4 Boneless skinless chicken breasts - trimmed and butterflied
Salt and pepper
12 slices uncured pepperoni (or substitute any cured Italian meat)
4 slices provolone cheese
1 cup Italian breadcrumbs
1/4 cup grated Parmesan cheese
1 Tbsp olive oil
1 14oz can crushed tomatoes
3 fresh basil leaves - thinly sliced
Preheat oven to 400 degrees. Cover a baking sheet with foil and spray with non-stick spray.
Trim fat from chicken and butterfly by slicing about 2/3 of the way through the center of the chicken and laying flat.
Season inside of chicken with salt and pepper then lay 3 slices of pepperoni and 1 slice of cheese on the bottom of each breast. Flip top back over and give a little squeeze to hold it together then place on baking sheet.
In a small bowl combine breadcrumbs, cheese and oil and stir to combine.
Top each chicken breast with 1/4 of the breadcrumb mixture and pat down to compress.
Bake in pre-heated oven for 20 minutes or until chicken is no longer pink.
While chicken is cooking - Add crushed tomatoes and basil to a small pot and bring to heat through.
Once chicken is cooked spread 1/4 of the tomato sauce on each plate and top with the chicken. Serve with buttered herb pasta and bread.