• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • RECIPES
    • Appetizers
    • Soups & Salads
    • Breakfast
    • Main Course
    • Instant Pot
    • Sous Vide
    • Side Dishes
    • Baking & Pastry
    • Dessert
  • COLLECTIONS
  • VIDEOS
  • ABOUT US
  • NEWSLETTER
Butter N Thyme
menu icon
go to homepage
  • RECIPES
    • Appetizers
    • Soups & Salads
    • Breakfast
    • Main Course
    • Instant Pot
    • Sous Vide
    • Side Dishes
    • Baking & Pastry
    • Dessert
  • COLLECTIONS
  • VIDEOS
  • ABOUT US
  • NEWSLETTER
subscribe
search icon
Homepage link
  • RECIPES
    • Appetizers
    • Soups & Salads
    • Breakfast
    • Main Course
    • Instant Pot
    • Sous Vide
    • Side Dishes
    • Baking & Pastry
    • Dessert
  • COLLECTIONS
  • VIDEOS
  • ABOUT US
  • NEWSLETTER
×

Stuffed Pepperoni Chicken Parmesan

Published: May 21, 2019 · Modified: Jan 2, 2023 by Steven Pennington · This post may contain affiliate links.

Share On Your Social Media

  • Facebook
  • Twitter
  • LinkedIn
  • Email

Stuffed pepperoni chicken parmesan is sure to be a hit at any gathering! Plus, it's easy enough that even busy weeknights can accommodate making this tasty dish for your family; follow the above instructions, and you'll have dinner ready in no time!

Stuffed pepperoni chicken parmesan
Jump to Recipe Jump to Video
Print Recipe Share by Email

Stuffed Pepperoni Chicken Parmesan

Chicken Parmesan kicked up a notch for sure. Just look at those quality ingredients. If you haven’t heard of a Roja sauce before you're in for a treat. It’s a south American tomato salsa made by roasting the ingredients until they begin to char. I like using a cast-iron skillet to roast the vegetables in a hot oven.

The char adds a great depth of flavor that really makes this sauce so special. This sauce/salsa is so good you could put it on a ton of different recipes. I like pairing it with any egg dish. For me, usually, I add it to scrambled eggs. People will not believe it until you try it for yourselves. #sogood

Ok, we have pepperoni, which we all love. In addition, a pan-fried stuffed chicken breast with a crunch exterior of Italian bread crumbs and panko to give the recipe a great texture. And the fantastic Roja sauce and the special ingredient that tipped the scale over to amazing-town, Gouda cheese.

 

Gouda (English: /ˈɡaʊdə/ (About this soundlisten), Dutch pronunciation:  (About this soundlisten); Dutch: Goudse kaas, “cheese from Gouda“) is a mild, yellow cheese, originating from the Netherlands, made from cow’s milk. It is one of the most popular cheeses worldwide. The name is used today as a general term for numerous similar kinds of cheese produced in the traditional Dutch manner.

Roja Sauce Recipe

The key to a great tomato sauce is the tomatoes. You’ll see plenty of tomato sauce recipes calling for Roma tomatoes which is an interesting tomato.

In the United States, San Marzano tomatoes are the genetic base for another popular paste tomato, the Roma tomato. The Roma is a cross between a San Marzano and two other varieties (one of which was also a San Marzano hybrid) and was introduced by the USDA's Agricultural Research Service in 1955

I selected vine-ripen tomatoes. Which are noted for their juiciness, good sugar level, nice acidity, and lack of mealiness. (large tomatoes in the photo)

The second tomato selected is noted as one the best tomatoes in the world and is priced well these days. San Marzano (small tomatoes in photo)

Campari tomatoes and san marzano tomatoes for the roja sauce

Watch Our How-To Video Below

Stuffed pepperoni chicken parmesan with roasted roja sauce youtube 1

The tomatoes for stuffed pepperoni chicken parmesan with roasted roja sauce

How To Make Homemade Roja Sauce

How to make homemade roja sauceThe key is sourcing the very best tomatoes you can find. Shop places like your local farmers market, Central Market, to Whole Foods.

 

Our Ingredients for Roasted Roja Sauce

Vine Ripened Tomatoes

Roja sauce vine ripen tomatoes the key is sourcing the very best tomatoes you can find. Shop places like your local farmers market, to central market, to whole foods.

