Pepperoni Stuffed Chicken Breast Recipe


You can stuff chicken breasts with several different ingredients and you can’t really go wrong with pepperoni and cheese. These chicken breasts are stuffed with sliced pepperoni and mozzarella cheese. They are also coated with flour and Italian breadcrumbs. I chose to use Italian breadcrumbs because I like the extra flavor but you can use plain bread crumbs, seasoned bread crumbs, or even Panko bread crumbs instead. The chicken is first fried in the pan and then placed into the oven to finish the cooking process. This recipe does take a little time to prepare but it only consists of a few ingredients. It goes great served with a garden salad as a side dish. Enjoy. Adapted from Budget Bytes.

Ingredients:
4 boneless skinless chicken breasts
1 (8 ounce) block mozzarella cheese
1 package sliced pepperoni
2 eggs
½ cup all purpose flour
½ cup Italian breadcrumbs
½ cup vegetable oil
cooking spray

Cooking Instructions:

Step 1: Slice the block of mozzarella cheese into even slices. Using a small sharp knife cut a pocket into the front of each chicken breast. Be careful not to cut all the way through the chicken breast or the filling will come out. Stuff each chicken breast with 2 slices of cheese, and 6-8 pepperoni slices.
Step 2: Place flour into a shallow dish or pie plate. In another shallow dish beat eggs, and in another shallow dish add the bread crumbs. Coat each chicken breast first in the flour mixture, then in the egg mixture, and finally in the breadcrumb mixture. During the coating process make sure to press down on the pocket to keep the filling from falling out.
Step 3: Pre-heat the oven to 350 degrees and line a large baking sheet with aluminum foil. Spray the aluminum foil lightly with cooking spray. Heat vegetable oil in a large skillet over medium-high heat. Test the oil to make sure it’s hot enough by dropping a small pinch of breadcrumbs into the oil. The bread crumbs should sizzle a lot if it’s hot enough. Once the oil is hot enough, place chicken breasts into the oil and fry until golden brown and crispy on each side (about 2-3 minutes). Remove the chicken from the skillet and place onto the baking sheet.

Step 4: Place chicken into the oven and bake for 25 minutes or until the chicken is fully cooked (has reached and internal temperature of 165 degrees).
(Makes 4 Servings)

       

10 Responses to “Pepperoni Stuffed Chicken Breast Recipe”

  1. Maris — March 21, 2012 @ 6:14 pm

    Looks like another winning recipe. I put this on my list to try this weekend. You’re definitely becoming one of my favorite food blogs. I’m making your Chinese orange chicken tomorrow night. Thanks!

  2. Grandma Kat @ Easy Recipes Land — March 22, 2012 @ 10:12 am

    This looks delicious! I’ll give it a try this weekend when my family is over to visit!

    Thanks for the recipe,

    Grandma Kat
    XOXOXOXOXO

  3. Stephanie — April 2, 2012 @ 9:15 am

    Yum! Trying this tonight! I’m sure it will be a hit with my DH and DS!!

  4. Jen — June 1, 2012 @ 1:14 pm

    Looks awesome! I love the step by step pictures for my beginning cooking skills! :)

  5. Rhonda — November 15, 2012 @ 5:57 am

    I have made this twice for my husband and he LOVES it! I have never been a really good cook but your step by step made it simple enough for even me :) Tonight we find out if my family enjoy it as much (and my uncle is extremely picky)

  6. Fawn — April 15, 2013 @ 6:10 pm

    Tried this for my family tonight and it was a big hit instead of the Italian seasoning I made my own but it was so good. Thank you for this my family enjoyed it.

  7. Kay — June 8, 2013 @ 2:33 pm

    I made this for dinner. SO yummy!

  8. tony — August 7, 2013 @ 8:19 pm

    my first time trying a recipe from online and it turned out great.. thanx for the recipe..

  9. Amanda — February 17, 2014 @ 9:20 am

    Made this last night and it was delicious! Very simple to make, will definitely be making this recipe again! Made some stuffing and corn as a side dish.

  10. Fran — June 15, 2014 @ 11:50 am

    I made this for my Husband. He loved it. Even asked if I save the recipe. Making it again today.

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