Pound chicken into 6- 1/4 inch thick cutlets. Sprinkle with pepper and sriracha seasoning
Cover cheese with pepperoni slices
Lay slices of provolone cheese on each chicken cutlet
Fold over both sides and secure with toothpicks
Combine on a plate , flour, romano cheese, italian seasoning, the teaspoon of sriracha and 1/2 teaspoon pepper, mix well
Roll each chicken roll in flour mix to dry and lightly coat
Heat oil in a large skillet, brown chicken rolls on all sides
Cover skillet and cook on low heat for 15 to 20 minutes, keeping covered and not adding any liquid
Remove chicken to serving plate, add chicken broth to skillet chicken was cooked in, scraping up all cheese and brown bits and whisking them into the broth
, Add about 1 1/2 cups Marinara Sauce, recipe attached below, to broth and simmer until hot and well mixed, stir in fresh herbs
https://cookpad.com/us/recipes/366612-simple-basic-marinara-sauce
Serve Chicken with sauce, remove toothpicks before serving. Serve with pasta or crusty bread.
