Pizza-Stuffed Chicken Roll-Ups

From: Skinny Taste Fast and Slow

4

serves

25

cooking time

450

Prehead Oven
Ingredients
  1. Olive oil spray
  2. 2 8oz boneless, skinless, chicken breasts
  3. 1/4 tsp kosher salt
  4. freshly ground black pepper
  5. 1/2 cup shredded part-skim mozzarella
  6. 8 slices turkey pepperoni
  7. 8 slices white button mushrooms
  8. 1/4 cup season whole wheat bread crumbs
  9. 2 tbsp freshly grated parmesan cheese
  10. 1/2 tbsp olive oil
  11. 1 tbsp fresh lemon juice
  12. 1/4 cup marina sauce
  13. 8 thin slices red onion
  14. 2 tbsp chopped green bell pepper
What to do?
Preheat the oven to 450. Line a rimmed baking sheet with foil or parchment and spray with oil.

Halve each chicken breast horizontally to create 2 cutlets. Cover with piece of wax paper and lightly pound to a 1/4-inch thickness. Season with salt and pepper.

Lay the chicken cutlets on a work surface and top each piece, in the center, with 1 tbsp mozzarella, 2 slices pepperoni, and 2 slices mushroom. Loosely roll each one up and set them seam side down.

In a bowl, combine the bread crumbs and parmesan. In a second bowl, combine the olive oil, lemon juice, and pepper to taste. Dip a chicken roll-up into the oil mixture, then in the bread crumb mixture. Place it seam side down on the prepared baking sheet. Repeat with the remaining chicken. Lightly spray the roll-ups with oil

Bake until the chicken is nearly done, about 20 minutes. Remove the baking sheet from the oven. Top each roll-up with 1 tbsp marinara, 1 tbsp mozzarella, 2 slices red onion, and 11/2 tsp bell pepper. Bake until the cheese is melted and the sauce is hot, 4 to 5 more minutes. Serve immedaitely.