Pizza-Stuffed Chicken
Red Leaf Salad
Ingredients
- 2 lb boneless, skinless chicken breasts
- 1 (6-oz) pkg sliced gluten-free pepperoni (such as Boar's Head)
- 1 (8-oz) pkg sliced mozzarella cheese, cut into 1-inch pieces
- 1 (1-oz) pkg fresh basil, separated into leaves
- 2 Tbsp olive oil
- 1 (24-oz) jar gluten-free pasta sauce (such as Barilla)
Instructions
- Preheat oven to 350°F. Pound chicken to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; cut a small slit on the side of each breast to form a pocket.
- Stuff each breast with 3 pepperoni slices, 2 to 3 pieces cheese, and 1 basil leaf. Secure each pocket with a wooden pick. Sprinkle lightly with salt and pepper.
- Cook chicken in hot oil in a large ovenproof skillet over medium heat 3 minutes per side or until browned. Transfer skillet to oven, and bake 10 minutes.
- Top chicken with remaining cheese and pepperoni; bake 2 minutes. Serve chicken with pasta sauce.
Side Dish Ingredients
- 2 Tbsp olive oil
- 2 Tbsp fresh lemon juice
- 1 head red leaf lettuce, torn
- 1 pint grape tomatoes, halved
- 2 carrots, shredded
Side Dish Instructions
- Combine oil, lemon juice, and desired amount of salt and pepper in a bowl.
- Add lettuce, tomatoes, and carrots, and toss.
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
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