The Very Special, World #1 Tomatoes: San Marzano Tomato

San Marzano tomatoes are thinner and more pointed.

The flesh is much thicker with fewer seeds, and the taste is stronger, sweeter and less acidic.

The very special, world #1 tomatoes: san marzano tomatosan marzano tomatoes are thinner and more pointed. The flesh is much thicker with fewer seeds, and the taste is stronger, sweeter and less acidic. [1]Guajillo Chiles is the ingredient in my opinion that set this south American sauce off. Bring a nice smokey note to the sauce.

 

(chile guajillo in Spanish, meaning big pod) is the dried form of mirasol chili, a landrace variety of chile pepper of the species Capsicum annuum, and is the second-most commonly used dried chili in Mexican cuisine. after poblanos (ancho).[1]

Guajillo chiles is the ingredient in my opinion that set this south american sauce off. Bring a nice smokey note to the sauce.  (chile guajillo in spanish, meaning big pod) is the dried form of mirasol chili, a landrace variety of chile pepper of the species capsicum annuum, and is the second-most commonly used dried chili in mexican cuisine. After poblanos (ancho). [1]The Fresno Chiles of some fresh spice to the Roja sauce, but not in the way of overpowering heat/hotness.

It should not be confused with the Fresno Bell pepper. It is often confused with the jalapeño pepper but has thinner walls, often has milder heat, and takes less time to mature.

It is however a New Mexico chile, which is genetically distinct from the jalapeño and it grows point up, rather than point down as with the jalapeño. The fruit starts out bright green changing to orange and red as fully matured.

Fresno chiles for the roja sauce. It should not be confused with the fresno bell pepper. [1] it is often confused with the jalapeño pepper but has thinner walls, often has milder heat, and takes less time to mature. It is however a new mexico chile, which is genetically distinct from the jalapeño and it grows point up, rather than point down as with the jalapeño. [1][2] the fruit starts out bright green changing to orange and red as fully matured.Additional ingredients for Roja sauce:

 

  • Garlic
  • Corn (Optional – helps lower the heat/spiciness )
  • Large pinch of Salt
  • Vidalia Onion

Preparing the ingredients for Roja Sauce

  1. Remove the rib and seeds from the peppers/chilies. (you could leave the seeds and rib on if you like very hot sauces).
  2. Next, remove the garlic cloves, but leave the peels on to help the garlic not burn.
  3. Cut up the Vidalia onion, removing the outer onion paper.
  4. The tomatoes, add them to the pan.
  5. I like using a cast-iron skillet.

Roast the Peppers & Onion & Garlic for a minimum of 30 minutes. I suggest longer, closer to 40-45 minutes, to get a nice roast on them. Be sure to keep an eye on them in the oven. Just check on them after 25 minutes. Cook them in a preheated oven at 375 degrees.

Once out of the oven, take the Guajillo Chiles, place them into a large glass of water, and microwave them for 3 to 4 minutes. Be careful once you remove it from the microwave, it will be super hot and burn your hands.

Next, add all the ingredients at once into a blender and puree. Once combined, TSA, ( Taste – Season & Adjust ) Might need a little salt.

Recipe Re-miX: Other uses for Roja Sauce

  1. Great with Eggs of any kind – Very classic Mexican recipe – Huevos Ranchero

  2. Steak

  3. Taco sauce

  4. Add a little bit of chunky onion, and cubed/diced tomato, and you have a nice salsa for a party.

  5. Replacement tomato sauce for any recipe, really, an idea like Chicken Parmesan

  6. The sky is the limit

Preparing & Cooking The Pepperoni Chicken Parmesan

Preparing the stuffed pepperoni chicken parmesan with roja sauce

Butterfly the Chicken. Using chicken breast, make a cut down the middle making sure you do not cut all what way through the chicken. Open the chicken breast like a book to fill it with pepperoni.

Butterflying a chicken breast. Cuttting down the length of the chicken breast without cutting all the way through

The image below is the chicken breast that has been butterflied

Image below is the chicken breast that has been butterflied 

Place chicken between plastic wrap and pound out the chicken making it thinner. Try not to over pound the chicken. One additional advantage to doing this is the process tenderizes the chicken plus giving us more surface area to fill the chicken breast.

