Preheat oven to 400ºF. Spray a large baking dish with nonstick spray.
Butterfly each chicken breast--cut ⅔ way through horizonatally, but do not cut all the way through. Place the chicken breasts in a large bowl.
4 boneless skinless chicken breasts
Add olive oil, salt, pepper, garlic powder, and Italian seasoning to the bowl and toss to combine/coat the chicken.
½ tablespoon olive oil, salt and pepper to taste, 2 teaspoons garlic powder, 2 teaspoons Italian seasoning
Pour half of the marinara into the bottom of the baking dish and spread into a thin layer.
24 ounces marinara sauce
Take one chicken breast and open to expose the inside of the butterfly cut.
Place a slice of mozzarella inside chicken breast, then top with 5 slices of pepperoni. Add a spoonful of marinara and then top with a sprinkle of grated parmesan. Close the chicken breast (secure with toothpicks if needed) and lay in baking dish. Repeat with all four chicken breasts.
Top the chicken breasts with the rest of the marinara and use a spoon to make sure the breasts are fully covered. This will make sure the chicken is super moist and doesn't dry out.
24 ounces marinara sauce
Top the marinara with the shredded mozzarella, remaining pepperoni, and remaining grated parm. Sprinkle with more Italian seasoning if desired.
30 slices pepperoni, 1 cup shredded mozzarella cheese, ⅛ cup grated parmesan cheese
Bake for 25 minutes, or until the internal temperature of the chicken reaches 165°F.
Enjoy!
Video
Notes
Storage: Store pizza stuffed chicken bake in an airtight container in the refrigerator for 3 days, or freeze for 3 months.