6 oz. spaghetti, broken into thirds
4 chicken breasts (boneless)
1 c. (4 oz.) Mozzarella cheese, shredded
1/4 c. pepperoni, chopped
2 tbsp. Italian bread crumbs (dry)
1 tbsp. Parmesan cheese
1/2 tsp. paprika
1 (15 oz.) jar spaghetti sauce

Cook spaghetti according to package directions. Place on microwave safe serving platter.

Place each chicken breast between sheets of plastic wrap. Pound with flat side of meat mallet or rolling pin until 1/4-inch thick. Top each chicken breast with 1 tablespoon each, Mozzarella cheese and pepperoni. Tuck in sides and roll up with filling sealed inside (use toothpicks to close).

Combine bread crumbs, Parmesan cheese and paprika on waxed paper. Coat each roll with crumb mixture.

Place in 8-inch microwave safe baking dish. Cover with paper towel. Microwave on high for 7 to 8 minutes or until chicken is done, rotating once.

Arrange chicken rolls on spaghetti. Spoon spaghetti sauce over rolls. Microwave on high, uncovered, for 5 to 6 minutes or until heated through. Then sprinkle with remaining 3/4 cup Mozzarella cheese. Makes 4 servings.