Pepperoni And Mozzarella Stuffed Chicken Breasts Food

CHEESY PEPPERONI-STUFFED CHICKEN

Steps:

• Place chicken breasts flat on cutting surface. With knife parallel to cutting surface, cut a lengthwise slit in each chicken breast, forming a pocket, keeping other 3 sides intact. Stuff each chicken breast with pepperoni and mozzarella cheese, pressing the edges of each chicken breast to seal.
• In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil about 9 minutes, turning occasionally, until well browned on both sides. (Chicken pockets will open slightly during cooking.) Remove from skillet and set aside.
• In same skillet, slowly add water so as not to splatter. Increase heat setting to high. Heat water to boiling. Add macaroni; cook about 3 minutes or until almost tender. Do not drain. Stir in pasta sauce. Heat to boiling. Return chicken to skillet. Reduce heat to medium . Cover and simmer 8 to 10 minutes or until juice of chicken is clear when center of thickest part is cut (170°F). Garnish with basil.

PIZZA CHICKEN BAKE - PEPPERONI PIZZA STUFFED CHICKEN BREAST

Steps:

• Preheat oven to 400º. Spray a large baking dish with nonstick spray.
• Butterfly each chicken breast but do not cut all the way through. Place the chicken breasts in a large bowl.
• Add olive oil, salt, pepper, garlic powder, and Italian seasoning to the bowl and toss to combine/coat the chicken.
• Pour half of the marinara into the bottom of the baking dish and spread into a thin layer.
• Take one chicken breast and open to expose the inside of the butterfly cut.
• Place slice mozzarella inside chicken breast and then top with 5 slices pepperoni. Add a spoonful of marinara and then top with a sprinkle of grated parmesan. Close the chicken breast (you can secure with toothpicks, but that is optional. If you use toothpicks don't forget that they're there!) and lay in baking dish. Repeat with all four chicken breasts.
• Top the chicken breasts with the rest of the marinara and use a spoon to make sure the breasts are fully covered. This will make sure the chicken is super moist and doesn't dry out.
• Top the marinara with the shredded mozzarella, remaining pepperoni, and remaining grated parm. Sprinkle with more Italian seasoning if desired.
• Bake for 25 minutes or until the internal temperature on the chicken reaches 165F.
• Enjoy!

PEPPERONI-STUFFED CHICKEN BREASTS

Steps:

• Heat oven to 375°F. Line cookie sheet with foil. Place chicken breasts flat on cutting surface. With knife parallel to cutting surface, cut lengthwise slit in each chicken breast, forming a pocket, keeping other 3 sides intact. Stuff each chicken breast with pepperoni and mozzarella cheese, pressing edges of each chicken breast to seal.
• Place chicken breasts on cookie sheet. Spray tops of chicken with cooking spray. Sprinkle bread crumbs evenly over chicken breasts. Spray with cooking spray.
• Bake 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Serve chicken with salad greens tossed with dressing.

PEPPERONI AND MOZZARELLA STUFFED CHICKEN

Steps:

• Preheat the oven to 360°F/180°C.
• Press the chicken with plastic foil and level it with the help of a meat tenderizer. Season the meat with salt and pepper. Top it with the pepperoni slices. Add 3 slices of mozzarella, 2 tablespoons of tomato sauce and fresh basil.
• Carefully, roll the chicken and secure with toothpicks.
• Lay the ham slices over a wooden board. Place the chicken in the middle and wrap the slices of ham towards the meat. At the end, the chicken should be perfectly covered.
• Add the wrapped chicken in a baking tray. Top it with the remaining mozzarella and tomato sauce, and drizzle some olive oil on top.
• Bake it in the oven for the next 25 minutes.
• Serve it warm!

BAKED CHICKEN PEPPERONI

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Rub oregano and basil over chicken breasts.
• Spray a large skillet with cooking spray and heat over medium-high heat. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Add chicken; cook until browned and no longer pink in the center, about 5 minutes per side.
• Pour half the spaghetti sauce into a large baking dish. Lay chicken breasts on top. Coat chicken with remaining half of the spaghetti sauce. Scatter mozzarella cheese over sauce. Arrange 6 pepperoni slices over each chicken breast.
• Bake in the preheated oven until cheese is melted, about 10 minutes.

