Pepperoni Stuffed Chickenrobynne Food

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PEPPERONI AND MOZZARELLA STUFFED CHICKEN BREASTS



Pepperoni and Mozzarella Stuffed Chicken Breasts image

Make and share this Pepperoni and Mozzarella Stuffed Chicken Breasts recipe from Food.com.

Provided by Cristi Hinten

Categories     High Protein

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 chicken breasts, boneless, skinless
2 ounces mozzarella cheese
1 1/4 ounces pepperoni
1 large egg
1/2 cup all-purpose flour
1/2 cup breadcrumbs
6 tablespoons vegetable oil
pepper

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!

Nutrition Facts : Calories 643.6, Fat 42.9, SaturatedFat 10.2, Cholesterol 159.7, Sodium 441.9, Carbohydrate 22, Fiber 1, Sugar 1.1, Protein 40.4

CHEESY PEPPERONI-STUFFED CHICKEN



Cheesy Pepperoni-Stuffed Chicken image

Turn to two pizza favorites, mozzarella cheese and pepperoni, to create a surprisingly easy stuffing for sautéed chicken breasts.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 8

4 boneless skinless chicken breasts
2 oz sliced pepperoni
1/2 cup shredded mozzarella cheese (about 2 oz)
1 tablespoon olive oil
4 cups water
1 package (7 oz) uncooked elbow macaroni
1 jar (1 lb 8 oz) tomato pasta sauce (any variety)
Chopped fresh basil, if desired

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.

Nutrition Facts : Calories 710, Carbohydrate 74 g, Cholesterol 110 mg, Fat 1 1/2, Fiber 5 g, Protein 49 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1420 mg, Sugar 18 g, TransFat 0 g

PEPPERONI-STUFFED CHICKEN BREASTS



Pepperoni-Stuffed Chicken Breasts image

Your family will love these stuffed chicken breasts that are big on flavor! The chicken and salad make a great meal for 300 calories per serving.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 7

4 boneless skinless chicken breasts (1 lb)
12 slices turkey pepperoni
1/2 cup shredded part-skim mozzarella cheese (2 oz)
Cooking spray
1/4 cup Progresso™ Italian style panko crispy bread crumbs
2 cups mixed salad greens
1/4 cup light balsamic dressing

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.

Nutrition Facts : Calories 300, Carbohydrate 8 g, Cholesterol 95 mg, Fat 2, Fiber 0 g, Protein 34 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 3 g, TransFat 0 g

PEPPERONI STUFFED CHICKEN~ROBYNNE



Pepperoni Stuffed Chicken~Robynne image

These chicken rolls are juicy,and flavorful. You can serve them with the mustard sauce or sprinkle your favorite Italian seasonings over the pepperoni and serve with marinara sauce. My family really enjoyed them, but my husband said to put even more pepperoni in the chicken next time. Great suggestion! Update: I discovered...

Provided by Robynne Glenn

Categories     Chicken

Time 45m

Number Of Ingredients 11

4 chicken breast halves, skinless and boneless
4 large pepperoni sausage slices or 8-10 small slices for each breast
4 slice monterey jack cheese
garlic salt, to taste
1 egg, beaten
3/4 c bread crumbs (i use 1/4 italian bread crumbs and 1/2 panko bread crumbs)
1/2 c butter
MUSTARD SAUCE
3/4 c sour cream
1/2 Tbsp dijon mustard
3 Tbsp chopped parsley

Steps:

  • 1. Pound chicken breast to 1/2 inch thickness, being careful not to tear the meat. Sprinkle each breast with garlic salt. If you are using the marinara sauce, you would add your italian seasonings also.
  • 2. Place pepperoni and slice of cheese on each chicken breast. Roll up jelly-roll style. Secure with toothpicks.
  • 3. Dip each roll in egg, then into bread crumbs, coating thoroughly.
  • 4. Melt butter in large skillet over low to medium heat. Cook chicken 10-15 minutes, turning frequently, until golden brown and tender.
  • 5. Prepare the mustard sauce by combining sour cream with parsley and mustard. Serve chicken with the sauce.

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