Juicy chicken breasts filled with mozzarella, marinara, and pepperoni, cooked quickly for a low-carb dinner.
# What You Need:
→ Chicken
01 - 4 large boneless, skinless chicken breasts
→ Filling
02 - 3/4 cup shredded mozzarella cheese
03 - 1/4 cup sliced pepperoni, approximately 16 slices
04 - 1/2 cup sugar-free marinara sauce
→ Topping
05 - 1/4 cup grated Parmesan cheese
# How To Make It:
01 - Preheat your oven to 400°F.
02 - Using a sharp knife, carefully cut a deep pocket into each chicken breast, being careful not to slice all the way through.
03 - Spoon approximately 1 tablespoon marinara sauce into each pocket, followed by a layer of shredded mozzarella and a few slices of pepperoni. Reserve remaining sauce and cheese for topping.
04 - Secure the edges of the chicken breasts with toothpicks if necessary.
05 - Heat a large oven-safe skillet over medium-high heat. Lightly grease with oil if desired.
06 - Sear the stuffed chicken breasts for 2 to 3 minutes per side, until golden brown.
07 - Spoon remaining marinara sauce over the chicken, sprinkle with leftover mozzarella and all the Parmesan.
08 - Transfer the skillet to the preheated oven and bake for 15 to 18 minutes, or until the chicken reaches an internal temperature of 165°F and the cheese is melted and bubbly.
09 - Remove toothpicks, let rest for 2 to 3 minutes, and serve hot.
