Thursday, May 31, 2012

Pepperoni and Cheese Stuffed Chicken Breasts

Pizza in chicken why not? These little bad boys came out pretty dang good. My kids gobbled them up. I have a new way of stuffing chicken and it's way easier than the traditional method. The secret is making a deep pocket in the top of the breast. Then you tuck and roll it. No need for tooth picks!
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.


  1. This looks so delicious and easy. My family is going to love this! Thanks so much for sharing at the Weekend Potluck. Can't wait to see what fantastic dish you share this week!

    1. Hi Kim,
      You are welcome. I hope they like it!

  2. Hmmm yummy! that surely looks a delight. I love to try that one. Thank you for sharing the recipe :)