Thursday, May 31, 2012
Pepperoni and Cheese Stuffed Chicken Breasts
4 Boneless Skinless Chicken Breasts
8 Slices Deli Pepperoni
4 Sticks String Cheese
1 Cup Panko Breadcrumbs
1 Cup Italian Seasoned Bread Crumbs
1/2 Cup Parmesan Cheese
2 Eggs Beaten
Salt and Pepper
Wrap each string cheese stick with 2 slices of pepperoni, covering the entire thing.
Cut into the thickest part of the chicken breast to create a deep pocket with and opening of 3 to 4 inches. Tuck in the top of the slit and roll in half. Season each chicken breast with salt and pepper. Mix Panko, bread crumbs and Parmesan cheese in a baking dish and set aside. Beat 2 eggs and dredge chicken one at a time then place in breadcrumb mixture coating each entirely. Transfer chicken to a parchment lines baking sheet. Bake at the lowest rack in oven at 400 degrees F until golden brown and internal temperature reaches 160 degrees F. Let rest 5 minutes before serving.