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pepperoni stuffed chicken~robynne

★★★★★ 2
a recipe by
Robynne Glenn
Lake Arrowhead, CA

These chicken rolls are juicy,and flavorful. You can serve them with the mustard sauce or sprinkle your favorite Italian seasonings over the pepperoni and serve with marinara sauce. My family really enjoyed them, but my husband said to put even more pepperoni in the chicken next time. Great suggestion! 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!

★★★★★ 2
serves 4
prep time 30 Min
cook time 15 Min
method Bake

Ingredients For pepperoni stuffed chicken~robynne

  • 4
    chicken breast halves, skinless and boneless
  • 4 lg
    pepperoni sausage slices or 8-10 small slices for each breast
  • 4 slice
    monterey jack cheese
  • garlic salt, to taste
  • 1
    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

How To Make pepperoni stuffed chicken~robynne

  • 1
    Pound 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.
  • 2
    Place pepperoni and slice of cheese on each chicken breast. Roll up jelly-roll style. Secure with toothpicks.
  • 3
    Dip each roll in egg, then into bread crumbs, coating thoroughly.
  • 4
    Melt butter in large skillet over low to medium heat. Cook chicken 10-15 minutes, turning frequently, until golden brown and tender.
  • 5
    Prepare the mustard sauce by combining sour cream with parsley and mustard. Serve chicken with the sauce.

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