Margherita®
Pepperoni Stuffed Chicken Breasts
Prep Time
10 minutes
Total Time
50-60 minutes
Makes
4 servings
Ingredients
| 4 | (6 ounce) boneless, skinless chicken breast halves | |
| ½ | cup finely diced thickly sliced deli Margherita® Sandwich or Stick Pepperoni (2 ounces)* | |
| ¼ | cup julienned or chopped fresh basil leaves | |
| ¼ | cup shredded or finely diced Romano or Parmesan cheese | |
| 2 | tablespoons Dijon mustard | |
| ½ | cup fresh sourdough or Italian breadcrumbs | |
| 2 | teaspoons olive oil or melted butter |
*Packaged Margherita® Sliced Pepperoni may be substituted.
Directions
| 1. |
Heat oven to 375°F. Meanwhile, use a sharp knife to cut a slit in the side of each chicken breast forming a pocket (or have the meat retailer do this for you). |
|
| 2. |
Combine pepperoni, basil and cheese; stuff into pockets. Pinch edges together to close. |
|
| 3. |
Place chicken on a rimmed baking sheet. Spread mustard over chicken. Toss together breadcrumbs and oil; sprinkle over chicken. |
|
| 4. |
Bake 25 minutes or until chicken is cooked through. |
For an optional dipping sauce to serve alongside the chicken breasts combine 2 tablespoons Dijon mustard with 1 tablespoon dry sherry.