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Mozzarella & Pepperoni Stuffed Chicken

Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 4
Author Life in the Lofthouse


  • 4 boneless skinless chicken breasts
  • 4 1 ounce slices Mozzarella cheese, plus 1 cup shredded Mozzarella
  • 16 slices pepperoni
  • dried basil
  • garlic powder
  • 1/2 cup dried Italian bread crumbs
  • 1 jar Marinara sauce
  • 1/2 cup shredded Parmesan cheese


  • Preheat oven to 375 degrees. Spray a 9×13 baking pan with non-stick spray. Set aside.
  • Rinse chicken with water, and pat dry. Trim off any visible fat. Cut a deep, horizontal pocket in each piece of chicken. (Be careful not to cut all the way through) Stuff each chicken breast with one slice of Mozzarella cheese and 4 pepperoni slices. Sprinkle the tops of pepperonis with a dash of dried basil and garlic powder. Close the chicken breasts, and secure with a toothpick.
  • Spread the bread crumbs in a shallow dish or plate. Dredge each breast into the bread crumbs to coat lightly. Place all the coated and stuffed chicken breasts into the baking pan.
  • Bake for 30-35 minutes, or until chicken is thoroughly cooked. Remove pan from oven, and then remove the toothpicks from each chicken breast. Pour about 1/4 cup of marinara over each chicken breast. Sprinkle with shredded mozzarella and parmesan cheese. Place back in oven and bake another 5 minutes, or until cheese is melted and bubbly.