4 skinless, boneless chicken breast halves
4 oz. sliced mozzarella cheese
1/4 cup sliced pepperoni
1 tablespoon olive oil
1 can (10 oz.) Italian Harvest RO*TEL
Split chicken breasts down sides to make a pocket. Stuff each with 1 slice cheese and about 4 slices pepperoni. Close sides with toothpicks as needed. Heat oil in a skillet over medium-high heat. Saute chicken until golden on both sides, about 10 minutes. Add RO*TEL to skillet; cover, reduce heat and simmer until chicken is done, about 10 minutes. Serve over cooked pasta or rice.
Makes 4 servings.