Chicken Stuffed with Pepperoni & Cheese
Why I Love This Recipe
This is a recipe one of my older brothers made for me one time when I went for a visit!! We had so much fun making it together. See, in my family, my two older brothers and I were taught to cook from a very, very young age. When my younger brother came along, he, too joined in the fun. Dad was the teacher. My mom isn't much of a cook and doesn't particularly like to cook. She has always been amazed that all 4 of her kids have a deep love for cooking!! Whenever we get together, you'll find ALL of us working together to put a meal on the table!!
This recipe always takes me back to that weekend with my brother!! Not only does this taste heavenly, but it makes a beautiful presentation when serving guests!
Ingredients You'll Need
5 Tb. unsalted butter
1 c. chopped broccoli florets
1/2 c. chopped pepperoni
2 tsp. minced shallots
1 2/3 c. grated Fontina cheese
6 skinless, boneless chicken breast halves
2 eggs, beaten
1 1/2 c. whipping cream or half-and-half
1 1/2 Tb. chopped shallots
1/2 c. crumbled Gorgonzola cheese
1/2 c. freshly grated Parmesan cheese
Heat oven to 350 degrees. Melt 2 Tb. butter in heavy skillet over med. heat. Add broccoli & sauté until crisp-tender (4 minutes). Add pepperoni, shallots & sauté 1 minute. Transfer mixture to bowl; add Fontina; season with salt & pepper; cool.
Pound chicken breasts with mallet or rolling pin, between sheets of waxed paper to thickness of 1/4". Place 1/2 c. filling in center of each chicken breast. Fold short ends over filling. Fold long sides over, covering filling completely. (Can be prepared 6 rs. ahead, cover & refrigerate.)
Dip chicken roll in beaten eggs & then roll in breadcrumbs. Melt 3 Tb. butter in heavy skillet over high heat. Add chicken seam side down & cook until golden, turning once about 3 minutes. Arrange chicken seam side down on baking sheet. Bake until cooked through, about 10 minutes.
Sauce: Bring cream & shallots to simmer in heavy saucepan. Add Gorgonzola & stir until melted. Add Parmesan & cook until thickened to sauce consistency, stirring occasionally, about 7 minutes. Season with salt & pepper. Spoon sauce onto plates; cut chicken into slices & fan atop sauce
Questions, Comments & Reviews
'CHEF' the Film Cookbook: Recipes from El JefeBy CHEF the Film
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