Pizza Chicken

• 1 Egg
• 1 cup Part-skim Ricotta Cheese
• 1/2 cups Shredded Parmesan Cheese, Divided
• 1/2 cups Pepperoni Slices, Cut In Half
• 1 teaspoon Garlic, Minced
• 1/2 teaspoons Salt
• Fresh Ground Pepper, to taste
• 2 Tablespoons Chopped Fresh Italian Parsley, Divided
• 6 pieces Thin Cut Boneless, Skinless Chicken Breast
• 1 cup Prepared Marinara Sauce
• 1/2 cups Mozzarella Cheese, Shredded
• Dry Pasta Of Choice, Prepared According To Package Directions, To Serve

1. Preheat oven to 350 degrees F. Coat a 13 x 9 pan with cooking spray.
2. In a medium bowl combine egg, ricotta, 1/4 cup Parmesan, pepperoni, garlic, salt, pepper to taste, and 1 tablespoon chopped Italian parsley.
3. Mix well.
4. Place about 2 tablespoons of the ricotta filling on the short end of a chicken breast.
5. Gently roll the chicken over the filling and place it, seam side down, in the prepared pan.
6. Repeat with remaining chicken breasts.
7. Pour the marinara sauce evenly over each piece of stuffed chicken.
8. Top with mozzarella, remaining 1/4 cup Parmesan, and remaining 1 tablespoon of chopped Italian parsley.
9. Cover pan with foil and bake for 30 minutes.
10. Remove foil and bake another 10 minutes.
11. Remove from oven.
12. Serve with pasta on the side.

egg, ricotta cheese, parmesan cheese, pepperoni, garlic, salt, ground pepper, fresh italian parsley, chicken, mozzarella cheese, pasta of choice

Taken from tastykitchen.com/recipes/main-courses/pizza-chicken-2/ (may not work)