Categories: Grilling
Ingredients
- 4 chicken breasts, patted dry
- 1 1/4 cups marinara sauce, divided
- 3 oz. mozzarella cheese, shredded
- 12 slices uncured pepperoni
- 2 tsp dried basil
- 1 tbsp. dried oregano, divided
- 1 tbsp. avocado oil
- 3/4 tsp sea salt
- 1/4 tsp black pepper
Directions
-
Cut each breast through the middle to form a 2- to 3-inch pocket, taking care not to cut all the way through. Spread 1 tbsp. sauce on inside of each pocket. Divide mozzarella, pepperoni, basil and 1/2 tbsp. oregano among pockets. Close pocket and use a toothpick to secure. Cover and refrigerate for up to 2 days.
-
When ready to cook, preheat grill to medium-high. Pat chicken dry. Brush chicken with oil; season all over with salt, pepper and remaining 1/2 tbsp. oregano.
-
Place remaining 1 cup marinara sauce in a small pan; warm over medium-low heat. Grill chicken until cheese has melted and chicken is cooked through, 4 to 6 minutes per side. Transfer chicken to a cutting board; tent with foil and let rest for 5 minutes. Serve chicken with warmed marinara on the side.