Well, how were your holidays? Our were amazing, we just got back from the tundra late Sunday evening, so needless to say, we are still attempting to get back into the swing of things here at the farmstead. I have loads of magnificent pictures and experiences to share with you during our holiday escapades. So until I can get my photos edited, I will be posting some long over due recipes. This is one of our favorites, how can you resist a chicken breast stuffed with your favorite pizza topping? This child friendly entree, will easily impress your loved ones.
Pizza Stuffed Chicken
4 boneless skinless chicken breasts (about 1 1/2 lbs)
20 slices pepperoni, divided
3/4 cup shredded provolone cheese divided (I used slices works fine)
4 large basil leaves (optional)
1/2 tsp salt
1/4 tsp pepper
2 TBSP Vegetable Oil
Preheat oven to 350 degrees. Cut a horizontal slit through thickest portion of each chicken breast. Stuff each with 4 slices pepperoni, 2 TBSP of cheese, and 1 basil leaf. Secure with a wooden pick. Lightly spray each side of chicken with non stick cooking spray; sprinkle with salt and pepper.
In a large skillet, heat oil over medium high heat. Add chicken; cook 3 minutes or until done ( I omitted this step and simply put into greased baking dish, works out beautifully either way). Bake for 15 minutes or until no longer pink on the inside of chicken. Remove form oven. Cut remaining 4 slices of pepperoni into thin strips. Sprinkle chicken with remaining 1/4 cup cheese; top with pepperoni strips. Bake an additional 5 minutes or until cheese melts. Garnish with basil if desired.
Recipe is courtesy of Cooking with Paula Deen.