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A breaded, cheese-stuffed chicken breast is topped with fresh arugula, sliced tomatoes, and shaved parmesan on a white plate, with a blue pot in the blurred background.
Melissa Jo

Creamy Stuffed Chicken Breasts

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These crispy Pepperoni Stuffed Chicken Cutlets are filled with cream cheese, white cheddar, pepperoni, and tangy pepperoncinis, then breaded, pan-seared in butter, and baked until juicy and golden brown. An easy Italian-inspired comfort food dinner packed with flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 people
Course: Main Course
Cuisine: American

Ingredients
  

  • 3 –4 chicken breasts
  • 4 oz cream cheese softened
  • 4 oz white cheddar cheese
  • 6 –8 slices deli pepperoni
  • 2 tablespoons sliced pepperoncinis
  • Salt and pepper
  • 2 eggs
  • Dried parsley
  • Italian breadcrumbs
  • Oil for frying
  • ½ stick butter

Equipment

Method
 

Butterfly the Chicken
  1. Take each chicken breast and carefully butterfly it by slicing lengthwise through the thickest part of the chicken, cutting about ¾ of the way through while keeping one side connected so it opens like a book.
Stuff the Chicken
  1. Season the inside of each chicken breast with salt and pepper.
  2. Layer with pepperoni slices, then spread cream cheese inside each piece of chicken, sliced pepperoncinis, and white cheddar cheese.
  3. Fold the chicken closed tightly.
Bread the Chicken
  1. In a bowl, whisk together the eggs and a sprinkle of dried parsley.
  2. Dip each stuffed chicken breast into the egg mixture, then coat well in Italian breadcrumbs.
Sear the Chicken
  1. Add oil and ½ stick of butter to a large skillet over medium-high heat.
  2. Place the chicken into the skillet and let it sear without moving it for about 5 minutes per side until golden brown and crispy.
Finish in the Oven
  1. Transfer the chicken to a 375°F oven and bake for 15–20 minutes, or until the chicken is fully cooked through and the center reaches 165°F.

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