly the breast first before pounding.

I like to fill them with pepperoni, cooked sausage, and just a little bit of sauce and cheese. Here are a few process pictures (ignore the skinny little roll on the end without any of the delicious meat inside).

RECIPE:

Pizza Stuffed Chicken

Servings: 4
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4 boneless chicken breasts
1 jar (13 oz) pizza sauce (I use Rao’s), divided
½ tsp dried oregano
½ cup cooked and finely crumbled sausage
1 cup shredded mozzarella cheese, divided
2 Tbs fresh grated Parmesan cheese
About ½ package sliced pepperoni, divided

Preheat oven to 400°F. Spray a baking dish with cooking spray.

Place chicken breasts between 2 pieces of plastic wrap and use a mallet to pound until thin. If the breasts are thick, slice breast horizontally, cutting almost to the other side (butterfly). Open out breast and then pound to an even thickness.

In a small bowl, mix ½ cup pizza sauce, oregano, sausage, ¼ cup (heaping) mozzarella, and Parmesan.

Set aside 8-12 pepperoni slices (2-3 per chicken breast) to top chicken after baking. Lay remaining pepperoni slices on pounded chicken breasts, covering entire breasts. Divide sauce mixture evenly among the chicken breasts (about 1/3 cup each). Roll each breast, securing with toothpicks, if desired; I don’t usually bother with toothpicks. Place rolled chicken breasts in prepared baking dish.

Spread remaining pizza sauce over chicken rolls. Bake, uncovered, for 30 minutes. Remove from oven; top with remaining mozzarella and additional pepperoni slices. Return to oven and bake for an additional 5-10 minutes, or until cheese is melted and chicken is cooked through.

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