Cheesy Pepperoni-Stuffed Chicken

 

4

boneless skinless chicken breasts

2

oz sliced pepperoni

1/2

cup shredded mozzarella cheese (about 2 oz)

1

tablespoon olive oil

4

cups water

1

package (7 oz) uncooked elbow macaroni

1

jar (1 lb 8 oz) tomato pasta sauce (any variety)

Chopped fresh basil, if desired

• 1 Place chicken breasts flat on cutting surface. With knife parallel to cutting surface, cut a lengthwise slit in each chicken breast, forming a pocket, keeping other 3 sides intact. Stuff each chicken breast with pepperoni and mozzarella cheese, pressing the edges of each chicken breast to seal.
• 2 In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil about 9 minutes, turning occasionally, until well browned on both sides. (Chicken pockets will open slightly during cooking.) Remove from skillet and set aside.
• 3 In same skillet, slowly add water so as not to splatter. Increase heat setting to high. Heat water to boiling. Add macaroni; cook about 3 minutes or until almost tender. Do not drain. Stir in pasta sauce. Heat to boiling. Return chicken to skillet. Reduce heat to medium . Cover and simmer 8 to 10 minutes or until juice of chicken is clear when center of thickest part is cut (170°F). Garnish with basil.