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Gravel & Dine

Pizza Chicken

A quick weeknight protein, chicken breasts are stuffed with provolone and pepperoni. But the star of the show is the lacy, crunchy provolone edges from the slice that tops the chicken while it bakes. This goes great with some pasta tossed in a red sauce.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Main
Ingredients Method

Ingredients
  

  • 2 boneless skinless chicken breasts
  • 3 slices provolone cheese
  • 8 sandwich slices of pepperoni or enough regular pepperoni to create a slightly overlapping layer
  • Salt
  • Pepper
  • 1 T oil olive oil or canola
  • Parsley chopped –optional for garnish

Method
 

  1. Preheat oven to 400 degrees.
  2. Carefully butterfly each chicken breast and fold open like a book – be careful not to cut all the way through.
  3. On one half of each chicken breast, layer half a slice of provolone and enough pepperoni to cover (about 4 sandwich size slices). Fold the half of the chicken back over the top.
  4. Season chicken with salt and pepper.
  5. Preheat a 10 inch, oven-safe skillet over medium-high heat. Heat a tablespoon of oil until it shimmers.
  6. Add chicken breasts to pan, top down and cook for 1 to 2 minutes until the top is brown. Carefully flip over, I like to use 2 spatulas but tongs work too.
  7. Transfer the pan to the hot oven. Cook for 5 to 6 minutes. Remove pan from oven and top each chicken breast with a slice of provolone. Return to oven and cook for another 7 to 10 minutes until chicken reaches 165 degrees.
  8. Remove chicken from oven and serve. Garnish with parsley if desired.