#AD The content within this post was paid for by Sargento.
I have pizza addicts living in my house. Seriously, I think they’d probably eat pizza every day if I let them. I like pizza, but having it every few weeks is more than enough for me.
My Pizza Stuffed Chicken makes everyone happy. My guys get that pizza taste that they love and I get a stuffed chicken that tastes amazing! The best part, it’s a pretty easy recipe so it’s perfect for on a busy weeknight. Just boil up some pasta while the chicken is cooking and serve with a simple side salad for a meal that will have everyone running to the table!
This is also an awesome meal to serve guests. When they take a bite of the moist chicken that’s oozing with the melty cheese, folks will think that you spent all day cooking. Be prepared for folks to ask your how you magically getting all that goodness on the inside of the chicken. Let them think you are a magician! They don’t need to know how easy this recipe really is …
About half of the ingredients are pantry staples so you’ll only need to head into Publix for the fresh ingredients. Grab a package of chicken and a couple of packages of Sargento® Cheese and you’ll be ready to roll.
Sargento® Cheese is my choice for this recipe as it melts beautifully. Other cheeses that I have tried with this recipe just don’t cut it. Some get oily when they melt and others became like rubber inside the chicken. With Sargento® Cheese, you get that perfect ooey, gooey, melty goodness that flows out when you cut into the chicken. That’s what makes this chicken amazing!
It’s because Sargento® Shreds are always shredded from blocks of 100% real, natural cheese. You get real, natural cheese that tastes delicious and is perfect for all your favorite meals and recipes.
Be sure to load your coupon for extra savings. You’ll be able to put this on the table at a great price. Head over and load your coupon to save $1 off any two packages of Sargento® shreds at Publix.
Give the recipe a try and then let me know what you think. I think your family will love it as much as mine does!
- 1 – 1 1/2 pounds chicken breast [i](depending on size you should get 6 to 8 cutlets)[/i]
- 6 – 8 oz Sargento® Mozzarella Cheese
- 6 – 8 oz sliced pepperoni
- 1 cup flour
- 1 cup panko bread crumbs
- 1 egg
- 1 – 2 tablespoons milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup Sargento® Shredded 6 Cheese Italian
- oil for frying
- marinara or pizza sauce for dipping
- Preheat oven to 350 degrees.
- Place chicken cutlets between sheets of wax or parchment paper and use a meat mallet to pound super thin (approx 1/8 inch thick). [i]Be sure to pound the edges as thin as possible as it will help to seal the rolled chicken.[/i]
- Place 1 oz of pepperoni and 1 oz of Sargento® Mozzarella Cheese in the middle of each pounded chicken cutlet.
- Fold the short sides of the pounded chicken over the filling then start at one end and roll the chicken until you have a tightly sealed mound. Repeat this process with all chicken cutlets.
- Create your breading station by placing the flour into a shallow dish, beaten egg mixed with milk in another shallow dish and breadcrumbs into a third shallow dish.
- Sprinkle each rolled chicken with salt and pepper then roll in the flour.
- Next dip the floured chicken into the egg/milk mixture.
- Finally roll the chicken in the Panko bread crumbs.
- Repeat this with remaining rolled chicken cutlets.
- Heat the canola oil in a cast iron skillet or dutch oven to about 325 degrees [i](about 1 1/2 inches of oil needed in the pan).[/i]
- Place two cutlets in the hot oil and cook for approximately 3 – 4 minutes until golden brown. Flip and cook the other side until golden brown (2 – 3 additional minutes).
- Remove to a baking sheet.
- Repeat this process for all chicken bundles.
- Place chicken into the 350 degree oven and cook for 15 – 20 minutes.
- Top each cooked breast with Sargento® Shredded 6 Cheese Italian and some extra pepperoni.
- Broil for 1 – 2 minutes or until the cheese melts.
- Serve with warm marinara or pizza sauce.
#AD The content within this post was paid for by Sargento.
