White meat chicken is cooked to juicy perfection while stuffed with all of your favorite pizza ingredients like pizza sauce, herbs, loads of seasonings, and multiple cheeses.
3cups(336g)mozzarella cheesefreshly grated and divided
1cup(246g)ricotta cheese
1cup(100g)parmesan cheesefreshly grated
3tablespoonsolive oil
4(904g)chicken breastsabout 2 pounds, with the fat pieces cut off and sliced ¾ of the way through lengthwise so that they lay flat but can still fold in half
6ounce(170g)package of pepperoni slices
Instructions
Preheat the oven to 375 °F (191 °C) and spread half of the pizza sauce into the bottom of a 9x13 inch baking pan or casserole dish.
Mix the basil, parsley, paprika powder, garlic powder, onion powder and salt together in a small bowl and set aside.
Add two cups of the mozzarella cheese, the ricotta cheese, half of the parmesan cheese, olive oil and half of the herb mix to a large bowl and stir to combine.
Place a chicken breast open on a plate then sprinkle ¼ of the remaining spice blend onto the front and back of the chicken breast and rub it in.
Add ¼ of the ricotta mixture to one side of the chicken breast and spread it out.
Add five to six slices of the pepperoni on top of the ricotta mixture then fold the chicken in half and seal it with toothpicks.
Place the chicken in the prepared baking pan and repeat the process with the remaining chicken.
Spread the remaining half of the pizza sauce on top of the chicken then sprinkle the top with the remaining mozzarella and parmesan cheese.
Add as much of the remaining pepperoni on top as you like then cover the pan with aluminum foil loosely and bake for 20 minutes.
Remove the foil then bake again for another 10 minutes or until the sides of the cheese start to bubble and turn a light brown color.
Let the chicken cool for about 10 minutes then serve with freshly minced parsley for garnish if desired.
Notes
This chicken can be stored in an airtight container in the fridge for up to 4 days.