Two family favorites get combined into one meal. We're talking PIZZA-Stuffed Chicken!Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/360giRlTalented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Pizza-Stuffed ChickenRECIPE COURTESY OF JEFF MAUROLevel: EasyTotal: 45 minActive: 20 minYield: 6 servingsIngredientsNonstick cooking spray, for the baking dish6 boneless, skinless chicken breastsTwo 8-ounce packages fresh mozzarellaKosher salt and freshly ground black pepper2 cups fresh baby spinach 1/2 pound sweet Italian sausage, removed from its casing, cooked and cooled 1/2 cup julienned oil-packed sun-dried tomatoes One 15.5-ounce can pizza sauce Grated Parmesan, for garnish Fresh basil leaves, for garnish DirectionsPosition an oven rack in the top third of the oven and preheat to 400 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.Lay a chicken breast on a cutting board with the tapered end pointing at you. Using a sharp knife held horizontally to your work surface, begin slicing the chicken breast in half, starting at the thicker end of the breast and slowly working towards you, leaving an outer edge connected so you can open it like a book. Butterfly all the breasts in this manner and set in the fridge until ready to roll.Cut six 1/4-inch-thick slices from the mozzarella, then finely chop the rest.To build the pizza rolls: Open the butterflied chicken breasts so they lay flat on your cutting board. Sprinkle the chicken evenly with salt and pepper. Top with some spinach leaves, sausage, sun-dried tomatoes and chopped mozzarella. Roll the chicken around the filling and tuck into itself so that the seam is facing down. Place the rolled chicken in the prepared baking dish, seam-side down. Sprinkle with salt and pepper. Repeat with the remaining chicken and fillings.Bake the chicken until the internal temperature reaches 165 degrees F, 20 to 25 minutes. Meanwhile, heat up the pizza sauce. About 3 minutes before the chicken is done, top each piece with a slice of mozzarella.Spoon the warm pizza sauce over the chicken and garnish with the Parmesan and basil.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #TheKitchen #FoodNetwork #PizzaStuffedChicken #SunnyAnderson #KatieLee #JeffMauro #MarcelaValladolid #GeoffreyZakarianJeff Mauro Makes Pizza-Stuffed Chicken | The Kitchen | Food Networkhttps://youtu.be/4uYdzM9ySzE
