| Level: | Easy |
| Total: | 45 min |
| Active: | 20 min |
| Yield: | 6 servings |
Ingredients
- Nonstick cooking spray, for the baking dish
- 6 boneless, skinless chicken breasts
- Two 8-ounce packages fresh mozzarella
- Kosher salt and freshly ground black pepper
- 2 cups fresh baby spinach
- 1/2 pound sweet Italian sausage, removed from its casing, cooked and cooled
- 1/2 cup julienned oil-packed sun-dried tomatoes
- One 15.5-ounce can pizza sauce
- Grated Parmesan, for garnish
- Fresh basil leaves, for garnish
Instructions
- Position an oven rack in the top third of the oven and preheat to 400 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.
- Lay a chicken breast on a cutting board with the tapered end pointing at you. Using a sharp knife held horizontally to your work surface, begin slicing the chicken breast in half, starting at the thicker end of the breast and slowly working towards you, leaving an outer edge connected so you can open it like a book. Butterfly all the breasts in this manner and set in the fridge until ready to roll.
- Cut six 1/4-inch-thick slices from the mozzarella, then finely chop the rest.
- To build the pizza rolls: Open the butterflied chicken breasts so they lay flat on your cutting board. Sprinkle the chicken evenly with salt and pepper. Top with some spinach leaves, sausage, sun-dried tomatoes and chopped mozzarella. Roll the chicken around the filling and tuck into itself so that the seam is facing down. Place the rolled chicken in the prepared baking dish, seam-side down. Sprinkle with salt and pepper. Repeat with the remaining chicken and fillings.
- Bake the chicken until the internal temperature reaches 165 degrees F, 20 to 25 minutes. Meanwhile, heat up the pizza sauce. About 3 minutes before the chicken is done, top each piece with a slice of mozzarella.
- Spoon the warm pizza sauce over the chicken and garnish with the Parmesan and basil.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 724 |
| Total Fat | 34 g |
| Saturated Fat | 14 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 86 g |
| Cholesterol | 270 mg |
| Sodium | 1114 mg |
Reviews
I’ve made this twice now. I use pepperoni instead of sausage and I add sauce on top of the chicken while it’s baking and then I top with mozzarella during the last 5 minutes of cook time. Family loves it and my low carb diet is happy.
Great recipe. I replaced sausage with turkey pepperoni and sun dried tomatoes with a couple of teaspoons of pizza sauce. Very tasty and easy to prepare.
Really delicious and satisfying! Very easy to prep ahead and then pop in the oven when ready to eat. My husband and 11-year old loved it as well! Definitely will be making this again! Thank you, Jeff! You’re always entertaining to watch!
This was delish, I followed the recipe exactly, the chicken was so moist and full of flavor. It’s a keeper. We loved it. I might try pepperoni next time. So easy to make also.
Saw this on the show on 8/15. Made it tonight and it was fabulous!!
Saw this recipe today on the show and thought my pizza loving son would love it – and he did! I like that it is healthy too. This will be a staple dinner now – thanks!
The best
Family friendly recipe. I have made this several times and it is one of my husbands favorites. The chicken can be dry so I add a decent amount of sauce inside when stuffing.
This was delicious! I followed recipe exactly as written. Next time will leave out the sun-dried tomatoes; because I felt they were not needed.
Amazing!!!!