Stuffed Pizza Chicken
2 (6 ounce) chicken breasts, boneless and skinless
4 teaspoons tomato sauce
4 Tablespoons grated mozzarella cheese
12 slices pepperoni
4 thin slices red pepper
4 fresh basil leaves
2 Tablespoons olive oil
Cut pockets in thickest part of chicken breasts. Spread
2 teaspoons tomato sauce in each pocket. Divide next
four ingredients between the two breasts. Fold excess
chicken over to seal and pin closed with a toothpick.
Sauté both breasts, seam side down, in olive oil over
low heat. After 2 minutes, turn over and cook 2 minutes
more. Carefully transfer to a baking sheet and bake at
350 degrees F. for 30 minutes. Serve over pasta that is
seasoned with butter and garlic. Makes 2 servings.
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