If you like chicken parmesan you’ll love this! Tender chicken breast pounded thin and wrapped around slices of pepperoni with mozzarella cheese, then breaded and baked until golden brown. I’m serving it with spaghetti and marina sauce and garlic bread. This makes for a wonderful fall dinner the whole family will enjoy.
Pepperoni and Cheese Stuffed Chicken Breast
Ingredients: Chicken
4 boneless, skinless chicken breasts
8oz. mozzarella cheese ( sliced or grated )
4oz. pepperoni ( sliced )
2 eggs
1 cup milk
8oz. italian breadcrumbs
1 teas. salt
1teas. pepper
2 teas. onion powder
1/2 teas. garlic powder
Method: Chicken Breasts
Wash and dry the chicken and place each breast on a separate piece of plastic wrap 2 to 3 times larger than the breast. Make sure to place the breast on one side of the plastic wrap so you can fold it over and pound it out flat. Using the smooth side of a meat mallet, pound the chicken to about 1/4 to 1/3 inch thick. Peel the top layer of plastic wrap off the chicken but leave the chicken on the wrap, you will be using it to wrap up your stuffed breasts in a few minutes. Repeat until all the breasts are pounded out.
Add salt pepper, onion powder and garlic powder to a small bowl and mix. Sprinkle the seasoning onto the breasts. then add sliced cheese, pepperoni and more cheese to one side of the breast and fold it over to cover the pepperoni and cheese making sure that the pepperoni and cheese are completely sealed in. Wrap with the plastic wrap. Here are some pictures to help you.
Place the wrapped chicken breasts into the refrigerator for 1 hour to set up or in the freezer for 30 minutes. If you use the freezer technique keep in mind you don’t want them frozen, just cold enough to where they will hold their shape.
After the chicken has set, add eggs and milk to a shallow bowl and mix well. Add breadcrumbs to another shallow bowl. Moving either right to left or left to right, unwrap the chicken and dip one at a time into the egg wash and then into the breadcrumbs coating the entire piece of chicken, place on a piece of foil. Repeat until all breasts are done. Dip them back into the egg wash and breadcrumbs a second time and back onto the foil. Double dipping will give you a nice crispy crust. be gentle with this step, you don’t want them to fall apart.
Place the chicken on a lined baking sheet and put in a 375 degree preheated oven and bake for 20 minutes. Carefully turn chicken over and bake another 15 to 20 minutes or until golden brown. Remove and let rest for 5 minutes and there you have it.
I served mine with spaghetti with marinara sauce and garlic bread with a little salad on the side.
