Pepperoni and Cheese Stuffed Chicken Breasts

• 1 1/2 lb boneless, skinless chicken breasts
• 8 oz Provolone cheese
• 30 to 35 slices of pepperoni
• 1 tsp Sriracha seasoning salt blend, plus more for seasoning chicken
• 1/2 tsp black pepper, plus more for seasoning chicken
• 1/2 cup fresh grated romano cheese
• 1/4 cup all-purpose flour
• 1/2 tsp Italian seasoning
• 1 tbsp olive oil
• 1/4 cup low sodium chicken broth
• 1 recipe of my Marinara Sauce recipe attached in step #10, or your favorite
• 1/4 cup mixed chopped fresh herbs, zi used basil, parsley and chives

1. Pound chicken into 6- 1/4 inch thick cutlets.
2. Sprinkle with pepper and sriracha seasoning
3. Cover cheese with pepperoni slices
4. Lay slices of provolone cheese on each chicken cutlet
5. Fold over both sides and secure with toothpicks
6. Combine on a plate , flour, romano cheese, italian seasoning, the teaspoon of sriracha and 1/2 teaspoon pepper, mix well
7. Roll each chicken roll in flour mix to dry and lightly coat
8. Heat oil in a large skillet, brown chicken rolls on all sides
9. Cover skillet and cook on low heat for 15 to 20 minutes, keeping covered and not adding any liquid
10. Remove chicken to serving plate, add chicken broth to skillet chicken was cooked in, scraping up all cheese and brown bits and whisking them into the broth
11. , Add about 1 1/2 cups Marinara Sauce, recipe attached below, to broth and simmer until hot and well mixed, stir in fresh herbs
12. Serve Chicken with sauce, remove toothpicks before serving.
13. Serve with pasta or crusty bread.

chicken breasts, provolone cheese, pepperoni, salt, black pepper, romano cheese, allpurpose, italian seasoning, olive oil, chicken broth, recipe of, mixed chopped

Taken from cookpad.com/us/recipes/344305-pepperoni-and-cheese-stuffed-chicken-breasts (may not work)