Pepperoni Stuffed Chicken Pizzaiola

Inspired by traditional Italian Chicken Pizzaiola, this recipe by James Synowicki (@ZimmysNook) transforms a classic dish into a uniquely indulgent experience. Tender chicken breasts are butterflied and stuffed with gooey mozzarella and a savoury vegetable-pepperoni mixture, then topped with a rich tomato sauce, extra cheese, and more pepperoni for a delightful crunch. The result is a hearty, comforting, and delicious meal that’s perfect for busy weeknights or special occasions.

Préparation : 20 minutes
Cook: 35 minutes
Services : 4

Ingrédients

  • 2 teaspoons avocado oil (or olive oil)
  • 1 small onion, diced
  • 1 large red bell pepper, diced
  • 1 jalapeño, diced, seeds and membrane optional
  • 2 teaspoons dried oregano, divided
  • 64 slices (approx. 100g) Grimm’s Dry Pepperoni Toppers (divided- 28 whole for topping, roughly chop the remaining 36)
  • 4 cloves garlic, minced
  • 1 bottle of passata
  • 3 tablespoons tomato paste
  • 4 skinless chicken breasts about 6 ounces each
  • 1 teaspoon freshly ground pepper
  • 2 cups grated mozzarella, divided
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons fresh basil, sliced into thin ribbons

Instructions

Prepare the Vegetable Mixture & Sauce:

  • Heat 2 tablespoons of oil in a medium skillet over medium heat. Add the diced onion, red bell pepper, and 1 teaspoon of oregano. Sauté for 5–7 minutes until soft.
  • Add the roughly chopped pepperoni and cook for 2 minutes. Stir in the minced garlic and cook for another 2 minutes until the garlic turns lightly golden. Transfer the mixture to a plate.
  • In the same skillet, combine the passata, tomato paste, and remaining oregano. Heat over medium-low for 1–2 minutes while stirring, then remove from the heat and set aside.

Prepare the Chicken:

  • Preheat your oven to 375°F and lightly grease a 9” x 11” baking dish.
  • Place each chicken breast on a cutting board. Using a sharp knife, carefully slice along the side of each breast to butterfly it (open it like a book).
  • Fill the opening of each breast with 1/4 cup of mozzarella, then add about 1/4 cup of the vegetable-pepperoni mixture on top of the cheese.
  • Gently fold each breast closed, ensuring the stuffing is securely enclosed.

Assemble and Bake:

  • Pour a thin layer of the tomato sauce into the baking dish. Arrange the stuffed chicken breasts on top and season with freshly ground pepper.
  • Pour the remaining sauce over the tops of the chicken. Sprinkle each breast with the reserved Parmesan and mozzarella cheeses.
  • Top each breast with 7 whole pepperoni slices.
  • Bake uncovered for 30–40 minutes, or until the chicken reaches an internal temperature of 165°F.

Serve and Enjoy:

  • Remove from the oven and spoon sauce on the plate. Place the chicken over the sauce and sprinkle with fresh basil ribbons. Serve with a crisp Caesar salad and enjoy!

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Produits utilisés

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