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10 boneless skinless chicken thighs

5 string cheese, wrapped in pepperoni, cut in half

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1 jar marinara sauce

4 oz. fontinella cheese, shredded (This Stella cheese is sharp and delicious!)

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Spread half jar of marinara on bottom of 13 x 9 baking dish.

Pound thighs until equal in thickness throughout.

Put one cheese/pepperoni piece on each thigh.

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Roll and place in prepared baking dish.

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Top with remaining sauce.

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Bake 350 F for 35-40 minutes.

Sprinkle with fontinella cheese.

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Bake an additional 10-15 minutes.

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I served this with spaghetti with butter, pesto and parmesan sauce.

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