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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
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
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