4ozlow-fat mozzarella cheese, cut into 1/4 inch cubes
8slicesturkey pepperoni, chopped
1smallyellow onion, finely chopped
1cupfresh parsley, finely chopped
2cloveschopped garlic, finely chopped
4skinless boneless chicken breast, butterflied (slit horizontally and opened like a book)
1 (14 oz) cancrushed tomatoes
1/2cupchicken stock
Instructions
Preheat oven to 400. Combine the mozzarella, turkey pepperoni, onion, parsley and garlic.
Pound the chicken slightly and season with salt and pepper. Arrange the cheese-pepperoni mixture over half of each chicken breast- fold the other half over top and secure with toothpicks.
In a large skillet, spray well with cooking spray and add chicken. Cook on each side about 5 minutes, then transfer to a baking sheet and bake the rest of the way through; about 10 to 12 minutes.
While chicken is baking, pour chicken broth into the skillet to deglaze the pan. Stir in the crushed tomatoes. Cover the skillet and simmer for 10 minutes. Serve sauce with chicken.