Pizza Stuffed Chicken
Many of us love chicken breast for its low-fat cut and the ease it provides. But we can get tired of the same old ways we cook it. Combine an all-time fave — pizza! — with our standard poultry for a fun meal that’s easy enough to cook on a busy weeknight.
Enjoy your pizza-stuffed chicken breasts with our Caesar Salad recipe on the side, and finish with a cool treat, like our Peanut Butter Frozen Yogurt recipe.
- 1 pound boneless, skinless chicken breasts (2 large breasts)
- 2 ounces mozzarella cheese (split)
- 1 ounce (about 8-12 slices) pepperoni
- 1 large egg
- ½ cup all-purpose flour
- ½ cup bread crumbs
- 6 tablespoons vegetable oil
- salt and pepper, to taste
- 2 cups no-sugar-added tomato sauce
- ½ cup mozzarella, shredded (split)
1Trim the chicken breasts of any large clumps of fat that may be still attached. Slice a pocket into each breast. Be sure not to cut all the way through the meat, but rather just into one side, so that the fillings will stay in.
2Stuff each piece of chicken with a slice of cheese and about four slices of pepperoni. Using a small skewer or 2 to 3 toothpicks, close up the pocket. Lightly season each piece with salt and pepper. Set the stuffed chicken aside.
3Preheat your oven to 350°F and line a baking sheet with aluminum foil. Begin to heat a large skillet with 6 tablespoons 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. Beat the egg until it is an even consistency.
4Coat each piece of chicken in the flour, then the egg, and then the bread crumbs. The flour helps the egg adhere, and the egg keeps the bread crumbs in place.
5Test the oil in the skillet to see if it is hot enough by dropping a small pinch of bread crumbs in. 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 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.
6Pour half of the tomato sauce in the baking dish and spread around to cover the bottom of dish.
7When you remove the chicken pieces from the skillet, transfer them to the baking dish.
8Pour the remaining sauce over the chicken and top with ¼ cup shredded mozzarella on each.
9Bake 30 to 45 minutes depending on the size of your chicken breasts. Remove from the oven (check to make sure the chicken is cooked through) and serve immediately.
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