Pepperoni Mozzarella Stuffed Chicken Breasts Food

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!

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! -

AIR FRYER PIZZA-STUFFED CHICKEN BREASTS

Steps:

• Preheat the air fryer to 380 degrees F (190 degrees C).
• Cut a shallow slice lengthwise down each chicken breast. Fold chicken breasts in half and cut 2 more shallow slices horizontally. The pocket will resemble an upside down "T".
• Rub each chicken breast with 1 teaspoon oil and season with Italian seasoning and garlic salt.
• Stuff each chicken breast with 1/2 of the fresh mozzarella, pepperoni, onion, and pizza sauce. Transfer to the air fryer basket.
• Air fry until chicken is no longer pink in the center and the juices run clear, about 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

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.

PESTO-MOZZARELLA STUFFED CHICKEN BREASTS

Steps:

• Pre-heat grill to high heat.
• Oil grill with light coat of oil (for charcoal oil before heating).
• Rinse chicken;pat dry.
• With sharp knife, cut a pocket deep lengthwise into the edge of each chicken breast. be careful not to cut all the way through.
• Season chicken with pepper.
• Spread 1 tablespoon pesto into each pocket.
• Fill each pocket with 1/4 of mozzarella balls and 1/4 of the red pepper slices.
• Spread remaining pesto over outside of chicken breasts to give it a light, even coating.
• Lay chicken on oil grill. Close lid.
• Cook until browned on bottom (about 7 minutes).
• Turn and continue cooking until browned on other side and no longer pink in center; about 7 minutes longer (carefully cut to test).
• Serve hot with some crusty bread, a tossed green salad, and fresh fruit.

TOMATO AND MOZZARELLA STUFFED CHICKEN BREASTS WITH BACON

Steps:

• Preheat oven to 425.
• Cut a slice on the side of each chicken breast starting in the middle and cutting to about 1/8 from the ends creating a pocket. Slice the small tomato into 4 slices. Cut bacon into strips approx 2 1/2 - 3 inches long.
• Season chicken inside and out. Place 2 tomato slices and a slice mozzarella cheese inside each chicken breast. Place sprig of rosemary on top of each breast. Cover each breast with 4 strips of bacon tucking ends underneath. Place in shallow baking dish and bake for 45-50.
• Remove bacon from chicken breasts and put off to the side for later use. Stick chicken back in the oven for an additional 8-10 minutes until browned. While the chicken breast brown, finish cooking the bacon either in a pan or in the microwave. When chicken is completely browned remove from oven and remove and discard the rosemary sprig. Crumble bacon and serve on top of chicken.

CHICKEN PEPPERONI

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place chicken breasts between 2 sheets of heavy plastic or waxed paper on a solid, level surface. Firmly pound with the smooth side of a meat mallet to a 1/2-inch thickness.
• Combine bread crumbs, 1 teaspoon oregano, 1/2 teaspoon garlic salt, salt, and black pepper in a shallow bowl. Dip both sides of chicken in bread crumb mixture until evenly coated.
• Heat 1 1/2 tablespoon olive oil in a large skillet over medium heat. Cook 2 chicken breasts until browned and no longer pink in the center, about 4 minutes per side. Repeat with remaining olive oil and chicken breasts. Arrange chicken breasts in a 9x13-inch baking dish.
• Combine tomatoes, sugar, 1 teaspoon garlic salt, basil, 1/2 teaspoon oregano, salt and black pepper in a saucepan. Cook over medium-low heat until heated through, 10 to 15 minutes. Pour sauce evenly over chicken breasts in the baking dish.
• Cover tomato sauce with pepperoni and mozzarella cheese.
• Bake in the preheated oven until cheese is melted, 20 to 30 minutes.

MUSHROOM-PROSCIUTTO-SMOKED MOZZARELLA STUFFED CHICKEN BREAST

Steps:

• Preheat oven to 350°F.
• Prepare chicken breasts by cutting off excess fat and slitting a pocket into the center of each breast (insert knife into one side of breast, carefully slitting the pocket through the center and leaving the other three sides intact). Set aside.
• Heat 1 tbs. olive oil in a skillet at medium heat. Sauté garlic and shallots until tender. Add mushrooms to skillet and sauté until tender. Then add prosciutto to skillet and sauté until cooked through.
• Remove skillet from heat, stir in 1/4 teaspoons pepper and seasoned bread crumbs (to your texture preference) and then stir in cheese. The melting cheese will help bind the mixture.
• Stuff each chicken breast with mushroom mixture, packing the stuffing in tight. Then close the slits in each breast with toothpicks.
• Brush the bottom of a baking dish with remaining 1 tbs. olive oil.
• In one shallow bowl, whisk egg and milk. In another shallow bowl, combine bread crumbs, 1/4 teaspoons pepper and salt. Carefully dredge each stuffed breast in egg mixture first (shaking off excess) and then in bread crumb mixture. Place each stuffed breast on its side in baking dish.
• Roast at 350°F for 20 minutes, turn each breast and roast for another 20 minutes or until done. During the last 10 minutes of roasting time, top each breast with remaining cheese. The cheese will melt down over the sides and brown slightly on top. If you desire your cheese to brown more, place under broiler at lowest setting for 1-2 minutes or until desired coloration.
• Remove toothpicks and serve.

STUFFED CHICKEN BREAST MARINARA

Steps:

• Set oven to 350 degrees.
• Butter a 13 x 9-inch baking dish.
• In a large bowl combine all filling ingredients together until well blended then season with seasoned salt and pepper to taste.
• Divide the cheese mixture into 8 even servings.
• Place one breast onto a plate, then place a serving of the cheese filling on the top of the breast.
• Roll up jellyroll fashion, then season outside of the rolled breasts with seasoned salt and pepper.
• Place into the baking dish seam-side down.
• Repeat with the remaining seven breasts.
• Drizzle the marinara sauce or alfredo sauce over the rolled breasts (you will not have to cover each breast completely with the sauce).
• Bake for about 40-45 minutes.
• Sprinkle top with about 1 cup mozzarella cheese (or to taste) and return to oven until the cheese melts (about 3-4 minutes).

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!