Prep: 25 minutes Bake: 30 minutes • Serves: 4
Nonstick cooking spray
½ cup all-purpose flour
1 tablespoon dried Italian seasoning
2 large eggs
¾ cup panko breadcrumbs ¼ cup grated Parmesan Cheese
4 boneless, skinless chicken breasts (about 1½ pounds)
½ teaspoon salt
¼ teaspoon ground black pepper
28 slices pepperoni
1 cup shredded Italian cheese blend
1 tablespoon chopped fresh Italian fl at-leaf parsley plus additional for garnish 1 jar (23 to 24 ounces) favorite pasta sauce
1. Preheat oven to 450°. Spray 11 x 9-inch baking dish with nonstick cooking spray.
2. In shallow dish, whisk ﬂour and Italian seasoning; in separate shallow dish, whisk eggs; stir breadcrumbs and Parmesan cheese in third shallow dish.
3. Place chicken breasts between plastic wrap on cutting board. With ﬂ at end of meat mallet, pound chicken breasts to ¼-inch thick; sprinkle with salt and pepper. Over each chicken breast, layer pepperoni and Italian cheese; sprinkle with parsley. Roll up chicken breasts and ﬁlling, tucking in sides as needed.
4. Dip chicken rolls in ﬂ our mixture, then in eggs to coat, allowing excess to drip oﬀ , then in breadcrumb mixture, pressing so mixture adheres; place in prepared dish, seam side down. Bake 25 minutes. 5. Spoon pasta sauce over top of chicken rolls; bake 5 minutes longer or until internal temperature reaches 165°. Serve sprinkled with parsley, if desired.
Approximate nutritional values per serving: 593 Calories, 25g Fat (9g Saturated), 204mg Cholesterol, 1551mg Sodium, 41g Carbohydrates, 0g Fiber, 9g Sugars, 3g Added Sugars, 47g Protein
Chef Tip: Serve over cooked angel hair pasta.