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Ingredients

Rolls:

Boneless/skinless Chicken breasts (pounded right flat).
2 slices sandwich pepperoni per breast (unless the breasts are really small). I added extra pizza pepperonis cause I had them.
1 slice provolone per breast (add more, it's ok).
Shredded mozzarella.


Sauce:
Can crushed tomatoes.
Little bit of white wine.
Some diced pepperoni (whatever looks good, I used pizza pepperoni and stacked about 2 inches).
Minced shallot.
Italian seasoning to taste.
Garlic powder to taste.
Crushed red pepper to taste.

Method


Rolls:

Pound chicken really flat. Put pepperoni and cheese on and roll up. I tucked the edges first then rolled. Tie with butchers twine or toothpick to close them

Brown in a large pan.

Sauce:

Sautee shallots and minced pepperoni for a couple of minutes. Pour in wine and tomatoes. Add spices and simmer.

Put rolls in baking dish pour sauce over and cover with shredded mozzarella (don't be shy). Baked in 350F preheated oven 30-40 minutes.

Serve with a side of spaghetti.
 
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