CHEESY PEPPERONI-STUFFED CHICKEN
Turn to two pizza favorites, mozzarella cheese and pepperoni, to create a surprisingly easy stuffing for sautéed chicken breasts.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Place chicken breasts flat on cutting surface. With knife parallel to cutting surface, cut a lengthwise slit in each chicken breast, forming a pocket, keeping other 3 sides intact. Stuff each chicken breast with pepperoni and mozzarella cheese, pressing the edges of each chicken breast to seal.
- In 12-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil about 9 minutes, turning occasionally, until well browned on both sides. (Chicken pockets will open slightly during cooking.) Remove from skillet and set aside.
- In same skillet, slowly add water so as not to splatter. Increase heat setting to high. Heat water to boiling. Add macaroni; cook about 3 minutes or until almost tender. Do not drain. Stir in pasta sauce. Heat to boiling. Return chicken to skillet. Reduce heat to medium . Cover and simmer 8 to 10 minutes or until juice of chicken is clear when center of thickest part is cut (170°F). Garnish with basil.
Nutrition Facts : Calories 710, Carbohydrate 74 g, Cholesterol 110 mg, Fat 1 1/2, Fiber 5 g, Protein 49 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1420 mg, Sugar 18 g, TransFat 0 g
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
PEPPERONI & MOZZARELLA STUFFED CHICKEN BREASTS
Steps:
- 1. STEP 1: Trim the chicken breasts. Slice each breast in half diagonally to create two diamond-like shaped pieces. Using a small, sharp knife, cut a pocket into the side of each breast piece. This can be slightly tricky on thinner pieces so be careful. Be sure not to cut all the way through the meat but rather just into one side so that the fillings will stay in. STEP 2: Stuff each piece of chicken with 1/2 oz. of cheese and about 4 slices of pepperoni. Lightly season each piece with salt and pepper. Set the stuffed chicken aside. STEP 3: Preheat your oven to 350 degrees and line a baking sheet with aluminum foil. Begin to heat a large skillet with 6 Tbsp 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 (Pampered Chef Coating Trays would be great for this). Beat the egg until it is an even consistency (adding a 1/2 tsp of water helps break it up). STEP 4: One by one, coat each piece of chicken in the flour, then the egg then the bread crumbs. Use your hands so that you can keep the open side of the pocket pinched closed and keep the fillings in. The flour helps the egg adhere and the egg keeps the bread crumbs in place. This is a basic bread coating. STEP 5: Test the oil in the skillet to see if it is hot enough by dropping a small pinch of bread crumbs in. The bread crumbs should sizzle and dance A LOT. 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 all four pieces of 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. STEP 6: When you remove the chicken pieces from the skillet, transfer them to the baking sheet and place it in the oven.
- 2. Finish baking the chicken (to cook the inside) for about 25 minutes (longer if you have larger pieces). Remove from the oven (check to make surre the chicken is cooked through) and serve immediately! -
PEPPERONI AND MOZZARELLA STUFFED CHICKEN BREASTS
Make and share this Pepperoni and Mozzarella Stuffed Chicken Breasts recipe from Food.com.
Provided by Cristi Hinten
Categories High Protein
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Trim the chicken breasts. Slice each breast in half diagonally to create two diamond-like shaped pieces. Using a small, sharp knife, cut a pocket into the side of each breast piece. This can be slightly tricky on thinner pieces so be careful. Be sure not to cut all the way through the meat but rather just into one side so that the fillings will stay inches
- Stuff each piece of chicken with 1/2 oz. of cheese and about 4 slices of pepperoni. Lightly season each piece with salt and pepper. Set the stuffed chicken aside.
- Preheat your oven to 350 degrees and line a baking sheet with aluminum foil. Begin to heat a large skillet with 6 Tbsp 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 (Pampered Chef Coating Trays would be great for this). Beat the egg until it is an even consistency (adding a 1/2 tsp of water helps break it up).
- One by one, coat each piece of chicken in the flour, then the egg then the bread crumbs. Use your hands so that you can keep the open side of the pocket pinched closed and keep the fillings inches The flour helps the egg adhere and the egg keeps the bread crumbs in place. This is a basic bread coating.
- Test the oil in the skillet to see if it is hot enough by dropping a small pinch of bread crumbs inches The bread crumbs should sizzle and dance A LOT. 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 all four pieces of 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.
- When you remove the chicken pieces from the skillet, transfer them to the baking sheet and place it in the oven. Finish baking the chicken (to cook the inside) for about 25 minutes (longer if you have larger pieces). Remove from the oven (check to make sure the chicken is cooked through) and serve immediately!
Nutrition Facts : Calories 643.6, Fat 42.9, SaturatedFat 10.2, Cholesterol 159.7, Sodium 441.9, Carbohydrate 22, Fiber 1, Sugar 1.1, Protein 40.4
PESTO-MOZZARELLA STUFFED CHICKEN BREASTS
A flavorful, satisfying meal. My family can't get enough of this and guests rave and ask for the recipe. It is so simple to throw together for a last minute cook out. These are all ingredients I keep on hand.
Provided by Alskann
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Pre-heat grill to high heat.
- Oil grill with light coat of oil (for charcoal oil before heating).
- Rinse chicken;pat dry.
- With sharp knife, cut a pocket deep lengthwise into the edge of each chicken breast. be careful not to cut all the way through.
- Season chicken with pepper.
- Spread 1 tablespoon pesto into each pocket.
- Fill each pocket with 1/4 of mozzarella balls and 1/4 of the red pepper slices.
- Spread remaining pesto over outside of chicken breasts to give it a light, even coating.
- Lay chicken on oil grill. Close lid.
- Cook until browned on bottom (about 7 minutes).
- Turn and continue cooking until browned on other side and no longer pink in center; about 7 minutes longer (carefully cut to test).
- Serve hot with some crusty bread, a tossed green salad, and fresh fruit.
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