Wednesday, June 27, 2012

Pepperoni Stuffed Chicken


6 Boneless Skinless chicken breast.

2 Eggs
1 cup Flour
1 box Panko Italian flavored bread crumbs
6 slices of provolone or Cheddar Cheese 
1 package of pepperoni or ham
Vegetable Oil


Preheat oven to 350

Rinse and drain the chicken, then beat with mallet.
Place 6-7 slices of pepperoni and 1 slice of provolone on the chicken.  Then Fold the chicken over and we use a toothpick to hold together.
Set up 3 pie dishes or bowls in a row.  One with flour seasoned with salt and pepper, the next having two beaten eggs and the third with the panko bread crumbs. 
Dip the chicken in the seasoned flour, shaking off the excess flour,  then dip in the egg, and finally dip in the panko bread crumbs.
Heat oil then place chicken in oil and continue to fast fry until golden brown.  Once golden brown flip over so both sides are nice and golden brown.
Then place on a racked pan.  Cook for about 20 minutes or until cooked thoroughly.
You can eat as is or you can top with your favorite spaghetti sauce.  

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