Pepperoni Stuffed Chicken
This Pepperoni Stuffed Chicken delivers 39g protein and 620 calories per serving, providing a moderate protein hit with room to add sides in your meal prep. Quick-preps 4 servings on the stovetop for straightforward batch cooking. Pair with rice or vegetables to hit your complete macro targets without the prep complexity of multiple components.
Ingredients
- •Chicken Breast, Boneless Skinless(454g)
Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.
- •Mozzarella Cheese(57g)
Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.
- •Turkey pepperoni(35g)
- •Egg, Whole, Large
- •Flour, All-Purpose, White(120g)
- •Bread Crumbs, Dry, Plain(120g)
- •Vegetable oil(90g)
- •to taste salt and pepper ($0.05)
Instructions
- 1Trim the chicken breasts of any large clumps of fat that may be still attached. Slice each breast in half diagonally to create two diamond-like shaped pieces. Using a small, sharp knife, cut a pocket into the side of each breast piece. This can be slightly tricky on thinner pieces so be careful. Be sure not to cut all the way through the meat but rather just into one side so that the fillings will stay in. See photos below.
- 2Stuff each piece of chicken with 1/2 oz. of cheese and about 4 slices of pepperoni. Lightly season each piece with salt and pepper. Set the stuffed chicken aside.
- 3Preheat your oven to 350 degrees and line a baking sheet with aluminum foil. Begin to heat a large skillet with 6 Tbsp of vegetable oil over medium/high heat. Collect three shallow dishes and put the flour in one, the egg in another and the bread crumbs in the third. Beat the egg until it is an even consistency (adding a 1/2 tsp of water helps break it up).
- 4One by one, coat each piece of chicken in the flour, then the egg then the bread crumbs. Use your hands so that you can keep the open side of the pocket pinched closed and keep the fillings in. The flour helps the egg adhere and the egg keeps the bread crumbs in place. This is a basic bread coating.
- 5Test the oil in the skillet to see if it is hot enough by dropping a small pinch of bread crumbs in. The bread crumbs should sizzle and dance A LOT. It is very important that the oil is hot enough or else the breading will soak up a lot of oil and you’ll end up with some really greasy chicken!. Place all four pieces of chicken in the skillet and cook until it is golden brown and crispy on each side. This should take no more than 2-3 minutes.
- 6When you remove the chicken pieces from the skillet, transfer them to the baking sheet and place it in the oven. Finish baking the chicken (to cook the inside) for about 25 minutes (longer if you have larger pieces). Remove from the oven (check to make sure the chicken is cooked through) and serve immediately!
Nutrition — Per Serving
620
calories
39g
protein
31g
fat
- Carbohydrates
- 45g
- Saturated fat
- 6.2g
- Sodium
- 522 mg
- Dietary fiber
- 2.2g
4 servings per batch · ~219g each
Macro data sourced from USDA FoodData Central
AI Swap Engine
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How much protein does Pepperoni Stuffed Chicken have per serving?
Each serving contains 39g of protein and 620 calories, with 31g fat and 45g carbs. This is a balanced macro profile that works across multiple training phases.
How long does Pepperoni Stuffed Chicken take to make?
This quick prep recipe yields 4 servings on the stovetop with minimal hands-on time. One batch covers multiple dinners for the week.
Is Pepperoni Stuffed Chicken good for muscle gain?
At 39g protein and 620 calories per serving with solid carbs, this recipe works well during muscle gain phases when you need to hit protein and calorie targets. The carbohydrate content supports energy for training.
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