GRE 2015 #2 - Pepperoni Stuffed Chicken Breasts

[baronessekat]

From: http://www.bettycrocker.com/recipes/pepperoni-stuffed-chicken-breasts/1d7a9f00-3d68-45d2-9ac1-ade2843bbc08?nicam2=Email&nichn2=Core&niseg2=BCD&nicreatID2=BCD_01_21_2015&utm_source=Email_newsletter&utm_medium=email&utm_campaign=BCD_01_21_2015

Another one that came to my email and I thought it sounded interesting.

Ingredients

4 boneless skinless chicken breasts (1 lb)
12 slices turkey pepperoni
1/2 cup shredded part-skim mozzarella cheese (2 oz) Cooking spray
1/4 cup Progresso™ Italian style panko crispy bread crumbs

Directions

1. Heat oven to 375°F. Line cookie sheet with foil. Place chicken breasts flat on cutting surface. With knife parallel to cutting surface, cut lengthwise slit in each chicken breast, forming a pocket, keeping other 3 sides intact. Stuff each chicken breast with pepperoni and mozzarella cheese, pressing edges of each chicken breast to seal.

2. Place chicken breasts on cookie sheet. Spray tops of chicken with cooking spray. Sprinkle bread crumbs evenly over chicken breasts. Spray with cooking spray.

3. Bake 20 to 25 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F).

Thoughts

All in all I liked it. I changed the Panko bread crumbs to regular as that I what I had. For the ease of putting the recipe into MyFitnessPal for calorie calculation I upped it to 1/3 cup from 1/4 cup. That was too much bread crumbs but other than that it was good.

According to MyFitnessPal, one service came out to 196 calories.

I served it with high fiber angel hair pasta and some tomato sauce. For a total of 471 calories for fairly filling meal.

When I make this again, I think I may add some sauce to inside the chicken, but otherwise, it will go as written into my rotation. It was quick and easy to make and filling.

Rating 4 out of 5