Pepperoni and Mozzarella Stuffed Chicken

I was going to call this “Italian Chicken Cordon Bleu” but I wasn’t sure it was OK to mix languages like that.  In French “cordon bleu” means blue ribbon, as in the best, taking first place.  Pepperoni and Mozzarella Stuffed Chicken is definitely a “Blue Ribbon Winner”!  It combines the wonderful flavors of chicken and pepperoni while oozing with cheesy goodness!  Everyone in our family agreed this was and A+ recipe that would be even better topped with a little Marinara sauce and served with pasta.

Here’s the Recipe: 

• 4 boneless skinless chicken breasts
• about 20 pepperoni slice
• 4 fresh mozzarella slices
• 1/2 cup flour
• 1/2 cup Italian bread crumbs
• 1/2 tsp Italian seasoning 
• 1/4 cup Parmesan cheese
• salt and pepper to taste
• 1 egg
• 2 tablespoons water
• about 1/2 cup oil (or enough to cover the bottom of skillet)

Pre-heat oven to 350 degrees

Cut pocket in each chicken breast

*Shared on Time Saving Tuesday 

I used fresh mozzarella and it was totally worth it.  Mine came vacuum sealed and pre-cut into slices that were the perfect size for my chicken.  If you don’t have this you could use shredded or sliced mozzarella, just use 2 slices or a nice big pile of shredded.

Pull back top flap of chicken and place cheese and 4-5 pepperoni slices inside

Close flap…no need for toothpicks

Sprinkle with salt and pepper

In a shallow dish, combine flour, Parmesan cheese, Italian seasoning and bread crumbs

In separate shallow bowl, combine egg and water and beat slightly

Cover a baking sheet with foil (for easy clean-up) and place a wire rack on top

*I use a jelly roll pan with a cookie cooling rack but if you don’t have one the chicken can be baked without it.

Cover the bottom of a large skillet with oil and heat on high

Dip each piece of chicken in egg then flour mixture to coat 

Place in hot oil and brown on both sides

Remove from skillet and place on prepared baking sheet

Bake about 30 minutes or until chicken is done 

*Time will depend on thickness of chicken 

Serve with warm marinara sauce and pasta 

The Blue Ribbon of Italian Chicken!

Pepperoni and Mozzarella Stuffed Chicken

2015-01-12 01:31:55

Serves 4

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Prep Time

10 min

Cook Time

35 min

Total Time

45 min

Prep Time

10 min

Cook Time

35 min

Total Time

45 min

Ingredients

1. 4 boneless skinless chicken breasts
2. about 20 pepperoni slice
3. 4 fresh mozzarella slices
4. 1/2 cup flour
5. 1/2 cup Italian bread crumbs
6. 1/2 tsp Italian seasoning
7. 1/4 cup Parmesan cheese
8. salt and pepper to taste
9. 1 egg
10. 2 tablespoons water
11. about 1/2 cup oil (or enough to cover the bottom of skillet)

Instructions

1. Pre-heat oven to 350 degrees
2. Cut pocket in each chicken breast
3. Pull back top flap of chicken and place inside cheese and 4-5 pepperoni slices
4. Close flap
5. Sprinkle with salt and pepper
6. In a shallow dish, combine flour, Parmesan cheese, Italian seasoning and bread crumbs
7. In separate shallow bowl, combine egg and water and beat slightly
8. Cover a baking sheet with foil (for easy clean-up) and place a wire rack on top
9. Cover the bottom of a large skillet with oil and heat on high
10. Dip each piece of chicken in egg then flour mixture to coat
11. Place in hot oil and brown on both sides
12. Remove from skillet and place on prepared baking sheet
13. Bake about 30 minutes or until chicken is done
14. *Time will depend on thickness of chicken

Notes

1. *I use a jelly roll pan with a cookie cooling rack but if you don’t have one the chicken can be baked without it.

O Taste and See https://otasteandseeblog.com/