My kids aren’t always all about eating a chunk of chicken for dinner. Hopefully, some day they will outgrow that, because they really don’t know what they are missing I feel. When I told them that these ones were stuffed with cheese and pepperoni though, it’s like they forgot all about the fact that they don’t normally eat chicken breast. Each one of them nearly ate an entire breast themselves! It was a good thing that I made extra, or we would have ran out.
Everyone in my family truly enjoyed this chicken recipe. We have it all the time now and it’s definitely a favorite that gets requested again and again.
4 chicken breasts, boneless and skinless
1 c Italian dressing, any brand
1 mild Johnsonville Italian sausage link
20 slice Hormel pepperoni, chopped
1/2 c Sargento mozzarella cheese
1/4 c smoked Gouda cheese, grated
Preheat the oven to 400 degrees
Marinade the chicken breasts in 1/2 cup of italian dressing for at least 30 minutes, I have did it as long as a day before cooking.
Take the casing off the sausage link, put the sausage in a frying pan and brown the sausage. Then add the chopped pepperoni and chopped onion and cook for about 5 minutes longer. Drain the grease, and mix all of the cheese with the rest of the stuffing.
Take the chicken breasts out of the marinade and cut a slight incision in the thickest part of the chicken breast.
Take a regular spoon and start stuffing the chicken breasts. Be sure not to overfill them. (usually takes about 3 or 4 spoon fulls) Then take a tooth pick to seal the chicken breast.
Place the chicken breasts into a baking dish and then pour tremainingder 1/2 cup of italian dressing over the chicken breasts, place some aluminum foil over the baking dish and put in the oven for approximately 1 hour.
Take the chicken out of the oven, and take the aluminum foil off, baste the chicken in the italian dressing left in the pan and continue to bake them for 15 minutes until golden brown.
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Quick Tip: Try adding in some thinly sliced ham or salami too, yummy!