This recipe is in the January/February 2011 Cooking With Paula Deen magazine. After looking at it for a while, I finally decided to get the ingredients. But, with my schedule, and getting over being sick, I finally made it tonight.
This was a super easy recipe and very good. Next time, tho, I will have pizza or spaghetti sauce on the side.
4 boneless skinless chicken breasts (about 1 1/2 lbs)
20 sliced pepperoni, divided
3/4 cup shredded provolone cheese, divided
4 large fresh basil leaves (omitted)
1/2 tsp salt (didn't measure)
1/4 tsp ground black pepper (didn't measure)
2 T vegetable oil
Preheat oven to 350 degrees.
Cut a horizontal slit through thickest portion of each chicken breast. Stuff each with 4 slices pepperoni, 2 T cheese and 1 basil leaf. Secure with a wooden pick Lightly spray each side with non-stick cooking spray; sprinkle with salt and pepper.
In a large skillet, heat oil over medium-high heat. Add chicken; cook 3 minutes per side or until browned. Bake for 15 minutes or until done.
Remove from oven. Cut remaining 4 slices pepperoni into thin strips. Sprinkle chicken with remaining 1/4 cup cheese; top with pepperoni strips. Bake an additional 5 minutes or until cheese melts.