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Whether you are an university student simply beginning your very own culinary experiments or an experienced cook with numerous dinner events under your belt, there is constantly something brand-new to learn more about cooking. We hope these Pepperoni and Cheese Stuffed Chicken Breasts recipe and tips can help you in your kitchen area tonight, and get used to wonderful home-cooked meals.

You need boneless, skinless chicken breasts.
Prepare Provolone cheese.
Prepare to 35 slices of pepperoni.
You need to prepare Sriracha seasoning salt blend, plus more for seasoning chicken.
Prepare black pepper, plus more for seasoning chicken.
You need to prepare fresh grated romano cheese.
Use all-purpose flour.
Prepare Italian seasoning.
You need to prepare olive oil.
Prepare low sodium chicken broth.
Use recipe of my Marinara Sauce recipe attached in step #10, or your favorite.
You need to prepare GARNISH.
Provide mixed chopped fresh herbs, zi used basil, parsley and chives.

Pound chicken into 6- 1/4 inch thick cutlets. Sprinkle with pepper and sriracha seasoning.
Cover cheese with pepperoni slices.
Lay slices of provolone cheese on each chicken cutlet.
Fold over both sides and secure with toothpicks.
Combine on a plate , flour, romano cheese, italian seasoning, the teaspoon of sriracha and 1/2 teaspoon pepper, mix well.
Roll each chicken roll in flour mix to dry and lightly coat.
Heat oil in a large skillet, brown chicken rolls on all sides.
Cover skillet and cook on low heat for 15 to 20 minutes, keeping covered and not adding any liquid.
Remove chicken to serving plate, add chicken broth to skillet chicken was cooked in, scraping up all cheese and brown bits and whisking them into the broth.
, Add about 1 1/2 cups Marinara Sauce, recipe attached below, to broth and simmer until hot and well mixed, stir in fresh herbs https://cookpad.com/us/recipes/366612-simple-basic-marinara-sauce.
Serve Chicken with sauce, remove toothpicks before serving. Serve with pasta or crusty bread..

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