Pepperoni and Mozzarella Stuffed Chicken Breast

Pepperoni and Mozzarella Stuffed Chicken Breasts from Kathrynseppamaki.com #realfood #glutenfree #grainfree

I have been really inspired in the kitchen this past week. And the other night as I was looking through my site and looking at my grain free Chicken Cordon Bleu recipe when I starting thinking about what other meat and cheese combos I could put inside a stuffed chicken breast. I thought about pepperoni and mozzarella stuffed chicken breasts and just knew that I had to make it! So I did!

I paired this chicken with a side of zucchini spaghetti with sauteed mushrooms and onions in marinara sauce and it was absolutely delicious! I will definitely be making this again!

It is naturally gluten and grain free! Pair this with gluten free pasta for a great gluten free meal.  Or do what I did and pair with zucchini pasta for grain free dinner!

Here is the version for one!

Recipe Type: Main Dish
Author: K Seppamaki
Prep time:
Cook time:
Total time:
Serves: 1 serving
Ingredients
  • 1 boneless, skinless chicken breast
  • 1 slices of mozzarella cheese (I used thick ones)
  • 8 pieces of Pepperoni, uncured
  • 1 tbsp butter, melted
  • 1 tbsp cashew or almond meal
  • 1 tbsp Parmesan cheese
  • 1/4 tsp unrefined sea salt
  • 1/8 tsp basil
  • 1/8 tsp oregano
Instructions
  1. Preheat oven to 350 degrees F.
  2. Spray a baking dish with olive oil spray.
  3. In a shallow dish combine cashew or almond meal, Parmesan cheese and seasonings.
  4. Pound the chicken breast until it is about ¼ inch thick. (It’s best if you place the chicken breast between 2 sheets of parchment paper or plastic wrap so that the it doesn’t splatter)
  5. Place the mozzarella cheese and 8 pieces of pepperoni in the center of the pounded out chicken breast.
  6. Roll up the chicken breast. You can secure the roll with a toothpick if needed.
  7. Brush melted butter on the rolled chicken breast.
  8. Dip the chicken roll in the cashew/almond meal mixture until it’s well coated.
  9. Place the chicken roll into the baking dish.
  10. Bake at 350 for 45 minutes (should be at least 165 degrees F)

Here’s the full version!

Pepperoni and Mozzarella Stuffed Chicken Breasts from Kathrynseppamaki.com #realfood #glutenfree #grainfree

Pepperoni and Mozzarella Stuffed Chicken Breast

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Stuffed chicken breasts make a great meal. This Italian version is great paired with pasta.
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Prep Time: minutes Cooking Time: minutes Total Time: minutes

Serves: 4 Servings

Recipe Ingredients

  • 4 boneless, skinless chicken breasts
  • 4 slices of mozzarella cheese (I used thick ones)
  • Pepperoni, uncured (I used 8 pepperoni for each chicken breast)
  • 1/4 cup butter, melted
  • 1/2 cup cashew or almond meal
  • 1/4 cup Parmesan cheese
  • 1/2 tsp unrefined sea salt
  • 1/2 tsp basil
  • 1/2 tsp oregano

Recipe Instructions

  1. Preheat oven to 350 degrees F.
  2. Spray a baking dish with olive oil spray.
  3. In a shallow dish combine cashew or almond meal, Parmesan cheese and seasonings.
  4. Pound the chicken breasts until they are about ¼ thick. (It's best if you place the chicken breasts between 2 sheets of parchment paper or plastic wrap so that the chicken doesn't splatter)
  5. Place 1 piece of mozzarella cheese and 8 pieces of pepperoni in the center of each pounded out chicken breast.
  6. Roll up each chicken breast. You can secure the rolls with a toothpick if needed.
  7. Brush melted butter on each rolled chicken breast.
  8. Dip each chicken roll in the cashew meal mixture until it's well coated.
  9. Place the chicken rolls into the baking dish.
  10. Bake at 350 for 45 minutes (should be at least 165 degrees F)

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