Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Creamy Stuffed Chicken Breasts

Recipe by Evelyn Marcella Rivera

Chicken breasts butterflied and stuffed with cream cheese, sharp white cheddar, deli pepperoni, and tangy pepperoncini, then breaded, seared in butter, and baked until juicy and golden. An easy Italian-inspired comfort food dinner.

  • Total Time45 minutes
  • Yield6 people 1x

Ingredients

Units Scale
  • 3-4 chicken breasts
  • 4 oz cream cheese (softened)
  • 4 oz white cheddar cheese
  • 6-8 slices deli pepperoni
  • 2 tablespoons sliced pepperoncinis
  • salt and pepper (to taste)
  • 2 eggs
  • dried parsley (for the egg wash)
  • Italian breadcrumbs (for coating)
  • oil (for frying)
  • 1/2 stick butter

Instructions

  1. Butterfly each chicken breast: slice lengthwise through the thickest part, cutting about 3/4 of the way through while keeping one side connected so it opens like a book.
  2. Season the inside of each breast with salt and pepper.
  3. Layer with pepperoni slices, then spread softened cream cheese inside, add sliced pepperoncini, and top with white cheddar.
  4. Fold the chicken closed tightly over the filling.
  5. Whisk the eggs with a sprinkle of dried parsley in a bowl.
  6. Dip each stuffed breast into the egg, then press firmly into Italian breadcrumbs to coat well.
  7. Add oil and 1/2 stick of butter to a large oven-safe skillet over medium-high heat.
  8. Place the chicken in the skillet and sear without moving for about 5 minutes per side, until golden brown and crispy.
  9. Transfer the skillet to a 375°F oven and bake 15-20 minutes, until cooked through and the center reaches 165°F. Rest a few minutes before slicing.

Notes

Soften the cream cheese so it spreads without tearing the chicken. Don’t overstuff, keep the breadcrumb coat solid, and let the sear set before flipping to prevent filling from leaking. Use a thermometer — the cold filling makes doneness hard to judge by eye; cook to 165°F. Best fresh; reheat leftovers in a 350°F oven to keep the crust crisp.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes

Find it online: https://blesseddish.com/creamy-stuffed-chicken-breasts/