Our Pizza Chicken is simple to make and super delicious. It's dinner wrapped up in one little package! Chicken stuffed with all the pizza toppings you love - cheese, pepperoni & more cheese! And cleanup is a breeze!

I was so excited this past week because my sister Ginger came to visit. She comes down in the winter for a few days each year to get away from the cold of Michigan and then I reciprocate in the summer and visit her to get away from the heat here in Florida. It's not often or long enough visits for either of us but at least we get the chance to hang out, catch up and have a ball together a couple times a year.

While she was here I wanted to fix very easy meals so that we could spend as much time as we could doing the things we love. And we love walking the beach (isn't it beautiful in the morning), shopping along the avenue in Delray Beach (actually shopping just about anywhere is fine with us) and, of course, pampering ourselves just a little with a nice foot massage. By the way, if you've never had a foot massage you've just got to go try it out. It's so relaxing and, to my sister's surprise, they didn't just massage her feet but gave her a shoulder and back massage too! Ah, heaven!

OK, back to the food. There were several dishes I could have fixed such as Slow Cooker Hawaiian Short Ribs, Southwestern Chicken Casserole or Beef Enchiladas but I decided to make something she hadn't had before. This Pizza Chicken was the perfect choice. It is super easy to make, delicious and Italian so I knew she would love it!

I prepared it in the morning and just had to throw it in the oven about 45 minutes prior to serving. I added a tossed salad and our favorite whole wheat pasta to round out our delicious and satisfying meal.

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Verdict: It was loved by all, including my wonderful nephew who joined us. Yay! Hope you enjoy!

Pizza Chicken Roll Ups

Pizza Chicken is simple to make and super delicious. It is your favorite pizza toppings all rolled up in a tender chicken breast.

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Course: Main Course

Cuisine: Italian

Prep Time: 20

Cook Time: 50

Total Time: 1 10

Servings: servings

Calories: 347kcal

Author: Linda Warren

Ingredients

2 boneless skinless chicken breasts
1 egg
½ cup ricotta cheese
¾ cup Parmesan cheese grated & divided
1 teaspoon minced garlic
32 slices pepperoni halved
½ teaspoon salt
¼ teaspoon black pepper
1 Tablespoons fresh basil chopped (sub 2 teaspoons Italian seasoning for basil and parsley)
1 Tablespoons fresh parsley chopped
1 cup marinara
½-3/4 cup shredded mozzarella cheese

Instructions

Preheat oven to 350°F. Spray an 8x11-inch baking dish with non-stick spray.
Take each of the chicken breasts and cut in half horizontally so you have 4 long rectangles of chicken.
Place two at a time in a large zip-lock bag at one time and pound slightly to thin them out and even out the thickness. Repeat with remaining pieces.
In a medium bowl, combine egg, ricotta, ½ cup Parmesan cheese, garlic, salt, pepper, 1 tablespoon basil and 1 tablespoon parsley (or sub 2 teaspoons Italian seasoning for both herbs). Mix well.
Stuff the chicken by laying each piece flat, placing several tablespoons of ricotta mixture on the chicken breast then lay halved pepperoni slices on top. You can use 8 slices (or 16 halves) on each breast or less if you prefer. Roll the breast up trying to keep most of the filling inside.
Lay in your prepared baking dish, seam side down. Repeat with remaining chicken breasts.
Pour marinara over chicken then sprinkle mozzarella and remaining Parmesan cheese. Sprinkle top with fresh basil and parsley, if using.
Bake, covered with foil, for 35 minutes. Remove foil and continue to bake for another 15 minutes. Check the temperature with an instant read thermometer. It should read 165°F.
Serve hot with a salad or a side of your favorite pasta and additional marinara sauce.

Notes

STORE/FREEZE/REHEAT

Store cooled leftovers in an airtight container with the marinara sauce for up to 3–4 days.

Freeze fully cooked and cooled chicken roll ups in a freezer-safe container with some sauce for up to 2–3 months. Thaw overnight in refrigerator.

Reheat in a 325°F oven with a little extra marinara, covered with foil, until heated through. For the microwave, place on a microwave-safe plate, add a spoonful of sauce, and cover loosely. Heat in short intervals until thoroughly warmed.