Ricotta Stuffed Chicken - cooking recipe

Ingredients

1 egg, beaten
1 c. Ricotta cheese
1/3 c. finely chopped pepperoni
dash of pepper
6 chicken breasts
1 c. sauce (spaghetti)
1/2 c. shredded Mozzarella cheese

Preparation

Combine first 4 ingredients.
Set aside.
Beat breasts to 6-inch rectangles.
Place 1/4 cup Ricotta mixture on short end of each breast.
Fold in the long sides and roll, starting at the edge with the cheese.
Place in 8 x 8 x 2-inch pan, seam side down.
Microwave 8 to 11 minutes.
Heat sauce; pour over chicken. Sprinkle with Mozzarella.