SPICY STUFFED CHICKEN:
4 boneless, skinless chicken breast halves
4 oz. sliced mozzarella cheese
1/4 cup sliced pepperoni
1 Tbsp. olive oil
1 can (10 oz.) ROTEL Italian Harvest
Toothpicks
Split chicken breasts lengthwise to make a pocket. Stuff each with 1 slice cheese and about 4 slices pepperoni. Close sides with toothpicks as needed. Heat oil in a skillet over medium-high heat. Saut chicken until golden on both sides, about 10 minutes. Add ROTEL to skillet; cover, reduce heat and simmer until chicken is done, about 10 minutes.
Serve over cooked pasta or rice. Makes 4 servings.
4 boneless, skinless chicken breast halves
4 oz. sliced mozzarella cheese
1/4 cup sliced pepperoni
1 Tbsp. olive oil
1 can (10 oz.) ROTEL Italian Harvest
Toothpicks
Split chicken breasts lengthwise to make a pocket. Stuff each with 1 slice cheese and about 4 slices pepperoni. Close sides with toothpicks as needed. Heat oil in a skillet over medium-high heat. Saut chicken until golden on both sides, about 10 minutes. Add ROTEL to skillet; cover, reduce heat and simmer until chicken is done, about 10 minutes.
Serve over cooked pasta or rice. Makes 4 servings.
MsgID: 3114526
Shared by: Gladys/PR
In reply to: Recipe: Quick to Fix and Under Six Ingredients (...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: Quick to Fix and Under Six Ingredients (...
Board: Daily Recipe Swap at Recipelink.com
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