Pizza Stuffed Chicken Breasts

Not a pepperoni fan? Substitute 1 cup of sautéed mushrooms instead.

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  • Servings: 4

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  • 1 cup shredded mozzarella cheese, plus additional for sprinkling
  • 1/4 cup sliced pepperoni
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 4 (6-ounce) boneless, skinless chicken breasts
  • 3/4 cup cooked tomato sauce

How to make this recipe

  1. In a bowl, stir together 1 cup mozzarella cheese and the pepperoni.

  2. Place each chicken breast, smooth-side-up, on a work surface. Place the palm of one hand on top of one breast, then insert a pairing knife to make a length-wise pocket in each breast. Divide the mozzarella filling between the breasts, stuffing them full. Rub the chicken with the oil, then season all over with 3/4 teaspoon salt and 1/2 teaspoon pepper. Divide the tomato sauce over the tops of the breasts, spreading evenly, then sprinkle with additional mozzarella.

  3. Preheat the oven to 425°F.

  4. Place the chicken breasts on an oiled baking sheet and bake until cooked through, about 30 minutes. Let stand 5 minutes before slicing and serving.

Contributed By Photo ©Ian Knauer Published October 2014

1041367 recipes/pizza-stuffed-chicken-breasts 2015-11-23T18:50:51+00:00 Ian Knauer american|weeknight-dinner|4|web-exclusive|fall|winter|gluten-free october-2014 recipes,pizza-stuffed-chicken-breasts 1041367

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