3 Sanderson Farms Boneless, Skinless Chicken Breast Fillets, sliced in half horizontally to create six chicken breast fillets
1 teaspoon salt
½ teaspoon ground black pepper
2 ounces cream cheese, softened
1 cup shredded Mozzarella cheese
3/4 tablespoon Italian seasoning
1/2 tablespoon grated Parmesan cheese
1/8 teaspoon garlic powder
1/8 teaspoon ground black pepper
20 pepperoni slices, quartered
1 cup Panko Japanese bread crumbs
½ cup Italian style bread crumbs
1 tablespoon melted butter
Vegetable oil spray
1.Preheat oven to 350°F
2. Season both sides of chicken with salt and ½ teaspoon pepper.
3. Combine cream cheese, Mozzarella cheese, Italian seasoning, Parmesan cheese, garlic powder and 1/8 teaspoon black pepper.
4. Add pepperoni and mix well.
5. Form into 6 flat squares (about 2 tablespoons each) and refrigerate for 30 minutes.
6. Mix bread crumbs and butter in a shallow pan.
7. Place one square stuffing mixture on the wider end of the chicken breast fillet.
8. Fold the narrow end of the chicken breast fillet in half over stuffing.
9.Press the stuffed chicken breast lightly to seal the edges. Repeat procedure with the remaining 5 chicken breast fillets.
10. Gently coat the outside of the stuffed chicken breast fillets with the bread crumbs mixture.
11. Cover a baking sheet with aluminum foil. Place a wire rack on top. Spray wire rack
lightly with oil. Place stuffed and coated chicken breast fillets on top. Bake in preheated 350°F oven 40 to 45 minutes or until chicken is to an internal temperature of 165°F.
Yield: 6 servings