Pepperoni and Cheese Stuffed Chicken Breasts. Place chicken breasts flat on cutting surface. Tuck the cheese and pepperoni roll in the top of the slit and roll it in half while tucking. (Once you do this you will see what I mean). Season each chicken breast with salt and pepper.
Tuck the cheese and pepperoni roll in the top of the slit and roll it in half.
Herbed chicken breasts are topped with spaghetti sauce, mozzarella cheese, and pepperoni slices then baked into this quick and easy dish.
Open up the breasts and place cheese and pepperoni in the center.
You can cook Pepperoni and Cheese Stuffed Chicken Breasts using 13 ingredients and 11 steps. Here is how you achieve that.
Ingredients of Pepperoni and Cheese Stuffed Chicken Breasts
- It's 1 1/2 lb of boneless, skinless chicken breasts.
- You need 8 oz of Provolone cheese.
- Prepare 30 of to 35 slices of pepperoni.
- You need 1 tsp of Sriracha seasoning salt blend, plus more for seasoning chicken.
- You need 1/2 tsp of black pepper, plus more for seasoning chicken.
- Prepare 1/2 cup of fresh grated romano cheese.
- Prepare 1/4 cup of all-purpose flour.
- It's 1/2 tsp of Italian seasoning.
- You need 1 tbsp of olive oil.
- You need 1/4 cup of low sodium chicken broth.
- Prepare 1 of recipe of my Marinara Sauce recipe attached in step #10, or your favorite.
- You need of GARNISH.
- You need 1/4 cup of mixed chopped fresh herbs, zi used basil, parsley and chives.
Season to taste with salt and black pepper. Close the breast over the filling, pressing the edges firmly together to seal. Repeat with the remaining chicken breasts and filling. Roll the chicken up lengthwise and secure the ends with toothpicks.
Pepperoni and Cheese Stuffed Chicken Breasts instructions
- Pound chicken into 6- 1/4 inch thick cutlets. Sprinkle with pepper and sriracha seasoning.
- Cover cheese with pepperoni slices.
- Lay slices of provolone cheese on each chicken cutlet.
- Fold over both sides and secure with toothpicks.
- Combine on a plate , flour, romano cheese, italian seasoning, the teaspoon of sriracha and 1/2 teaspoon pepper, mix well.
- Roll each chicken roll in flour mix to dry and lightly coat.
- Heat oil in a large skillet, brown chicken rolls on all sides.
- Cover skillet and cook on low heat for 15 to 20 minutes, keeping covered and not adding any liquid.
- Remove chicken to serving plate, add chicken broth to skillet chicken was cooked in, scraping up all cheese and brown bits and whisking them into the broth.
- , Add about 1 1/2 cups Marinara Sauce, recipe attached below, to broth and simmer until hot and well mixed, stir in fresh herbs https://cookpad.com/us/recipes/366612-simple-basic-marinara-sauce.
- Serve Chicken with sauce, remove toothpicks before serving. Serve with pasta or crusty bread..
Combine the melted butter and garlic in a small dish. Mix the breadcrumbs with seasonings and put them in a separate dish. Pound chicken breasts flat with a meat mallet. Season to taste with garlic powder, salt, pepper and Italian style seasoning. Take one chicken breast and open to expose the inside of the butterfly cut.