Recipe Background
Marylou's Stuffed Chicken is a rainy-day delight, perfect for cozying up.
The first time I made Marylou's Stuffed Chicken was for a rainy day dinner, months after moving into a tiny apartment with creaky floors and a view of the bustling cityscape. It seemed like the perfect opportunity to break in my new kitchen, with its barely-there countertop and an oven that had seen better days. As thunder cracked outside, I found comfort in these flavorful chicken parcels. A bit of mozzarella melting into the chicken, paired with pepperoni that wafted memories of my college pizza joints – it felt like creating a nostalgic masterpiece in my quaint space.
My years working as a line cook taught me the importance of using a sharp knife to carve precise pockets in those notably finicky chicken breasts. That day, I also learned to savor the little joys of crafting something both simple and satisfying. With a flourish of salt and pepper, I lovingly stuffed each chicken piece, ensuring they were snug with cheese and pepperoni, just like the best calzones from my favorite pizzeria. The key was in the flour-egg-breadcrumb assembly line, keeping the filling securely tucked inside.
After crisping up the coating in the skillet, I let the pieces finish baking to perfection in my chatty old oven. A sprinkle of chives over the top for a fresh note, and I was left with a dish that warmed the soul as much as any comforting classic. Each bite was a reminder that creating beauty in small spaces with limited tools can be a culinary adventure in itself.
Ingredients
- 2 chicken breasts boneless and skinless
- 2 ounces mozzarella cheese sliced
- 16 slices pepperoni pizza topping-sized
- salt to taste
- black pepper to taste
- 1/3 cup vegetable oil
- 1/2 cup all-purpose flour
- 1 large egg
- 1/2 cup breadcrumbs
- fresh chives optional, to taste, chopped, for garnish
Directions
- Slice each of the chicken breasts diagonally, creating two diamond-like shaped pieces from each.
- Using a small, sharp knife, cut a pocket into the side of each of the chicken breast pieces. Make sure not to cut all the way through the meat, but just enough so the filling will stay inside.
- Stuff each of the chicken breast pieces with 1/2 ounce of the mozzarella cheese and 4 slices of the pepperoni.
- Lightly season each of the stuffed chicken pieces with the salt and the black pepper. Set the stuffed chicken pieces aside.
- Preheat the oven to 350 degrees F.
- Line a baking sheet with foil.
- In a large skillet over medium-high heat, add the vegetable oil.
- In a shallow dish, add the flour.
- In a second shallow dish, add the egg and beat it well.
- In a third shallow dish, add the breadcrumbs.
- Working 1 at a time, coat each of the stuffed chicken pieces in the flour, then in the beaten egg, and then in the breadcrumbs. Make sure to keep the pocket containing the filling closed while you coat the chicken.
- Add the coated stuffed chicken pieces to the hot oil and cook, flipping the chicken pieces once, until they are golden-brown and crisp on each side, about 2-3 minutes per side. The chicken will not be cooked through.
- Transfer the browned chicken pieces to the prepared baking sheet.
- Bake the chicken pieces until they reach an internal temperature of 165 degrees F, about 20-25 minutes.
- Serve hot garnished with the chives.
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