An Italian baked chicken recipe. You don't need to add salt, as the pepperoni is salty enough. You also may want to seal each pocket with a toothpick to keep the mozzarella in place.
Used different ingredients. I really don't like basil,so i used 1 teaspoon of 'dried' oregano instead!I couldn't get 'fresh' oregano (unfortunately),so had 2 use dried,but it still tasted good! - 27 Jan 2010 (Review from Allrecipes UK & Ireland)
, I found this very easy to make, I love tomato and basil and the taste of it with the chicken pepperoni and mozzerella was truly lovely. My whole family enjoyed this dish, which makes a change, so I will definately be making this again. Also if you make a deep enough pocket and push the cheese right in, it doesn't escape, I also wrapped the foil tightly around the chicken so maybe that helped to. - 07 Jan 2011 (Review from Allrecipes UK & Ireland)
this is really good meal......had it a long time ago in restaurant and this recipe reminded me of how to cook it the taste of the chicken, cheese and pepperoni all together is brillant idea and taste even better with lovely tomato sauce Had trouble with keeping the cheese in the chicken so will have to think of good way to do that...maybe wrap string around the chicken - 16 Jun 2010 (Review from Allrecipes UK & Ireland)