Pizza stuffed chicken
We love pizza! (OK. who doesn't?) However, I'm trying to cut out "bad" carbs and one of the ways people still enjoy pizza without refined carbs is a "meat crust". But I think this is neater. it's essentially a pizza pocket except much healthier and more delicious.
Pizza stuffed chicken
We love pizza! (OK. who doesn't?) However, I'm trying to cut out "bad" carbs and one of the ways people still enjoy pizza without refined carbs is a "meat crust". But I think this is neater. it's essentially a pizza pocket except much healthier and more delicious.
Cooking Instructions
- 1
Preheat oven to 350°F Fahrenheit
- 2
chop pepperoni into small pieces. If you use a stick pepperoni dice it into small cubes.
- 3
Microwave the cut pepperoni for 1 minute. discard grease. This is critical, if you don't do this you'll have a greasy mess as a final result. This step also shaves 25 to 30 grams of fat from the total recipe!
- 4
While the microwaved pepperoni is cooling, cut pockets into the chicken breast with a sharp knife taking care not to cut through the chicken. make your opening as small as possible. It may be easier to hold the knife steady and guide the chicken around the knife. The thickest part of the breast (the tender) should be easy to make a pocket in but once you move to the thinner section it becomes difficult to not cut through.
- 5
Stuff chicken with about 2 tablespoons of pizza sauce. Add a spoonful of pepperoni into the pocket and finally a small handful of shredded cheese. Don't pack it in very tightly or you'll have sauce leak out but you want the chicken to look "stuffed"
- 6
Pinch the incision closed and fasten the opening with a toothpick. Alternatively you can tie the chicken with kitchen twine to seal the hole but I find the toothpick method works the best.
- 7
Place stuffed chicken in a casserole or other baking dish and top with remaining pepperoni and sauce. Bake for 30 minutes, or until juices are clear
- 8
Top the chicken with remainder of shredded cheese and Italian herbs and broil until cheese is golden and bubbley.
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