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EASY PEASY PIZZA CHICKEN
Pizza Chicken is simple to make and super delicious. It is your favorite pizza toppings all rolled up in a tender chicken breast.
Course
Main Course
Cuisine
Italian
Prep Time
20
minutes
minutes
Cook Time
50
minutes
minutes
Total Time
1
hour
hour
10
minutes
minutes
Servings
8
servings
Calories
294
kcal
Author
Linda Warren
Ingredients
4
large boneless skinless chicken breasts
1
egg
1
cup
part skim ricotta cheese
¾
cup
Parmesan or Pecorino Romano cheese,
grated & divided
1
teaspoon
minced garlic
½
cup
sliced pepperoni,
halved
½
teaspoon
salt
Pepper to taste
2
Tablespoons
fresh basil,
chopped
2
Tablespoons
fresh parsley,
chopped
1 ½
cups
favorite marinara + additional for your pasta
¾
cup
mozzarella cheese,
shredded
Instructions
Preheat oven to 350 degrees. Spray a 9×13-inch baking dish with non-stick spray.
Take each of the chicken breasts and cut in half lengthwise so you have 8 long rectangles of chicken.
Place several in a large ziploc bag at one time and pound slightly to thin them out and even out the thickness. Repeat with all pieces of chicken.
In a medium bowl, combine egg, ricotta, ½ cup Parmesan cheese, garlic, pepperoni, salt, pepper, 1 Tablespoon basil and 1 tablespoon parsley. Mix well.
Stuff the chicken by laying each piece flat, placing several tablespoons of ricotta-pepperoni mixture at one of the long ends and rolling up tightly.
Lay in prepared baking dish, seam side down. Repeat with remaining chicken breasts.
Pour marinara over chicken then sprinkle mozzarella, remaining Parmesan, basil and parsley over the top.
Bake, covered with foil, for 35 minutes. Remove foil and continue to bake for another 15 minutes.
Serve hot with a side of your favorite pasta and additional marinara sauce.
Nutrition
Calories:
294
kcal
|
Carbohydrates:
4
g
|
Protein:
36
g
|
Fat:
13
g
|
Saturated Fat:
6
g
|
Cholesterol:
124
mg
|
Sodium:
904
mg
|
Potassium:
658
mg
|
Sugar:
2
g
|
Vitamin A:
635
IU
|
Vitamin C:
6.1
mg
|
Calcium:
265
mg
|
Iron:
1.4
mg