When you’re craving that cheesy goodness but want to go a little more macro friendly, this is a great substitute!
Prep Time:15 min
4 boneless skinless chicken breasts, butterflied
4 pieces of fresh, pre sliced mozzarella, cut in half
8 slices of sliced deli ham
7-8 slices of deli spiced pepperoni, cut in half
Garlic, 1-2 cloves minced
Crushed red pepper
Fresh grated Parmesan cheese
2-3 TBSP EVOO
Preheat oven to 375F.
On a cutting board, butterfly or create a “pocket” for your filling. You want to cut into one side of the chicken- not all the way through- making a flap.
Brush the outside of your chicken breasts with olive oil and season with Italian seasoning, garlic salt and crushed red pepper.
“Stuff” each chicken breast with 2 slices of ham, 2-3 pepperoni halves, and two mozzarella halves. Add mustard to taste. Secure with a toothpick if necessary.
Heat the olive oil and minced garlic in a skillet (cast iron if you have it) over medium heat. Sear both sides of the chicken for 3-4 minutes before transferring to a baking dish and bake an additional 15-20 minutes, or until internal temperature reaches 165F. Sprinkle fresh parmesan over chicken breasts the last few minutes.
Let chicken rest for 5 minutes, top with marinara and enjoy!
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