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Nutrition Facts
Serving Size 342 g
(Approx. 4 Servings)
Amount Per Serving
Calories 640 Calories From Fat 390
% Daily Value*
Total Fat 44 g 68%
Saturated Fat 14 g 70%
Trans Fat 105.0 g
Cholesterol 120 mg 40%
Sodium 1420 mg 59%
Total Carbohydrate 12 g 4%
Dietary Fiber 3 g 12%
Sugars 7 g
Protein 42 g
Vitamin A 35% Iron 10%
Vitamin C 8% Calcium 50%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Pizza Stuffed Garlic Chicken
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
4  People


Recipe makes 4 Servings

4 medium boneless, chicken breasts
1/3 cup(s) Sonoma Gourmet Sautéed Garlic California Extra Virgin Olive Oil, divided use
2 Tbsp Central Market Pesto Genovese
4 slices mozzarella cheese
1 Oz baby spinach leaves
12 slices pepperoni
2 cup(s) marinara sauce
1/2 cup(s) chicken stock
1/3 cup(s) shredded Parmesan cheese
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Preheat oven to 400˚F.
Place chicken on a flat surface. Make a flat cut from the thinner side, through the top and bottom, but not all the way through. Fold open like a book.
Drizzle with garlic oil. Brush with pesto. Lay a slice of mozzarella cheese, several spinach leaves and 3 pepperoni slices onto each piece of chicken breast. Fold pork closed.
Heat a large skillet over medium high. Add remaining oil. Gently lay chicken breast into hot pan. Brown about 4 minutes on each side, turning over carefully to keep pepperoni and cheese inside.
Transfer chicken from pan to a plate. Reduce heat to medium-low. Add tomato sauce and chicken stock to pan. Stir. Replace pork gently on top and sprinkle with Parmesan cheese.
Cover and roast chicken in oven until cooked through, about 8 to 10 minutes, depending on thickness.
Chef's note: Serve over Israeli couscous drizzled with garlic oil for a fun kid friendly pasta side.


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