Recipe courtesy of
Melissa Gaman
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Melissa Gaman
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Pepperoni-and-Cheese Stuffed Chicken with Penne
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- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 510
- Total Fat
- 19 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 134 milligrams
- Sodium
- 637 milligrams
- Carbohydrates
- 34 grams
- Dietary Fiber
- 2 grams
- Sugar
- 2 grams
- Protein
- 49 grams
Every night can’t be pizza night, but these chicken breasts will still satisfy a slice craving while offering a leaner protein and a little less pepperoni and cheese.
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 510
- Total Fat
- 19 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 134 milligrams
- Sodium
- 637 milligrams
- Carbohydrates
- 34 grams
- Dietary Fiber
- 2 grams
- Sugar
- 2 grams
- Protein
- 49 grams
Ingredients
Directions
- Bring a large pot of salted water to a boil. Meanwhile, cut a 2 1/2-inch slit into the long side of each chicken breast, cutting about two-thirds of the way in. Mix the pepperoni, cheese and a pinch of oregano in a bowl. Evenly stuff the cheese mixture into the chicken pockets. Season with salt, pepper and the oregano.
- Heat the olive oil in a large nonstick skillet over medium heat. Add the chicken, rounded side down; cook until browned, about 5 minutes. Flip and cook until browned on the other side, 3 to 4 more minutes. Add 1/4 cup water to the pan, cover and cook until just cooked through, 3 to 5 minutes. Uncover and set aside.
- Meanwhile, add the pasta to the boiling water and cook as the label directs for al dente, adding the peas in the last 2 minutes. Reserve 1/2 cup cooking water, then drain the pasta and peas and return to the pot over medium-low heat. Add the butter and 1/4 cup of the reserved cooking water. Cook, stirring, until creamy, 2 to 3 minutes. Remove from the heat, stir in the Parmesan and season with salt. Divide the pasta and peas among plates. Add a chicken breast to each plate and top with the chicken pan juices.