Place chicken between plastic wrap and pound out the chicken making is thinner

Salt the butterflied chicken breast before adding the pepperoni

Salt the butterflied chicken breast before adding the pepperoni

Add the pepperoni by shingling them over one another

Add the pepperoni by shingling them over one another

Roll up the chicken breast like a cigar and place toothpicks to make sure the pepperoni chicken breast stays together.

Roll up the chicken breast like a cigar and place toothpicks to make sure the pepperoni chicken breast stays together.

Add butter to a pan and melt, then add some olive oil to help the butter not burn. Do not use high heat, but rather medium to medium-high heat. You do not want the chicken to brown too quickly.

Next, dip the entire pepperoni chicken breast into 2 eggs that have been whipped together and cover it well.

Next dip the entire pepperoni chicken breast into 2 eggs that have been whipped together and cover it well.

Then add to the Italian breadcrumbs & Panko mix ( bowl right next to the egg wash )

Place the pepperoni chicken breast into the pan ( Seam side down ). This will help keep all the goodies inside the chicken breast.

Using a spoon, start to spoon the butter over the top of the pepperoni chicken breast. #basting

Using a spoon, start to spoon the butter over the top of the pepperoni chicken breast. #basting

Cook in the skillet for about 3 to 4 minutes. The idea is to cover the pepperoni chicken breast with butter until you have a good bit of golden brown and deliciousness going on. Then straight into a 375 oven until done. It takes about 8 to 10 minutes. The thickness of the chicken breast will determine cook times.

Plating

Remove the toothpicks from the pepperoni chicken breast. On the serving plate, add some of the Roja sauce in the middle.

Remove the toothpicks from the pepperoni chicken breast. One the serving plate, add some of the roja sauce in the middle.

Slice the pepperoni chicken breast in half, cutting it on an angle for presentation.

Slice the pepperoni chicken breast in half, cutting on an angle for presentation.

Add two pieces of cheese; I used Smoked Gouda Cheese.

Add two pieces of cheese, i used smoked gouda cheese

Place under the broiler in your oven for a few minutes to melt the cheese, then top with fresh-cut basil and enjoy!

Place under the broiler in your oven for a few minutes to melt the cheese, then top with fresh cut basil and enjoy!

Stuffed pepperoni chicken parmesan

Stuffed Pepperoni Chicken Parmesan

Steven Pennington
Fun take on Chicken Parmesan with a Mexican twist
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Main Course
Cuisine Mexican/American

Ingredients
  

Stuff Pepperoni Chicken Breast

  • Chicken Breast / Prepare as many as you like / Roja sauce goes a long way
  • Sliced Pepperoni / use as much as you fit into the chicken breast
  • Smoked Gouda Cheese / use what you like, just pick a cheese that melts nicely
  • Parmesan Cheese / goes on top of the Gouda cheese, adds presentation
  • Italian Breadcrumbs
  • Panko Breadcrumbs
  • Toothpicks / need to seal the pepperoni in the chicken breast

Roja Sauce

  • 11 small Vine Ripen Tomatoes
  • 20 small San Marzano Tomatoes
  • 1 Vidiala Onion / chopped in quarters
  • 1 Full Garlic / break all the clove off - keep shell/sleeve on
  • 2 Guajillo Chiles / de-seeded
  • 1 Fresno Chile / de-seeded
  • 1 pinch Salt

Instructions
 

Pepperoni Chicken Breast

  • Lay one chicken breast flat, using a chef or large knife cut down the seam of the chicken breast making sure not to cut all the way through.
  • Place the butterflied chicken breast on a large piece of plastic wrap and cover the chicken. Using a meat mallet, pound out the chicken breast increasing the size.
  • Remove the plastic wrap, add some salt.
  • Place the pepperoni in a shingle-like pattern over the chicken breast. Add as much as you fit. Using toothpicks, close/secure the chicken closed.
  • In a large bowl add 2 eggs and whip them together, in a second bowl add equal parts Italian breadcrumbs and panko breadcrumbs
  • Dip the pepperoni chicken breast into the egg first then the breadcrumbs. Making sure to cover well
  • In a skillet, add butter and melt, then add olive oil. Once melted add the chicken. Make sure the heat isn't too high or you're going to burn the breadcrumbs and butter. Medium to medium-high heat
  • Bast the chicken with a spoon. Pouring the hot butter on top of the chicken as it cooks.
  • Into a 375 oven after the chicken as a nice golden brown color from the basting - cooks for 8 to 10 minutes in the oven

