This was very good! It could of used a little something more to flavor the chicken meat. I think next time I will either marinate the chicken or well season both sides of the chicken before stuffed and rolling.
boneless skinless chicken breasts
cheese (I used tomato basil sharp white cheddar....SO good)
extra virgin olive oil
For the Parmesan cream sauce I made a basic bechamel sauce and added some Parmesan cheese, garlic and pepper. (I cut the linked recipe in half).
Between wax paper pound out your chicken breasts.
Layer down your sliced pepperoni (I used 11 small slices per chicken breast).
Layer on your cheese (I used 2 quarter inch slices per chicken breast).
Secure with toothpicks.
Place in oven safe dish, drizzle with extra virgin olive oil, and sprinkle with salt, pepper and Italian seasoning to your liking.
Bake on 325 until done.
If you choose to make the Parmesan Cream Sauce you can do that will the chicken it baking.
Photo without the Parmesan Cream Sauce: