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Cheesy Pepperoni-Stuffed Chicken

Turn to two pizza favorites, mozzarella cheese and pepperoni, to create a surprisingly easy stuffing for sautéed chicken breasts.

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( 44 Ratings)

44 Ratings

5 Stars 25%

4 Stars 34%

3 Stars 30%

2 Stars

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Member Reviews ( 4 )

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Prep Time 10 min
Total Time 35 min
Servings 4

Ingredients

4: boneless skinless chicken breasts

2: oz sliced pepperoni

1/2: cup shredded mozzarella cheese (about 2 oz)

1: tablespoon olive oil

4: cups water

1: package (7 oz) uncooked elbow macaroni

1: jar (1 lb 8 oz) tomato pasta sauce (any variety)

: Chopped fresh basil, if desired

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Directions

1 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.
2 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.
3 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.

EXPERT TIPS

Expert Tips

For an extra-cheesy dinner, sprinkle finished dish with additional shredded mozzarella cheese. It will melt on its own as it stands.

To save time, stuff the chicken breasts ahead of time and keep refrigerated until ready to brown.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 710
Calories from Fat: 220),

% Daily Value

Total Fat: 24g; 24%
(Saturated Fat 7g, 7% Trans Fat 0g 0% ),
Cholesterol: 110mg; 110%;
Sodium: 1420mg; 1420%;
Total Carbohydrate: 74g; 74%
(Dietary Fiber 5g 5% Sugars 18g 18% ),
Protein: 49g; 49%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 10%;
Calcium: 20%;
Iron: 25%;

Exchanges:

3 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 5 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 4 Reviews View All

Posted 10/17/2011 8:06:59 AM REPORT ABUSE kandy4ed said:

Rating:

We have made a version of this for years and it is always a huge hit. We start by beating the chicken breast flat. Then add the pepperoni and Pepper Jack cheese in the middle then roll up and toothpick the chicken breast. Then roll the chicken in Italian bread crumbs and bake until the chicken is cooked. Always a huge hit with family and friends.

This reply was: Helpful Inspiring

Posted 4/21/2011 3:01:58 PM REPORT ABUSE KRBrooklyn said:

Rating:

Simple to make and the whole family loved it!

This reply was: Helpful Inspiring

Posted 11/5/2010 7:19:27 AM REPORT ABUSE darlak said:

Rating:

It was super easy to make and everyone liked it. My seven year old asked if she could have it for her next birthday dinner.I made it exactly like the recipe said. Both my husband and I felt that a firmer pasta would be better as the elbow macaroni was a bit soggy. I will diffently make it again only using penne pasta or another pasta.

This reply was: Helpful Inspiring