1. Place each chicken breast between two sheets of plastic wrap or parchment paper. Pound gently with a meat mallet until evenly ½-inch thick. This makes rolling easier and ensures even cooking.
2. Sprinkle both sides of each chicken breast with garlic powder, Italian seasoning, salt, and pepper.
3. In the center of each piece of chicken, place either 2 slices of pepperoni or a small handful of mini pepperoni. Top with mozzarella cheese (use shredded or a cheese stick) and about 1 tablespoon of marinara sauce.
4. Starting at the short end, roll the chicken up tightly, tucking in the sides to hold in the filling. Secure with toothpicks or kitchen twine.

Fresh Cooking Directions

1. Preheat the oven to 375°F.
2. (Optional) Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken rolls for 2–3 minutes per side until lightly browned.
3. Place chicken in a greased baking dish (or leave in skillet). Bake uncovered for 25–30 minutes, until the internal temperature reaches 165°F.
4. In the final 5 minutes of baking, spoon a little marinara over the top and sprinkle with mozzarella for a bubbly, pizza-style finish.
5. Remove toothpicks or twine before serving. Serve hot with extra marinara on the side.

Freezer Meal Prep

1. After rolling and securing the chicken (before cooking), wrap each piece tightly in plastic wrap, then in foil. Label and freeze for up to 3 months.

Cooking from Frozen

1. Place wrapped chicken in the fridge 12–24 hours before cooking. Unwrap, place in a greased baking dish, and bake at 375°F for 25–30 minutes, until cooked through.