27
Jan
Slice a pocket in each chicken breast stuff with 4 to 5 pieces of sliced pepperoni and a piece of sliced mozzarella. Stuff the chicken pieces with the mozzarella and pepperoni.
1 ½ pounds chicken cutlets.
Chicken breast and pepperoni recipes. Use a sharp knife to slice both chicken breasts in half through the middle so that you wind up with four thinner chicken cutlets. Season with salt and pepper. Heat a heavy skillet over medium to medium-high heat and add the butter and olive oil.
Ingredients 2 tsp olive oil 1 onion finely chopped 2 garlic cloves crushed 1 tsp fennel seeds 500g passata 4 chicken breast fillets 42g pepperoni 1 egg lightly beaten 100g white breadcrumbs 25g Parmesan grated 300g green beans cooked to serve Fresh parsley to serve. Using a small sharp knife cut a pocket into the front of each chicken breast. Stuff each chicken breast with 2 slices of cheese and 6-8 pepperoni slices.
Place all-purpose flour in a small shallow dish. In another dish pour beaten eggs and in a third dishplace breadcrumbs. Dip each chicken breast first in the flour mixture then in the beaten egg and after in the breadcrumb.
Place the chicken breasts in a large bowl. Add olive oil salt pepper garlic powder and Italian seasoning to the bowl and toss to combinecoat the chicken. Pour half of the marinara into the bottom of the baking dish and spread into a thin layer.
Take one chicken breast and. Drain the chicken on paper towels then transfer to a rimmed baking sheet. Top the chicken with the tomato sauce Parmigiano mozzarella and pepperoni.
Step 3 Bake the chicken for about 15. Pepperoni Chicken with Basil Pesto and Marinara Sauce smothered with Mozzarella cheese. Only 15 minutes of prep and 20-30 minutes of cooking time.
Just like pizza stuffed with Mozzarella and pepperoni but with the chicken instead of the crust. This easy weeknight dinner is. 16 slices pepperoni coarsely chopped.
¼ teaspoon dried oregano. 1 ½ cups lower-sodium marinara sauce such as McCutcheons 2 tablespoons chopped fresh basil. 2 teaspoons olive oil.
1 ½ pounds chicken cutlets. ¼ teaspoon freshly ground black pepper. Stuff the chicken pieces with the mozzarella and pepperoni.
Coat the chicken pieces in flour then egg then bread crumbs. Briefly fry the stuffed chicken pieces on each side until they are golden. Top the chicken with the tomato sauce Parmigiano mozzarella and pepperoni.
Step 3 Bake the chicken for about 15 minutes until the cheese is melted and bubbling. Stuff each piece of chicken with 12 oz. Of cheese and about 4 slices of pepperoni.
Lightly season each piece with salt and pepper. Set the stuffed chicken aside. Preheat your oven to 350.
Add the tomato paste and stir for a minute. Stir in the pepperoni. Cook stirring constantly until the sauce is thick 2 to 3 minutes.
Stir in the passata and parsley then slide the chicken back into the skillet. Cook stirring often until the sauce thickens slightly 1 to 2 minutes more. Top the chicken with the mozzarella.
Slice a pocket in each chicken breast stuff with 4 to 5 pieces of sliced pepperoni and a piece of sliced mozzarella. Place all the breasts on the foil. Scatter the cherry tomatoes the rest of the pepperoni and basil leaves on the top of the chicken breasts.