Pizza Stuffed Chicken Recipes

PIZZA STUFFED CHICKEN

Steps:

• Preheat the oven to 400 degrees.
• Using a small knife, cut a pocket into one side of each chicken breast. Do not cut all the way through to the other side.
• Place 5 slices of pepperoni, 1-2 tablespoons of sliced peppers and 1-2 slices of mozzarella cheese into each pocket. Amounts vary depending on the size of your chicken breasts. You may have to cut the cheese in half to fit. Reserve 4 slices of cheese to top the chicken with later on.
• Use 3-4 toothpicks to close up the pocket on each chicken breast.
• Heat the olive oil in an oven safe pan over medium high heat. Season the chicken with italian seasoning, salt and pepper.
• Place the chicken in the pan and cook on both sides until golden brown, 4-5 minutes per side. You may have to work in batches depending on the size of your pan.
• Place all the seared chicken breasts in the pan and pour the marinara sauce over the top. Place a slice of mozzarella cheese on top of each chicken piece.
• Bake for 20 minutes or until chicken is cooked through and cheese is melted. Sprinkle with parsley and serve.

PIZZA-STUFFED CHICKEN

Steps:

• Preheat oven to 375 degrees F. Cut a pocket in each chicken breast and stuff each with 1 tablespoon pizza sauce, 2 tablespoons mozzarella, 3 slices pepperoni, and 1 whole basil leaf.
• Transfer to a large baking dish.
• Brush with olive oil and season with oregano and salt and pepper.
• Bake until chicken is cooked through and pepperoni crispy, 25 to 30 minutes.
• Garnish with basil and serve.

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.

AIR FRYER PIZZA-STUFFED CHICKEN BREASTS

Steps:

• Preheat the air fryer to 380 degrees F (190 degrees C).
• Cut a shallow slice lengthwise down each chicken breast. Fold chicken breasts in half and cut 2 more shallow slices horizontally. The pocket will resemble an upside down "T".
• Rub each chicken breast with 1 teaspoon oil and season with Italian seasoning and garlic salt.
• Stuff each chicken breast with 1/2 of the fresh mozzarella, pepperoni, onion, and pizza sauce. Transfer to the air fryer basket.
• Air fry until chicken is no longer pink in the center and the juices run clear, about 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

PIZZA-STUFFED MUSHROOMS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with foil.
• Cook sausage, 1/2 cup pepperoni, onion, and garlic in a large skillet over medium heat until sausage is no longer pink, 5 to 6 minutes. Add cream cheese, pizza sauce, and oregano; cook and stir until cream cheese has melted. Stir in Parmesan cheese and remove from the heat.
• Wipe mushrooms clean and remove and discard stems. Spoon a heaping tablespoon of the stuffing mixture into each mushroom cap and place on the prepared baking sheet.
• Bake in the preheated oven until mushrooms are tender, about 15 minutes.
• Remove from the oven and top mushrooms with mozzarella and remaining 2 tablespoons pepperoni. Return to the oven until cheese is melted, 2 to 4 minutes.