Reviewed: Dec. 20, 2011

Amazing!

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Reviewed: Sep. 15, 2011

These were way good! I made them tonight for the first time, and had company over. Everyone loved it and I didn't change a thing. Only thing I might do next time is use two pieces of cheese in the rolls, and maybe mix in some shredded cheese in the sauce, as everyone said they wish it had more cheese since it all melted out into the sauce. Otherwise, it was amazing! Will definitely be adding this to my recipe box. Thanks!

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tausha87

Reviewed: Sep. 14, 2011

We Loved this! I did do it alittle different. I didnot roll them. Something came up the last night when i was going to make these so i chopped all of the pepperoni and fried the oil out and removed from pan. then i cut the chicken into 1 inch cubes seasoned as directed and browned in the pepperoni oil. mixed the chicken, sauce and pepperoni in an aluminum tray and topped with cheese baked for 35 mins on 350. So basically I only didnt roll them up. Everyone loved this and my 7 yr old even took the leftovers for lunch today. Thanks for the great recipe. I will be making it again and next time I will roll them up.

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CNM CATERING

Cooking Level: Expert

Living In: Edgewater Park, New Jersey, USA

Reviewed: Sep. 11, 2011

very yummy and super easy!

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GreenEyes

Cooking Level: Intermediate

Reviewed: Aug. 16, 2011

LOVED THESE! The only thing I think I'll do differently is next time I won't salt the chicken, as I think the salt from the pepperoni will be plenty. Other than that this is a keeper for sure! Thanks for sharing. :)

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Christina

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Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Aug. 7, 2011

This was good. All my cheese leaked out and I cut it thick to try to avoid that. Good but not a go to meal. Takes time to get it in the oven.

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BIGDADDYWF

Cooking Level: Expert

Home Town: Rockaway, New Jersey, USA

Living In: Tucson, Arizona, USA

Reviewed: May 8, 2011

This recipe is good, but you can make this dish a different way to achieve the same taste without dirtying as many pots, pans and utensils. That being said, I found this lacked the 'homemade' flavour. Perhaps it is the brand of spaghetti sauce I bought- I bought the kind in the can, not the jar. I added Italian seasoning, garlic powder, onion salt, a tablespoon of canned green chiles and a generous splash of balsamic vinegar to the canned sauce to perk it up a bit. I had to pound my chicken breasts (3) with my hands since I don't have a mallet- A sight to see, lol. I lightly seasoned them with same seasonings. I didn't have much pepperoni to use, so I did my best to evenly distribute it throughout the dish. I used the suggestion of skewering the bundles with raw spaghetti instead of toothpicks- Worked great! I opted to top the casserole with lots of cheddar cheese about 5 minutes before the dish was done. Lots of clean up. You can simplify the dish easily if you're not looking at presentation and want a less processed taste by making your favourite tomato sauce and dicing the chicken along with the pepperoni. We served this atop some spaghettini and "Pepperoni Drop Biscuits" from AR.

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RMSR

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

Reviewed: May 1, 2011

I'm rating this four stars..my husband eighteen month old daughter and I really liked this and it was a lot of work but well worth it...however we think maybe pizza sauce would have done better because of the pepperoni but other than that it was excellent...thank you...we will be making this again and again

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Beth

Cooking Level: Intermediate

Home Town: Amargosa Valley, Nevada, USA

Living In: Clarksville, Tennessee, USA

Reviewed: Apr. 19, 2011

I left this recipe in my recipe box for a long time, going back and forth between deleting it, or giving it a try. I am really glad that I decided to try it...everyone LOVED it! I sliced the chicken really thin instead of pounding it, and it worked well for me. I didn't brown the chicken in the pepperoni fat, but dipped it in egg, then italian breadcrumbs and baked it with a single piece of pepperoni on top. The chicken came out very moist, and the flavor (although a bit odd to think about) was great. I baked them for 40 minutes at 350, since I didn't do the brown-in-pepperoni-fat step, and they came out juicy and oh-so-good!

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