Making the Roja Sauce

  • Clean the garlic, but leave the garlic clove covers on to help prevent burning while roasting in the oven.
  • Peel and slice the onions into quarters
  • Add all ingredient into a cast-iron skillet
  • Add a pinch of salt
  • Roast @ 375 for a minimum of 30 minutes. Longer is better to get more roasted and char flavor

Plating

  • Add the Roja sauce to the middle of a plate
  • Slice the pepperoni chicken breast in half, cut at an angle for presentation. Place one piece in the middle of the plate and place the second piece leaning up against the other piece to give the plate some height. Add a piece of cheese to each piece of chicken and top with grated Parmesan cheese.
  • Place under the broiler for a nice presentation and to melt the cheese.
    Top/finish with fresh basil.

Video

Keyword 24 Hour Sous Vide Tri-Tip, chicken parmesan, Stuffed Pepperoni Chicken Parmesan With Roasted Roja Sauce
Try This Recipe, You'll Love It. Pin it!Mention @ButterNThyme or tag #butternthyme!

More Recipes

  • Garbanzo beans
    Guide to Garbanzo Beans (Chickpeas): Recipes, Nutrition, and More
  • 12 ways to cook eggs
    Ways To Cook Eggs: 12 Methods🍳
  • Poblano pepper on white background
    Poblano Peppers🌶️ Uses, Facts, Recipes
  • Habaneros in a white cup on table
    Habanero Peppers🌶️ Uses, Facts, Recipes

Share On Your Social Media

  • Facebook
  • Twitter
  • LinkedIn
  • Email

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome To Butter N Thyme

Chef Steven Pennington

Hello, I'm Chef Pennington, creator of Butter N Thyme

I'm glad you found us

If you're a beginner or seeking to enhance your culinary skills with more advanced culinary techniques and recipes, we have everything your kitchen requires.

Our passionate chefs are on a mission to help anyone learn how to cook with confidence.

Weekly Updates

➡️ Weekly Update Email ➡️Weekend Entertaining Menu Ideas

Trending Posts

  • Red beans and rice with ham hocks
    Authentic Southern Red Beans and Rice with Ham Hocks
  • Adzuki beans
    Adzuki Beans | Use | Benefits | Nutrition
  • Types of beans
    Types of Beans 🫘 A-to-Z | Photos
  • Slice in half watermelon radish
    What Are Watermelon Radishes 🍉 Photos | Recipes
  • Types of pizzas
    30 Types of Pizza 🍕 A-to-Z | Photos
  • Anti inflammatory foods
    10 Anti Inflammatory Foods To Eat For Top Health
  • Chili de arbol
    Chile de Árbol 🌶️ What You Need To Know
  • Comprehensive guide to sumo oranges
    Sumo Oranges 🍊 Everything You Need to Know
youtube subscribe to our channel

How-To

  • Cantaloupe growing on the vine.
    How To Grow Cantaloupe 🌱 Step-by-Step
  • National croissant day
    National Croissant Day 🥐 How To Make
  • Southern fried oysters
    Southern Fried Oysters | Works Because It's Simple
  • How to cook with peppers
    How To Cook With Peppers | 6 Ways
  • Chipotle peppers spread out on wooden cutting board
    What Is Chipotle Pepper? (How To Make)
  • Hatch chile 2
    Hatch Chile | Seasons | Uses | Recipes
  • Ripening bananas
    How To Ripen Bananas
  • Best homemade beef stock in tall glass
    The Best Homemade Beef Stock Recipe | French Technique

Footer

Butter N Thyme youtube channel

  • Privacy Policy
  • Disclaimer
  • Accessibility

Newsletter

  • Sign Up! for emails and updates
Newsletter Signup

Home

Social

Recipes

About

Videos

Contact

↑ back to top

As an Amazon Associate, I earn from qualifying purchases.

Copyright © 2023 Butter N Thyme