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Pepperoni Stuffed Chicken Breasts

prep time: 10 minutes

total time: 50-60 minutes

Makes: 4 servings

Discover a whole new level of comfort food when tender boneless chicken breasts are stuffed with thick savory slices of Margherita® pepperoni, freshly chopped basil and rich Parmesan cheese.


  • 4 (6 ounce) boneless, skinless chicken breast halves
  • ½ cup finely diced thickly sliced deli Margherita® Sandwich or Stick Pepperoni (2 ounces)*
  • ¼ cup julienned or chopped fresh basil leaves
  • ¼ cup shredded or finely diced Romano or Parmesan cheese
  • 2 tablespoons Dijon mustard
  • ½ cup fresh sourdough or Italian breadcrumbs
  • 2 teaspoons olive oil or melted butter
*Packaged Margherita® Sliced Pepperoni may be substituted.


  1. Heat oven to 375°F. Meanwhile, use a sharp knife to cut a slit in the side of each chicken breast forming a pocket (or have the meat retailer do this for you).
  2. Combine pepperoni, basil and cheese; stuff into pockets. Pinch edges together to close.
  3. Place chicken on a rimmed baking sheet. Spread mustard over chicken. Toss together breadcrumbs and oil; sprinkle over chicken.
  4. Bake 25 minutes or until chicken is cooked through.
For an optional dipping sauce to serve alongside the chicken breasts combine 2 tablespoons Dijon mustard with 1 tablespoon dry sherry.