Pizza-Stuffed Chicken
Red Leaf Salad
Ingredients
- 2 (6-oz) boneless, skinless chicken breasts
- 12 gluten-free pepperoni
- 4 slices mozzarella cheese, cut into 1-inch pieces
- 2 fresh basil leaves (optional)
- 1 Tbsp olive oil
- 1 (24-oz) jar tomato and basil marinara sauce
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 desired amount of marinara sauce.
Side Dish Ingredients
- 1 Tbsp olive oil
- 1 Tbsp lemon juice
- ⅛ tsp salt
- ⅛ tsp pepper
- ½ head red leaf lettuce, torn
- 1 cup grape tomatoes, halved
- 1 carrot, shredded
Side Dish Instructions
- Whisk together oil, lemon juice, salt, and pepper in a bowl. Add lettuce, tomatoes, and carrots; toss.
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
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