Pepperoni Stuffed Chicken~Robynne
Update: I discovered that Basil Pesto is fantastic on these rolls. I don't know why I haven't tried it before. It is by far my favorite sauce for this recipe. Try it!
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- chicken breast halves, skinless and boneless
- 4 large
- pepperoni sausage slices or 8-10 small slices for each breast
- 4 slice
- monterey jack cheese
- garlic salt, to taste
- egg, beaten
- 3/4 c
- bread crumbs (i use 1/4 italian bread crumbs and 1/2 panko bread crumbs)
- 1/2 c
- 3/4 c
- sour cream
- 1/2 Tbsp
- dijon mustard
- 3 Tbsp
- chopped parsley
1Pound 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.
2Place pepperoni and slice of cheese on each chicken breast. Roll up jelly-roll style. Secure with toothpicks.
3Dip each roll in egg, then into bread crumbs, coating thoroughly.
4Melt butter in large skillet over low to medium heat. Cook chicken 10-15 minutes, turning frequently, until golden brown and tender.
5Prepare the mustard sauce by combining sour cream with parsley and mustard. Serve chicken with the sauce.