PEPPERONI & MOZZARELLA STUFFED CHICKEN BREASTS

Steps:

• 1. STEP 1: Trim the chicken breasts. Slice each breast in half diagonally to create two diamond-like shaped pieces. Using a small, sharp knife, cut a pocket into the side of each breast piece. This can be slightly tricky on thinner pieces so be careful. Be sure not to cut all the way through the meat but rather just into one side so that the fillings will stay in. STEP 2: Stuff each piece of chicken with 1/2 oz. of cheese and about 4 slices of pepperoni. Lightly season each piece with salt and pepper. Set the stuffed chicken aside. STEP 3: Preheat your oven to 350 degrees and line a baking sheet with aluminum foil. Begin to heat a large skillet with 6 Tbsp of vegetable oil over medium/high heat. Collect three shallow dishes and put the flour in one, the egg in another and the bread crumbs in the third (Pampered Chef Coating Trays would be great for this). Beat the egg until it is an even consistency (adding a 1/2 tsp of water helps break it up). STEP 4: One by one, coat each piece of chicken in the flour, then the egg then the bread crumbs. Use your hands so that you can keep the open side of the pocket pinched closed and keep the fillings in. The flour helps the egg adhere and the egg keeps the bread crumbs in place. This is a basic bread coating. STEP 5: Test the oil in the skillet to see if it is hot enough by dropping a small pinch of bread crumbs in. The bread crumbs should sizzle and dance A LOT. It is very important that the oil is hot enough or else the breading will soak up a lot of oil and you'll end up with some really greasy chicken!. Place all four pieces of chicken in the skillet and cook until it is golden brown and crispy on each side. This should take no more than 2-3 minutes. STEP 6: When you remove the chicken pieces from the skillet, transfer them to the baking sheet and place it in the oven.
• 2. Finish baking the chicken (to cook the inside) for about 25 minutes (longer if you have larger pieces). Remove from the oven (check to make surre the chicken is cooked through) and serve immediately! -

RED PEPPER AND MOZZARELLA STUFFED CHICKEN

Steps:

• Preheat the oven to 350 °F.
• On a clean work surface, slice garlic clove in half and generously rub over 4 chicken breasts on all sides.
• Using a sharp knife, begin about ⅓-inch beneath the skin, slice through the length of the breast without cutting all the way through. Season the chicken all over with salt and pepper.
• In a large iron skillet over medium-high heat, heat 1 tablespoon of olive oil and add the 4 chicken breasts skin side down, you may work in batches if you wish. Cook for about 4-5 minutes until the skin is golden brown. Turn and cook for another 4-5 minutes on the other side. Remove from heat and cool for a few minutes.
• Once cooled, stuff 2-3 tablespoons of shredded mozzarella cheese into each chicken breast.
• Add 2-3 strips of roasted pepper to each stuffed chicken breast.
• Finally, add 2-3 slices of pepperoni atop the shredded mozzarella.
• Cook in the preheated oven for about 8 minutes until the chicken is completely cooked and the cheese has melted then increase the heat to 450 °F and cook for another 5 minutes until pepperoni and chicken skins are extra crispy.
• Serve with sides of your choice.

PEPPERONI AND MOZZARELLA STUFFED CHICKEN BREASTS

Steps:

• Trim the chicken breasts. Slice each breast in half diagonally to create two diamond-like shaped pieces. Using a small, sharp knife, cut a pocket into the side of each breast piece. This can be slightly tricky on thinner pieces so be careful. Be sure not to cut all the way through the meat but rather just into one side so that the fillings will stay inches
• Stuff each piece of chicken with 1/2 oz. of cheese and about 4 slices of pepperoni. Lightly season each piece with salt and pepper. Set the stuffed chicken aside.
• Preheat your oven to 350 degrees and line a baking sheet with aluminum foil. Begin to heat a large skillet with 6 Tbsp of vegetable oil over medium/high heat. Collect three shallow dishes and put the flour in one, the egg in another and the bread crumbs in the third (Pampered Chef Coating Trays would be great for this). Beat the egg until it is an even consistency (adding a 1/2 tsp of water helps break it up).
• One by one, coat each piece of chicken in the flour, then the egg then the bread crumbs. Use your hands so that you can keep the open side of the pocket pinched closed and keep the fillings inches The flour helps the egg adhere and the egg keeps the bread crumbs in place. This is a basic bread coating.
• Test the oil in the skillet to see if it is hot enough by dropping a small pinch of bread crumbs inches The bread crumbs should sizzle and dance A LOT. It is very important that the oil is hot enough or else the breading will soak up a lot of oil and you'll end up with some really greasy chicken!. Place all four pieces of chicken in the skillet and cook until it is golden brown and crispy on each side. This should take no more than 2-3 minutes.
• When you remove the chicken pieces from the skillet, transfer them to the baking sheet and place it in the oven. Finish baking the chicken (to cook the inside) for about 25 minutes (longer if you have larger pieces). Remove from the oven (check to make sure the chicken is cooked through) and serve immediately!

