Best 5 Pepperoni Mozzarella Stuffed Chicken Breasts Recipes

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In the realm of culinary delights, pepperoni and mozzarella stuffed chicken breasts emerge as a mouthwatering symphony of flavors. This delectable dish tantalizes taste buds with its savory combination of succulent chicken, zesty pepperoni, and gooey mozzarella cheese. As you embark on this culinary journey, you will discover the secrets to crafting this scrumptious dish, ensuring that every bite is a harmonious blend of textures and flavors.

Check out the recipes below so you can choose the best recipe for yourself!

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

MOZZARELLA & PEPPERONI STUFFED CHICKEN



Mozzarella & Pepperoni Stuffed Chicken image

Provided by Life in the Lofthouse

Time 1h

Number Of Ingredients 8

4 boneless (skinless chicken breasts)
4 1 ounce slices Mozzarella cheese, plus 1 cup shredded Mozzarella
16 slices pepperoni
dried basil
garlic powder
1/2 cup dried Italian bread crumbs
1 jar Marinara sauce
1/2 cup shredded Parmesan cheese

Steps:

  • Preheat oven to 375 degrees. Spray a 9×13 baking pan with non-stick spray. Set aside.
  • Rinse chicken with water, and pat dry. Trim off any visible fat. Cut a deep, horizontal pocket in each piece of chicken. (Be careful not to cut all the way through) Stuff each chicken breast with one slice of Mozzarella cheese and 4 pepperoni slices. Sprinkle the tops of pepperonis with a dash of dried basil and garlic powder. Close the chicken breasts, and secure with a toothpick.
  • Spread the bread crumbs in a shallow dish or plate. Dredge each breast into the bread crumbs to coat lightly. Place all the coated and stuffed chicken breasts into the baking pan.
  • Bake for 30-35 minutes, or until chicken is thoroughly cooked. Remove pan from oven, and then remove the toothpicks from each chicken breast. Pour about 1/4 cup of marinara over each chicken breast. Sprinkle with shredded mozzarella and parmesan cheese. Place back in oven and bake another 5 minutes, or until cheese is melted and bubbly.

PEPPERONI AND MOZZARELLA STUFFED CHICKEN



Pepperoni and Mozzarella Stuffed Chicken image

Chicken stuffed with pepperoni, ham and mozzarella - now that's a mouthwatering combo! Top it with some tomato sauce and fresh basil - just to get that nice Italian flavor - and bake it for half an hour.

Provided by Vlad Popa

Categories     Chicken & turkey, Eggs & cheese, gluten-free, low carb, Main course, nut-free

Time 40m

Yield 2

Number Of Ingredients 10

7 ounces of chicken breast
salt
pepper
15-20 slices of pepperoni
8 slices of mozzarella
3 tablespoons of tomato sauce
basil
5 slices of ham
1 tablespoon olive oil
parsley

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!

Nutrition Facts : Calories 547 calories, Protein 6 grams, Fat 54 grams, Carbohydrate 33 grams

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

Tips:

  • To ensure even cooking, pound the chicken breasts to an even thickness before stuffing them.
  • Use a sharp knife to make a deep pocket in each chicken breast, being careful not to cut all the way through.
  • Generously season the chicken breasts with salt and pepper, both inside and out, to enhance their flavor.
  • Stuff the chicken breasts with a generous amount of pepperoni and mozzarella cheese for a flavorful and gooey filling.
  • To prevent the cheese from leaking out during cooking, secure the openings of the chicken breasts with toothpicks or kitchen twine.
  • For a crispy and golden-brown crust, coat the chicken breasts in a mixture of flour, eggs, and breadcrumbs before pan-frying them.
  • Cook the chicken breasts over medium heat to ensure they are cooked through without burning.
  • Use a meat thermometer to check the internal temperature of the chicken breasts; they are done when they reach an internal temperature of 165°F (74°C).
  • Let the chicken breasts rest for a few minutes before slicing and serving to allow the juices to redistribute.

Conclusion:

These pepperoni mozzarella stuffed chicken breasts are a delicious and satisfying meal that is perfect for any occasion. With their flavorful and cheesy filling, crispy crust, and juicy interior, they are sure to be a hit with everyone who tries them. Serve them with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad, for a complete and satisfying meal. Enjoy!

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