Pepperoni Stuffed Chicken

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  1 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  2 oz Mozzarella Cheese

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  1.3 oz Turkey pepperoni
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  1 Egg, Whole, Large(44g)
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  0.5 cup Flour, All-Purpose, White
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  0.5 cup Bread Crumbs, Dry, Plain
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  6 tbsp Vegetable oil
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  to taste salt and pepper ($0.05)

Instructions

1. 1Trim any excess fat from the chicken breasts, then carefully slice each breast in half diagonally. Using a sharp knife, cut a pocket into the side of each piece, being careful not to cut all the way through—you want a pocket that holds filling without leaking.
2. 2Stuff each chicken piece with the mozzarella and turkey pepperoni, dividing evenly among all pieces. Season lightly with salt and pepper, then set aside.
3. 3Set up three shallow dishes: one with the flour, one with the beaten eggs (whisk until smooth), and one with the bread crumbs. Working one piece at a time, coat each stuffed chicken piece in flour, then egg, then bread crumbs, keeping the pocket pinched closed as you coat.
4. 4Heat the vegetable oil in a large skillet over medium-high heat for 2–3 minutes. Test the oil by dropping a pinch of bread crumbs into it—they should sizzle and dance vigorously, indicating the oil is hot enough.
5. 5Place all chicken pieces into the hot oil and cook 2–3 minutes per side over medium-high heat, until the coating is golden brown and crispy on both sides.
6. 6Transfer the seared chicken to a baking sheet and bake at 350°F for 20–25 minutes, until the internal temperature reaches 165°F at the thickest part.
7. 7Remove from the oven and let cool for 2–3 minutes, then divide evenly into 4 airtight containers while still warm.
8. 8Store in the refrigerator for up to 4 days. Reheat in a 350°F oven for 8–10 minutes until warmed through.