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

1. 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.

2. 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.

3. 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.

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