Get access to everything we publish when you sign up for Outside+.
See Also Prep Once, Grill All Week
1. Cut each breast through the middle to form a 2- to 3-inch pocket, taking care not to cut all the way through. Spread 1 tbsp sauce on inside of each pocket. Divide mozzarella, pepperoni, basil and ½ tbsp oregano among pockets. Close pocket and use a toothpick to secure. Cover and refrigerate for up to 2 days.
The Day Of
2. When ready to cook, preheat grill to medium-high. Pat chicken dry. Brush chicken with oil; season all over with salt, pepper and remaining ½ tbsp oregano.
3. Place remaining 1 cup marinara sauce in a small pan; warm over medium-low heat. Grill chicken until cheese has melted and chicken is cooked through (a thermometer inserted into thickest part of a breast should read 165ºF), 4 to 6 minutes per side. Transfer chicken to a cutting board; tent with foil and let rest for 5 minutes. Serve chicken with warmed marinara on the side.
- Serving Size 1 stuffed breast
- Calories 342
- Carbohydrate Content 8 g
- Cholesterol Content 117 mg
- Fat Content 15 g
- Fiber Content 2 g
- Protein Content 42 g
- Saturated Fat Content 5 g
- Sodium Content 871 mg
- Sugar Content 4 g
- Monounsaturated Fat Content 7 g
- Polyunsaturated Fat Content 2 g