Pepperoni Chicken

4 large (6 to 8 ounce) boneless, skinless chicken breasts
4 ounces pepperoni, sliced
3/4 cup provolone cheese, grated
3/4 cup mozzarella, grated
2 cups Italian seasoned breadcrumbs
1 1/2 cups marinara or your favorite tomato sauce for pasta
1/4 cup grated Parmesan cheese
Spray oil

Place each chicken breast between plastic wrap and lightly beat with a meat mallet until fairly thin.

Mix the provolone and mozzarella. Place a breast (smooth side down) on a cutting board. Place 1/4 of the pepperoni on the chicken in a thin layer. Place 1/4 of the cheese mix in the center of the chicken. Bring the sides in slightly and roll up (like an egg roll).

Spray a medium casserole dish with the oil. Roll the chicken in the breadcrumbs and place in the dish, seam side down. Spray the chicken with a little oil. Bake at 375 degrees F for about 25 minutes or until lightly brown. Top with warm sauce and garnish with Parmesan.

Serve warm.

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