Chicken Breasts Baked with Pepperoni and Mozzarella

    Chicken Breasts Baked with Pepperoni and Mozzarella


    10 people made this

    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.

    Serves: 4 

    • 4 large chicken breasts
    • 100g sliced pepperoni
    • 130g mozzarella cheese
    • 10 to 12 cherry tomatoes, quartered
    • 150ml olive oil
    • 1 large bunch of basil
    • freshly ground black pepper, to taste

    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. Line a baking tray with alfoil so that there is enough foil to totally wrap the breasts in. Preheat oven to 190 degrees C.
    2. Slice a pocket in each chicken breast, stuff with 4 to 5 pieces of sliced pepperoni and a piece of sliced mozzarella. Place all the breasts on the foil.
    3. Scatter the cherry tomatoes, the rest of the pepperoni and basil leaves on the top of the chicken breasts. Add some freshly ground black pepper, pour over the olive oil. seal the foil parcel and cook in the preheated oven for 45 mins.
    4. After 45 mins undo the foil parcel and place back in oven for 10 to 15 mins.
    5. Rest for 5 mins and serve with some warm crusty bread to mop up all the delicious juices.

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