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Pepperoni and Mozzarella Stuffed Chicken Breast

Stuffed chicken breasts make a great meal. This Italian version is great paired with pasta.
Prep Time 15 mins
Cook Time 34 mins
Total Time 49 mins
Servings 4


  • 4 boneless skinless chicken breasts
  • 4 slices of mozzarella cheese I used thick ones
  • Pepperoni uncured (I used 8 pepperoni for each chicken breast)
  • 1/4 cup butter melted
  • 1/2 cup cashew or almond meal
  • 1/4 cup Parmesan cheese
  • 1/2 tsp unrefined sea salt
  • 1/2 tsp basil
  • 1/2 tsp oregano


  • Preheat oven to 350 degrees F.
  • Spray a baking dish with olive oil spray.
  • In a shallow dish combine cashew or almond meal, Parmesan cheese and seasonings.
  • Pound the chicken breasts until they are about ΒΌ thick. (It's best if you place the chicken breasts between 2 sheets of parchment paper or plastic wrap so that the chicken doesn't splatter)
  • Place 1 piece of mozzarella cheese and 8 pieces of pepperoni in the center of each pounded out chicken breast.
  • Roll up each chicken breast. You can secure the rolls with a toothpick if needed.
  • Brush melted butter on each rolled chicken breast.
  • Dip each chicken roll in the cashew meal mixture until it's well coated.
  • Place the chicken rolls into the baking dish.
  • Bake at 350 for 45 minutes (should be at least 165 degrees F)