Pepperoni Stuffed Chicken~Robynne
|Categories:||Chicken, Quick & Easy|
|4||chicken breast halves, skinless and boneless|
|4 lg||pepperoni sausage slices or 8-10 small slices for each breast|
|4 slc||monterey jack cheese|
|garlic salt, to taste|
|3/4 c||bread crumbs (i use 1/4 italian bread crumbs and 1/2 panko bread crumbs)|
|3/4 c||sour cream|
|1/2 Tbsp||dijon mustard|
|3 Tbsp||chopped parsley|
Pinched by mrtnlaur3, and 63 more.
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DirectionsPound chicken breast to 1/2 inch thickness, being careful not to tear the meat. Sprinkle each breast with garlic salt. If you are using the marinara sauce, you would add your italian seasonings also.Place pepperoni and slice of cheese on each chicken breast. Roll up jelly-roll style. Secure with toothpicks.Dip each roll in egg, then into bread crumbs, coating thoroughly.Melt butter in large skillet over low to medium heat. Cook chicken 10-15 minutes, turning frequently, until golden brown and tender.Prepare the mustard sauce by combining sour cream with parsley and mustard. Serve chicken with the sauce.