"Secrets to Cooking TexMex"
SPICY STUFFED CHICKEN
4 skinless, boneless chicken breast halves
4 oz. sliced mozzarella cheese
1/4 cup sliced pepperoni
1 tablespoon olive oil
1 can (10 oz.) Italian Harvest RO*TEL
Split chicken breasts down sides to make a pocket. Stuff each
with 1 slice cheese and about 4 slices pepperoni. Close sides
toothpicks as needed. Heat oil in a skillet over medium-high
Saute chicken until golden on both sides, about 10 minutes. Add
RO*TEL to skillet; cover, reduce heat and simmer until chicken is
done, about 10 minutes. Serve over cooked pasta or rice.
Makes 4 servings.
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