Pepperoni and Cheese Stuffed Chicken Breasts Recipe

Name: Pepperoni and Cheese Stuffed Chicken Breasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lb boneless, skinless chicken breasts; 8 oz Provolone cheese; 30 to 35 slices of pepperoni; 1 tsp Sriracha seasoning salt blend, plus more for seasoning chicken; 1/2 tsp black pepper, plus more for seasoning chicken; 1/2 cup fresh grated romano cheese; 1/4 cup all-purpose flour; 1/2 tsp Italian seasoning; 1 tbsp olive oil; 1/4 cup low sodium chicken broth; 1 recipe of my Marinara Sauce recipe attached in step #10, or your favorite; 1/4 cup mixed chopped fresh herbs, zi used basil, parsley and chives

Servings: persons

1 1/2 lb boneless, skinless chicken breasts
8 oz Provolone cheese
30 to 35 slices of pepperoni
1 tsp Sriracha seasoning salt blend, plus more for seasoning chicken
1/2 tsp black pepper, plus more for seasoning chicken
1/2 cup fresh grated romano cheese
1/4 cup all-purpose flour
1/2 tsp Italian seasoning
1 tbsp olive oil
1/4 cup low sodium chicken broth
1 recipe of my Marinara Sauce recipe attached in step #10, or your favorite
1/4 cup mixed chopped fresh herbs, zi used basil, parsley and chives

1
Pound chicken into 6- 1/4 inch thick cutlets.
2
Sprinkle with pepper and sriracha seasoning
3
Cover cheese with pepperoni slices
4
Lay slices of provolone cheese on each chicken cutlet
5
Fold over both sides and secure with toothpicks
6
Combine on a plate , flour, romano cheese, italian seasoning, the teaspoon of sriracha and 1/2 teaspoon pepper, mix well
7
Roll each chicken roll in flour mix to dry and lightly coat
8
Heat oil in a large skillet, brown chicken rolls on all sides
9
Cover skillet and cook on low heat for 15 to 20 minutes, keeping covered and not adding any liquid
10
Remove chicken to serving plate, add chicken broth to skillet chicken was cooked in, scraping up all cheese and brown bits and whisking them into the broth
11
, Add about 1 1/2 cups Marinara Sauce, recipe attached below, to broth and simmer until hot and well mixed, stir in fresh herbs
12
Serve Chicken with sauce, remove toothpicks before serving.
13
Serve with pasta or crusty bread.

892

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 lb boneless, skinless chicken breasts, 8 oz Provolone cheese, 30 to 35 slices of pepperoni, 1 tsp Sriracha seasoning salt blend, plus more for seasoning chicken, and more.

Yes, Pepperoni and Cheese Stuffed Chicken Breasts falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pepperoni and Cheese Stuffed Chicken Breasts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions