Brendas Pepperoni Chicken Rollups Recipes

Steps:

• In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the warmed almond milk and cook, whisking, until steaming hot and thick, about 6 minutes. Remove from the heat and stir in the garlic and cheese until the cheese is melted, then season to taste with salt and pepper. Stir in half of the broccoli florets until coated.
• Meanwhile, preheat the oven to 375 degrees F. Place 2 (uncoated) broccoli florets in the center of each chicken piece and roll up to seal. Transfer half of the cheese sauce to a 6-cup glass baking dish and arrange the chicken roll-ups, seam-side down, on top. Cover with the remaining cheese sauce and bake until cooked through, about 30 minutes.
• To eat now: Slice each chicken roll-up crosswise, arrange on 4 plates and drizzle with cheese sauce.
• To freeze and eat later: Cover the glass baking dish with a tight-fitting lid and freeze up to 1 month. To thaw, place in the fridge overnight. Cover with foil and bake in a 400 degree F oven until heated through, about 20 minutes.

Steps:

• Use a sharp knife to slice both chicken breasts in half through the middle, resulting in 4 thinner chicken cutlets. Season with salt and pepper.
• Heat a heavy skillet over medium to medium-high heat and add the butter and olive oil. Cook the chicken until it has nice color on the outside and is cooked through, about 2 1/2 minutes per side. Remove the chicken to a plate.
• Pour the marinara sauce into the skillet and cook, stirring, to heat through. Nestle the chicken cutlets in the sauce, then arrange some pepperoni slices over the top of each one. Lay some cubed mozzarella on top, then cover the skillet with a lid and cook until the cheese is melted, 2 to 3 minutes. Sprinkle with the parsley.
• Serve immediately with a side salad or over pasta, with marinara spooned over the top.