Pizza Stuffed Chicken

  • 4 chicken breasts
  • 8+ pepperoni slices,depending on how much you like pepperoni. If you’re like me, every little part of it has to be covered in pepperoni and that takes alot more 😉
  • 4 slices of mozzarella (if all you have is grated mozzarella, great! Use that instead)
  • 1 egg white, beaten
  • 3/4 cup panko bread crumbs
  • 1/4 cup grated Parmesan
  • 1 tablespoon Italian seasoning
  • 1 (15 ounce) can tomato sauce
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon lemon juice
  • pinch of salt and sugar
  • 1/2 teaspoon oregano seasoning
  • pepper, to taste
  1. Preheat oven to 375 degrees.
  2. Cut each chicken breast so you can open it up flat. Make sure you don’t cut it all of the way through.
  3. Cover the raw chicken with  wax paper and pound each chicken to a flat, thin piece. Make it as flat as you can without making it too thin. (I usually use my rolling pin to pound the chicken.) And note to people who live in 2nd floor apartments, try to be as quiet as possible or your neighbors might come up and chew you out for your racket…ya I learned that one the hard way)
  4. Put pepperoni and mozzarella on top of flattened chicken pieces.
  5. Beat the egg white with a fork for about 30 seconds in a medium size bowl. Set aside.
  6. Mix the panko bread crumbs, Parmesan, and 1 tablespoon Italian seasoning in a medium size bowl.
  7. Begin to roll and tuck the chicken and dip the outer part of the chicken into the egg wash, then the panko Parmesan mixture.
  8. Place on a non stick sprayed baking sheet and cook for 20-30 minutes.
  1. Simmer the tomato sauce, seasonings, lemon juice, sugar, salt, and pepper together until warm.
  2. Serve the sauce over or under the cooked crispy chicken. Enjoy!
I originally found this delicious recipe is by Simply Gloria

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