- 4 boneless skinless chicken breast
- 1 teaspoon kosher salt
- 1/ 4 teaspoon dried oregano
- 1/ 4 teaspoon Italian seasoning
- 16 small spicy pepperoni slices
- 1 cup shredded mozzarella
- 4 part-skim mozzarella cheese snack sticks
- 1 (13-ounce) jar pizza sauce
- 1/ 2 cup parmesan cheese
Preheat to oven to 350°F. Grease a 9″ x 13″ (3 quart) baking dish.
Butterfly the chicken breast by placing your chicken breast on a cutting board and, with your hand flat on top of it, use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point. Be careful not to cut all the way through to the other side. Then, open up the chicken breast; the shape should resemble a butterfly.
Flatten the chicken by putting the chicken in between plastic wrap, or inside a Ziploc bag and pound flat to about a 1/4-inch thickness. Season both sides with salt, oregano and Italian seasoning.
Lay the chicken cutlets on a clean work surface and in the center of each add the pepperoni and the mozzarella cheese string. Wrap the cheese inside the pepperonis to prevent the cheese from running out of the chicken when it cooks. Roll-up the chicken and with a toothpick, secure the chicken. Use as many as you need, and lock the corners.
Add half of the pizza sauce on the bottom of the baking dish. Place in the chicken and top with more pizza sauce.
Bake until the chicken is nearly done, about 30 minutes. Remove the baking sheet from the oven, and top each roll-up with more pizza sauce, shredded mozzarella cheese and parmesan cheese.
Bake until the cheese is melted, and the sauce is hot, about 4-5 more minutes. Serve immediately.