Easy Pizza Stuffed Chicken Recipes

PIZZA STUFFED CHICKEN

Steps:

• Preheat oven to 375 degrees. Spray a 9x13 baking dish with non-stick spray.
• Place the chicken breasts on a cutting board. Use a sharp knife to cut a pocket into the side of each chicken breast.
• Drizzle both sides of the chicken with oil and season with the garlic powder, Italian seasoning and salt.
• Place 1/4 cup of mozzarella in the pocket of each chicken breast. Add 4 slices of pepperoni over the cheese.
• Place the chicken in the prepared baking dish and drizzle with the pizza sauce. Spread the sauce out to cover the tops of the chicken.
• Sprinkle with the remaining mozzarella. Top with the Parmesan and remaining pepperoni slices.
• Bake, uncovered, for 30-35 minutes or until the chicken is cooked through.
• Sprinkle with fresh parsley before serving.

EASY PIZZA STUFFED CHICKEN

Steps:

• Preheat the oven to 400ºF, and rub the olive oil evenly around a 9×13″ baking dish.
• Butterfly each chicken breast by placing your hand on top of the chicken, and using a sharp knife cut horizontally, leaving about 1/2″ not cut. Lay 5 slices of pepperoni on one side of each chicken breast along with 1 slice each of the mozzarella.
• Then mix your choice of sauce with the garlic and Italian seasoning. Spoon about 1 tablespoon of sauce over pepperoni and cheese on the chicken breasts. Fold the chicken breasts over to close, and carefully transfer them one by one to the baking dish.
• Pour the remaining sauce over the top. Then sprinkle evenly with the grated mozzarella and parmesan. Lay the remaining 5 pepperoni slices across the top of the cheese. Bake until the chicken reaches and internal temperature 165ºF on a thermometer, and is no longer pink, about 25 minutes.
• Sprinkle with chopped basil or parsley and serve immediately.

PIZZA-STUFFED CHICKEN

Steps:

• Position an oven rack in the top third of the oven and preheat to 400 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.
• Lay a chicken breast on a cutting board with the tapered end pointing at you. Using a sharp knife held horizontally to your work surface, begin slicing the chicken breast in half, starting at the thicker end of the breast and slowly working towards you, leaving an outer edge connected so you can open it like a book. Butterfly all the breasts in this manner and set in the fridge until ready to roll.
• Cut six 1/4-inch-thick slices from the mozzarella, then finely chop the rest.
• To build the pizza rolls: Open the butterflied chicken breasts so they lay flat on your cutting board. Sprinkle the chicken evenly with salt and pepper. Top with some spinach leaves, sausage, sun-dried tomatoes and chopped mozzarella. Roll the chicken around the filling and tuck into itself so that the seam is facing down. Place the rolled chicken in the prepared baking dish, seam-side down. Sprinkle with salt and pepper. Repeat with the remaining chicken and fillings.
• Bake the chicken until the internal temperature reaches 165 degrees F, 20 to 25 minutes. Meanwhile, heat up the pizza sauce. About 3 minutes before the chicken is done, top each piece with a slice of mozzarella.
• Spoon the warm pizza sauce over the chicken and garnish with the Parmesan and basil.