Cheesy Pepperoni Stuffed Chicken Recipes

CHEESY PEPPERONI-STUFFED CHICKEN

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.

PEPPERONI-STUFFED CHICKEN BREASTS

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.

CHICKEN STUFFED WITH PEPPERONCINI AND GOAT CHEESE

Steps:

• Preheat oven to 425 degrees. In a small bowl, mash goat cheese with a fork until smooth. Stir in pepperoncini and thyme and season with salt and pepper. With a paring knife, cut a 1-inch horizontal slit in thick end of each chicken breast. Using your fingers, create a deep pocket between meat and bone. Tightly pack each pocket with about 2 tablespoons cheese mixture.
• Heat a large cast-iron or other heavy ovenproof skillet over medium-high. Pat chicken dry with paper towels, season with salt and pepper, and arrange in skillet, skin side down. Cook 5 minutes. Transfer skillet to oven and bake until chicken is cooked through and skin is golden and crisp, 18 to 20 minutes. Flip chicken over in skillet and let rest 3 minutes before serving.

CHEESY CHICKEN-STUFFED PEPPERS

Steps:

• Preheat oven to 375°F.
• Place chicken pieces in a bowl and pour the dressing over them. Mix well.
• Let marinate at room temperature 10 minutes.
• Meanwhile, cut tops off peppers. Do not discard.
• Remove seeds and membranes from peppers. Set peppers aside.
• Heat a large skillet over medium-high heat.
• Add chicken and marinade and cook, stirring, until marinade comes to a boil and chicken is lightly colored.
• Stir in garlic, paprika and tomato, and cook, stirring, for 1 minute.
• Reduce heat to medium-low and stir in shredded Muenster.
• Cook, stirring, just until cheese melts.
• Remove from heat and let cool slightly.
• Spray a baking dish with cooking spray. Stand peppers upright in dish.
• Spoon chicken mixture into peppers. Pour any leftover sauce over and around them.
• Replace tops on peppers.
• Bake for 30-40 minutes, or until chicken is cooked through and peppers begin to soften.
• Remove dish from oven and remove pepper tops.
• Place a slice of cheddar on each pepper. Replace tops.
• Return to oven and bake just until cheddar melts, about 5 minutes.

CHEESY CHICKEN PARMESAN-STUFFED ROLLS RECIPE BY TASTY

Steps:

• Carve out a deep hole in the center of the dinner rolls. Press down the bottom of the bun to create a denser bottom layer.
• Add olive oil, onion, and garlic to a skillet and cook for about 20 minutes or until caramelized and softened.
• Add the oregano, basil, chili flakes, pepper, salt, marinara, chicken, and Parmesan cheese. Cook until well-combined, reduced, thick, and heated through.
• Preheat oven to 425°F (220°C).
• Put one thin slice of fresh mozzarella at the bottom of the dinner roll hole, fill with approximately ¼ cup (25 G) of the chicken Parmesan mixture, and top with another slice of mozzarella cheese.
• Bake rolls for 15 minutes or until the bread has darkened a little, the chicken mixture is bubbling, and the cheese melts.
• Let cool slightly, sprinkle with chopped fresh basil, and serve.
• Enjoy!

PEPPERONI AND MOZZARELLA STUFFED CHICKEN BREASTS

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!