1 bottle Italian dressing
6 boneless, skinless chicken breasts
1 7 oz. package pesto sauce
2 Roma tomatoes, sliced
1/2 pound sliced pepperoni
1/2 pound sliced mozzarella cheese
1/2 pound angel hair pasta (We like Barilla!)
To prepare chicken, use a meat tenderizing mallet to gently pound chicken breasts until 1/2 inch thin. Marinate chicken breasts in Italian dressing for 30 minutes in a large mixing bowl (Chicken can be marinated all day if desired. Refrigerate until ready to bake.)
Preheat oven to 375 degrees. Remove each chicken breast from marinade and place on cutting board. In center of each chicken breast, spoon 1-2 Tbsp. pesto sauce, depending on the size of the breast. Place 3 slices of tomato on top of pesto. Top tomato with 4 slices of pepperoni and 1 slice of mozzarella cheese. Roll sides of chicken breast to close and secure with toothpicks or wooden skewers. Bake for 30 minutes until chicken is cooked through.
While chicken is cooking, boil 2 quarts of water in a large saucepan. Boil angel hair pasta according to package directions until al dente, about 7 minutes. Drain pasta and toss with remaining pesto sauce. Serve chicken breasts atop a bed of pesto angel hair.