PIZZA STUFFED CHICKEN

Steps:

• Preheat oven to 375 degrees. Spray a 9x13 baking dish with non-stick spray.
• Place the chicken breasts on a cutting board. Use a sharp knife to cut a pocket into the side of each chicken breast.
• Drizzle both sides of the chicken with oil and season with the garlic powder, Italian seasoning and salt.
• Place 1/4 cup of mozzarella in the pocket of each chicken breast. Add 4 slices of pepperoni over the cheese.
• Place the chicken in the prepared baking dish and drizzle with the pizza sauce. Spread the sauce out to cover the tops of the chicken.
• Sprinkle with the remaining mozzarella. Top with the Parmesan and remaining pepperoni slices.
• Bake, uncovered, for 30-35 minutes or until the chicken is cooked through.
• Sprinkle with fresh parsley before serving.

PEPPERONI STUFFED CHICKEN

Steps:

• Trim the chicken breasts of any large clumps of fat that may be still attached. Slice each breast in half diagonally to create two diamond-like shaped pieces. Using a small, sharp knife, cut a pocket into the side of each breast piece. This can be slightly tricky on thinner pieces so be careful. Be sure not to cut all the way through the meat but rather just into one side so that the fillings will stay in. See photos below.
• Stuff each piece of chicken with 1/2 oz. of cheese and about 4 slices of pepperoni. Lightly season each piece with salt and pepper. Set the stuffed chicken aside.
• Preheat your oven to 350 degrees and line a baking sheet with aluminum foil. Begin to heat a large skillet with 6 Tbsp of vegetable oil over medium/high heat. Collect three shallow dishes and put the flour in one, the egg in another and the bread crumbs in the third. Beat the egg until it is an even consistency (adding a 1/2 tsp of water helps break it up).
• One by one, coat each piece of chicken in the flour, then the egg then the bread crumbs. Use your hands so that you can keep the open side of the pocket pinched closed and keep the fillings in. The flour helps the egg adhere and the egg keeps the bread crumbs in place. This is a basic bread coating.
• Test the oil in the skillet to see if it is hot enough by dropping a small pinch of bread crumbs in. The bread crumbs should sizzle and dance A LOT. It is very important that the oil is hot enough or else the breading will soak up a lot of oil and you'll end up with some really greasy chicken!. Place all four pieces of chicken in the skillet and cook until it is golden brown and crispy on each side. This should take no more than 2-3 minutes.
• When you remove the chicken pieces from the skillet, transfer them to the baking sheet and place it in the oven. Finish baking the chicken (to cook the inside) for about 25 minutes (longer if you have larger pieces). Remove from the oven (check to make sure the chicken is cooked through) and serve immediately!

MOZZARELLA AND SAUSAGE STUFFED CHICKEN

Steps:

• 1. Place a small sauté pan over medium heat. Add oil. Add sausage and sauté, breaking up into small crumbles until cooked through. Add the onion and sauté a minute or two until softened. Remove to a bowl with all of the pan oil and stir in the breadcrumbs. When mixture cools, stir in the mozzarella. Eyeball the mixture into six portions.
• 2. Cut slits into chicken breast, to create a pocket, be careful not to cut all the way through. Place a portion of stuffing into the chicken pocket, close with toothpicks. Repeat with the other five breasts.
• 3. Place breasts in an oiled baking pan, leaving a little space in between each. Brush tops with a little olive oil. Pour white wine into the pan. Bake, 20-25 minutes, until chicken is just cooked through. Run under the broiler a minute if you'd like more color on the skin. Allow breasts to cool several minutes before slicing. Slice breasts on the bias and served topped with spoonfuls of juicy tomato vinaigrette.

PEPPERONI CHICKEN

Steps:

• Use a sharp knife to slice both chicken breasts in half through the middle, so that you wind up with four thinner chicken cutlets. Season with salt and pepper.Heat a heavy skillet over medium to medium-high heat and add the butter and olive oil. Cook the chicken until it has nice color on the outside and is cooked through, about 2 1/2 minutes per side. Remove the chicken to a plate. Pour the marinara sauce into the pan and stir to heat through. Nestle the chicken cutlets in the sauce, the arrange pepperoni slices over the top of each one. Lay a mozzarella slice on top, then cover the skillet with a lid and cook for 2 to 3 minutes, until the cheese is melted. Sprinkle with parsley. Serve immediately with a side salad, or over pasta, with marinara spooned over the top.(Note: I only used 2 chicken cutlets for this photo, but the recipe calls for 4.)