Recipe by Brenda Espinoza
"I looked for a chicken pepperoni recipe for years, and when I finally found one I didn't really much care for it - so I made up my own. It got rave reviews from my hubby and kids! Serve over your favorite pasta."
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skinless, boneless chicken breasts
pepperoni sausage, chopped
1 (28 ounce) jar
salt and pepper to taste
Yummy! I don't understand people who think this recipe was not easy. Few enough ingredients to make it simple, but enough to make it tasty. Instead of a toothpick to hold the chicken breasts together, I use pieces of raw spagetti. It does the job just as well, and disappears during baking so you don't have to find the tootpick before serving.
I browned the chicken rolls in olive oil. I left out the part in step 4 with the pepperoni oil to cut out some fat.I also simmered the rolls on top of the stove for 30 minutes.
We really liked these, especially the kids. I don't like pounding and rolling chicken, so I butterflied them and put the fillings inside, secured with toothpick and browned for considerably longer, and adjusted the cook time a little as they were thicker this way, same concept, filling wrapped with chicken just without the work.
Anyway, thanks for sharing, my kids are already asking when I'm making it again.
While I loved this recipe, my husband and I blanched at the sodium and calories for one dish. We substituted turkey pepperoni for the "real" stuff and low-fat cheese as well as finding a low-sodium spagetti sauce. We have also made our own using a recipe from Cooking Light.
My husband and I really enjoy this chicken recipe, I substitute pizza sauce for the spaghetti sauce and it comes out with a different flavor that we both enjoy. This is quick and easy and so good!
Super easy to make & the whole family LOVES it! I use pizza sauce in place of the spaghetti sauce & have used provolone in place of the mozz slices, but still top w/shredded mozz when it comes out of the oven. Sooooo delish!!
I actually loved the taste of the chicken browned in pepperoni oil, and thought it was a neat idea. It is good for low-carb diets. The only thing I'd do differently is to saute ALL of the pepperoni, before assembling the chicken rollups - the crispy pepperoni tastes much better to me and my family.
This was excellent. It was definitely worth the time. I used regular ground sausage and added mushrooms to the sauce. I didn't use the full 28 oz. of spaghetti sauce. Great recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Brenda's Pepperoni Chicken Rollups
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 375
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