4 chicken breasts- butterflied
8 oz ricotta cheese
2 C mozzerella
1 eggs
1 TBSP Italian seasoning (or more depending on preference)
Crushed red pepper to taste
Black pepper
8 oz jar of marinara or pizza sauce
5 oz package of turkey pepperoni


Preheat the oven to 400 degrees.

In a medium sized mixing bowl, combine ricotta, 1 C mozzarella, egg, and seasonings.

Lightly spray glass baking dish and then spoon a few spoonfuls of marinara into dish.

Spread to lightly cover bottom of dish.

Using a paring knife, cut a pocket into one side of each chicken breast. Be sure not to cut all of the way through.

Spoon a spoonful of marinara, and a heaping spoonful of ricotta mixture onto each chicken breast, spreading evenly.

Top with pepperoni and then fold chicken breast closed. Place a tooth pick through each chicken breast. Place chicken breast into glass baking dish and evenly spoon marinara onto each stuffed chicken breast. Top with remaining mozzarella.

Bake for 45-60 minutes.


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