PIZZA STUFFED CHICKEN
This pizza stuffed chicken is loaded with pepperoni, bell peppers and plenty of cheese, all topped with marinara sauce and baked to perfection. The perfect easy weeknight dinner!
Provided by Sara Welch
Categories Main Course
Time 40m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 356 kcal, Carbohydrate 8 g, Protein 39 g, Fat 18 g, SaturatedFat 7 g, Cholesterol 105 mg, Sodium 626 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
STUFFED CRUST PIZZA WITH CHIPOTLE CHICKEN
Forget take-away! This stuffed crust pizza is surprisingly easy to make and tastes amazing! Shredded chicken, a chipotle spiked tomato sauce, yellow pepper and red onion all make perfect toppings for the ultimate pizza.
Provided by Amy Fulwood
Categories Main Course
Time 45m
Number Of Ingredients 16
Steps:
- Make the dough. Mix the flour, yeast and salt together in a large bowl. Mix together the sugar and warm water then make a well in the centre of the dry ingredients. Pour the sugar and water into the well. Gradually mix the wet and dry ingredients together and then turn out onto a floured work surface. Knead for 10 minutes. Flour the outside of the ball of dough then place in an oiled bowl. At this stage you can either prove for about 15 minutes somewhere warm or put it into the fridge until you're ready to use.
- Preheat the oven to 200° C. Make the sauce. Heat the olive oil over a medium heat. Add the onion, garlic, plenty of salt and 40ml of water. Once the water has evaporated pour in the tin of tomatoes and cook down until it's almost dry. Mix in the tomato puree and chipotle paste and leave to cook a little more until it has a thick consistency. Tip out onto a plate and allow to cool.
- Split the dough in half and roll each ball of dough out into a circle. Place on trays and spread the strips of mozzarella around the outer edge of the pizza making sure to leave a little gap at the edge. Carefully fold the dough over the cheese and tuck in tightly pressing to seal. Repeat with the second pizza.
- Spread the sauce around the middle of each pizza and split all the toppings between the two pizzas. Bake for 15 minutes until all the cheese is melted.
Nutrition Facts : Calories 1189 kcal, Carbohydrate 108 g, Protein 56 g, Fat 58 g, SaturatedFat 21 g, Cholesterol 136 mg, Sodium 2248 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving
GRILLED STUFFED CRUST PIZZA
The only downside of making pizza in the summer is having to crank up the oven. Unless you make it on the grill! And it doesn't have to be hard. Cooking the dough on a rimmed baking sheet keeps it from sticking. Slipping the pizza onto the grill grates at the end makes for an extra-crispy crust. While we were at it, we stuffed the crust with mozzarella - because we could.
Provided by Food Network Kitchen
Categories main-dish
Time 3h30m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Pour the olive oil into an 11-by-17-inch rimmed baking sheet. Transfer the dough to the pan, turning to coat it with the oil. Cover loosely with plastic wrap and let rise in a warm place until the dough fills about two-thirds of the baking sheet, 1 1/2 to 2 hours.
- Slide your hands under the dough, lift and gently stretch it to fit the pan. (It's okay if it doesn't stretch to the corners.) For the final rise, loosely cover with plastic wrap and set aside until slightly puffy, 30 to 45 minutes.
- While the dough rises, preheat a grill for high heat - it needs to be 500 to 600 degrees F when covered.
- Stir the tomatoes, garlic, 1/2 teaspoon salt and a few grinds of pepper together in a medium bowl until combined.
- When the dough has risen, place the cheese sticks all the way around the edges, leaving a half-inch border. Fold the dough up and over the cheese sticks until they are totally enclosed, then gently pinch the dough to seal, creating a stuffed crust. Stretch and pull the dough gently to fill the edges of the baking sheet. Sprinkle 3 tablespoons of the Parmesan evenly over the dough, all the way to the edge. Then top with the sliced mozzarella, leaving the border exposed. Spoon the tomato mixture over the mozzarella, inside the border. Top with the pepperoni and remaining 3 tablespoons Parmesan.
- Put the pizza sheet directly on the grill grates, cover the grill and cook until the crust is lightly browned at the edges, about 15 minutes. Using a large metal spatula, slide the pizza directly onto the grill grates, cover and continue to cook until the crust is dark golden brown and the mozzarella is bubbly and lightly browned in spots, about 10 minutes more. Transfer to a cutting board and let sit for 10 minutes. Top with some basil leaves and cut into squares.
EASY PIZZA STUFFED CHICKEN
All the flavors of pizza in a super easy baked chicken dinner!
Provided by Kari
Categories Dinner
Time 40m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 377 calories, Sugar 3.5 g, Sodium 785.4 mg, Fat 18.1 g, SaturatedFat 8.4 g, TransFat 0.1 g, Carbohydrate 1.5 g, Fiber 0.1 g, Protein 37.8 g, Cholesterol 125.6 mg
AIR FRYER PIZZA-STUFFED CHICKEN BREASTS
Stuffed chicken breasts with the goodness of pizza toppings, so delicious you may not even miss the crust.
Provided by thedailygourmet
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 30m
Yield 2
Number Of Ingredients 8
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).
Nutrition Facts : Calories 459.6 calories, Carbohydrate 4.4 g, Cholesterol 144.8 mg, Fat 26 g, Fiber 1.1 g, Protein 49.3 g, SaturatedFat 8.9 g, Sodium 1718.1 mg, Sugar 1.3 g
PIZZA WITH STUFFED CRUST
Cheese baked into the edge of the crust makes this extra-special pizza our favorite. It tastes like a restaurant-style pizza with mild ingredients. I sometimes substitute Canadian bacon for the pepperoni and green olives for the ripe ones.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8-10 slices.
Number Of Ingredients 10
Steps:
- Sprinkle cornmeal evenly over a greased 15x10x1-in. baking pan. Unroll pizza dough and place on pan, letting dough drape 1 in. over the edges. Pinch center seam to seal. , Place pieces of string cheese around edges of pan. Fold dough over cheese; pinch to seal. Brush the crust with butter; sprinkle with basil. , Bake at 425° for 5 minutes. Spread sauce over crust. Place two-thirds of the pepperoni in a single layer over sauce. Sprinkle with mushrooms, olives and cheese. Top with remaining pepperoni. , Bake for 10-12 minutes or until crust and cheese are lightly browned.
Nutrition Facts :
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