Creamy Stuffed Chicken Breasts
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.
Equipment
- 1 My Pan
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
Instructions
Butterfly the Chicken
- 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
- Season the inside of each chicken breast with salt and pepper.
- Layer with pepperoni slices, then spread cream cheese inside each piece of chicken, sliced pepperoncinis, and white cheddar cheese.
- Fold the chicken closed tightly.
Bread the Chicken
- In a bowl, whisk together the eggs and a sprinkle of dried parsley.
- Dip each stuffed chicken breast into the egg mixture, then coat well in Italian breadcrumbs.
Sear the Chicken
- Add oil and ½ stick of butter to a large skillet over medium-high heat.
- 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
- 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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