Boneless Skinless Chicken Breasts
Extra Virgin Olive Oil
Italian Seasoning (I didn't have Italian seasoning so I used rosemary, oregano, & thyme)
Salt & Pepper
Roll the chicken up and secure it with toothpicks, seam-side down (I forgot to do this!).Place in oven safe dish- drizzle with EVOO and sprinkle with S&P and Italian Season to your liking.
Between wax paper pound out the chicken breasts until thin. Layer the sliced pepperoni- however much you would like. Layer the cheese (I used mozzarella this time but have used provolone before) - however much you would like.
Bake on 325 for about 30 minutes or until doneI am thinking a pesto-marinara dipping sauce would go great with this. Rachael Ray made one that I've been meaning to try. You can find it here.