Flavorful Pepperoni Stuffed Chicken Breast

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I didn’t realize stuffed chicken breast could be so simple until my sister showed me her pepperoni version last summer. Growing up, the only stuffed chicken I knew came from those fancy frozen dinners mom would buy for “special occasions.”

Turns out, making pepperoni stuffed chicken breast is actually pretty straightforward – no fancy chef skills needed. It’s basically like making a pizza pocket, but with chicken instead of dough. And let me tell you, it’s become one of those recipes that even my picky eaters ask for by name.

What Kind of Chicken Should I Use?

For this stuffed chicken recipe, boneless skinless chicken breasts are your best bet, but not all chicken breasts are created equal. Try to pick breasts that are similar in size – around 4-6 ounces each – so they’ll cook evenly. If the chicken breasts you find at the store are really thick, you might want to butterfly them or pound them to an even thickness of about half an inch before stuffing. Fresh chicken is great, but if you’re using frozen chicken breasts, just make sure they’re completely thawed in the refrigerator before you start cooking. This will help them cook more evenly and make them easier to stuff.

Options for Substitutions

This recipe is pretty adaptable and you can make several swaps while keeping the tasty Italian flavors:

• Turkey pepperoni: Regular pepperoni works great here, or try using Canadian bacon, ham, or even salami. For a vegetarian option, you could use thin slices of grilled zucchini or eggplant.
• Mozzarella cheese: While mozzarella gives that classic pizza-like stretch, you can swap it with provolone, fontina, or even a mix of Italian cheeses. For a lighter version, try using reduced-fat cheese.
• Italian-style panko breadcrumbs: Regular panko works fine – just add 1/2 teaspoon of Italian seasoning. You can also use regular breadcrumbs, crushed crackers, or for a low-carb option, try crushed pork rinds or almond flour.
• Salad greens: Any greens you have on hand will work – spinach, arugula, romaine, or mixed greens. You could also serve it with roasted vegetables instead.
• Balsamic dressing: Feel free to use any Italian-style dressing, ranch, or even a simple olive oil and vinegar mix. Red wine vinaigrette works great too.

Watch Out for These Mistakes While Cooking

The biggest challenge when making stuffed chicken breast is cutting the pocket too shallow or too deep – aim for a 3-inch wide pocket that goes almost to the edges but doesn’t cut through completely, ensuring your filling stays put during cooking. A common error is overcrowding the pocket with too much cheese and pepperoni, which can lead to the filling oozing out; stick to 3 pepperoni slices and 2 tablespoons of cheese per breast for the perfect ratio. To avoid undercooked chicken, use a meat thermometer to check that the thickest part reaches 165°F, and let the chicken rest for 5-7 minutes after cooking to keep the juices from running out when you cut into it. For extra crispy coating, make sure to spray both sides of the breaded chicken with cooking spray before baking, and avoid moving the chicken around too much while it cooks to maintain that golden-brown crust.

What to Serve With Pepperoni Stuffed Chicken?

Since this chicken dish already brings those great Italian pizza flavors to the table, I love pairing it with simple sides that complement without competing. A side of roasted garlic broccoli or some sautéed zucchini noodles works perfectly to keep things light while soaking up any cheese that might ooze out. For a heartier meal, try serving it over a bed of whole grain pasta tossed with a little olive oil and herbs, or alongside some roasted baby potatoes seasoned with Italian herbs. If you’re keeping things low-carb, a fresh arugula salad with lemon dressing makes a nice peppery contrast to the rich, cheesy chicken.

Storage Instructions

Keep Fresh: Place your leftover pepperoni stuffed chicken in an airtight container and pop it in the fridge. It’ll stay good for up to 3 days. I like to keep any unused salad greens separate to prevent them from getting wilted.

Freeze: These stuffed chicken breasts are perfect for freezing! Wrap each piece individually in plastic wrap, then place them in a freezer bag. They’ll keep well for up to 3 months – just remember to label the bag with the date.

Reheat: To warm up your chicken, pop it in the microwave for 1-2 minutes or until heated through. For better results, you can reheat it in the oven at 350°F for about 15 minutes – this helps keep the breading crispy. If reheating from frozen, thaw in the fridge overnight first.

Prep Ahead: You can stuff and bread the chicken up to 24 hours in advance. Just keep it covered in the fridge until you’re ready to cook. This makes dinner prep super quick on busy weeknights!

Preparation Time	10-15 minutes
Cooking Time	20-25 minutes
Total Time	30-40 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 90-100 g
• Fat: 35-40 g
• Carbohydrates: 50-55 g

Ingredients

• 4 boneless, skinless chicken breasts (1 lb)
• 12 slices of turkey pepperoni
• 1/2 cup shredded mozzarella cheese, part-skim (2 oz)
• Cooking spray
• 1/4 cup italian-style panko bread crumbs
• 2 cups assorted salad greens
• 1/4 cup low-fat balsamic dressing

Step 1: Prepare the Oven and Chicken Breasts

Preheat your oven to 375°F (190°C).

Line a cookie sheet with foil for easy cleanup.

Place the chicken breasts flat on a cutting surface.

Carefully use a knife to make a lengthwise slit in each chicken breast, forming a pocket while keeping the other three sides intact.

Step 2: Stuff the Chicken Breasts

Stuff each chicken breast with slices of pepperoni and mozzarella cheese.

Press the edges of each chicken breast to seal the pocket, ensuring the stuffing stays inside during cooking.

Step 3: Prepare Chicken for Baking

Place the stuffed chicken breasts onto the prepared cookie sheet.

Lightly spray the tops of the chicken with cooking spray.

Evenly sprinkle bread crumbs over the tops of the chicken breasts, then spray the bread crumbs lightly with cooking spray to help them brown during baking.

Step 4: Bake the Chicken

Bake the chicken in the preheated oven for 20 to 25 minutes or until the juices are clear when the center of the thickest part of a chicken breast is cut.

The internal temperature should read at least 165°F (74°C) to ensure the chicken is fully cooked.

Step 5: Serve and Enjoy

Once baked, remove the chicken from the oven.

Serve the stuffed chicken breasts with a side of salad greens tossed with your choice of dressing for a fresh and delicious meal.

Enjoy!