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Pizza Stuffed Chicken

This is a new way to try chicken breast. It is easier to roll the breast as opposed to stuffing them. The pizza ingredients work great with this recipe and lead to an explosion of flavor with each bite.

  • Servings: 4
  • Total Time: 1 hr. 20 min.


  • 4 boneless, skinless chicken breasts, butterflied and pounded thin
  • 1 cup marinara sauce, divided
  • 2 teaspoons Italian seasoning
  • ½ cup chopped pepperoni
  • ¾ cup mozzarella cheese, divided
  • ¼ cup Parmesan cheese, grated
  • Salt, to taste
  • 12 to 16 pepperoni, left whole





Preheat the oven to 400F. Place chicken breast on your cutting board with the tendon side facing up. With a knife make a shallow vertical cut lengthwise down the center of the breast. Do not cut all the way through, leave about ¼ inch of the breast. Next, make a 45-degree angle horizontal cut from the center of the breast to the side of the breast still leaving about a ¼ inch in tacked underneath. Repeat this process on the opposite side.

Place a layer of plastic wrap over the chicken breast and beat the breast flat using a mallet. Pound this till you have an even thickness of ¼ inch. Do this to each of the breasts.

In a bowl, combine ½ cup of the marinara sauce, Italian seasoning, chopped pepperoni, ¼ cup of mozzarella, and parmesan cheese. Mix all of these together and place off to the side.

Season the chicken breast with salt. Spread about ¼ of the marinara sauce in the center of each breast. Leave a ½ inch border of the chicken unsauced. Next roll up each of the breast. Place the rolls in a baking dish with the seam side down. Pour the remaining marinara sauce over the top of the chicken. Add the rest of the mozzarella cheese and top them with 3-4 slices of pepperoni on each breast.

Bake this for 25 -35 minutes until the hike is cooked thoroughly. If the pepperoni begins to brown too much place aluminum foil over the top. Last, remove from the oven allow slightly cooling and serve.

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