These stuffed chicken breasts have all the full flavors of a pizza without all the carbs.
Preheat over 400 degrees.
Pour 1 teaspoon avocado or olive oil in a baking dish and spread around in the bottom to grease the dish.
Butterfly each chicken breast by cutting them almost in half horizontally but leaving a small hinge. Open up each breast.
Season each opened breast with salt, pepper, and dried Italian seasoning.
Add 2 slices of fresh mozzarella cheese on one side of each breast.
Layer 2-3 slices of roasted red peppers on top of the cheese.
Add 3 fresh basil leaves on top of the peppers.
Fold over the other side of each breast and secure the sides together with several wooden toothpicks.
Place in a 400 degree oven and bake for 30-40 minutes (depending on the size of the breasts.)
Remove from the oven and turn the oven to broil (high.)
Mix together the grated fresh Parmesan cheese, the shredded packaged Mozzarella cheese, and the chopped pepperoni.
Top each breast with the cheese and pepperoni mixture and broil until bubbly and browned (about 5 minutes.)
Serve over cooked pasta, spaghetti sauce, zucchini zoodles or sauteed spinach.
To make the sauteed spinach, place 1 tablespoon of olive oil in a skillet and add 2 minced garlic cloves, 1 small diced onion, and 6 small sliced fresh mushrooms. Cook over medium heat until the onions become translucent. Stir in fresh spinach and cook for about 1 minute. Remove from heat.