I looked for a chicken pepperoni recipe for years, and when I finally found one I didn't really much care for it - so I made up my own. It got rave reviews from my hubby and kids! Serve over your favorite pasta.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Pound chicken breasts flat with a meat mallet. Season to taste with garlic powder, salt, pepper and Italian style seasoning.

  • Place 4 to 5 slices pepperoni on each breast and top each with a slice of cheese. Roll up breasts and fasten with toothpicks.

  • Fry the pepperoni in a medium skillet until it has released most of its oil. Remove pepperoni from skillet and set aside. Brown chicken rolls in pepperoni oil about 5 to 10 minutes each side. Place chicken in a baking dish. Combine spaghetti sauce and sliced pepperoni and pour over chicken.

  • Bake in the preheated oven for 30 to 40 minutes.

Nutrition Facts

700 calories; 41.6 g total fat; 158 mg cholesterol; 2126 mg sodium. 28.2 g carbohydrates; 49.8 g protein; Full Nutrition

Reviews (90)

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129 Ratings
  • 5 star values: 68
  • 4 star values: 43
  • 3 star values: 13
  • 2 star values: 5
  • 1 star values: 0
Rating: 5 stars
12/03/2003
Yummy! I don't understand people who think this recipe was not easy. Few enough ingredients to make it simple but enough to make it tasty. Instead of a toothpick to hold the chicken breasts together I use pieces of raw spagetti. It does the job just as well and disappears during baking so you don't have to find the tootpick before serving. Read More
(84)
Rating: 5 stars
07/29/2004
We really liked these especially the kids. I don't like pounding and rolling chicken so I butterflied them and put the fillings inside secured with toothpick and browned for considerably longer and adjusted the cook time a little as they were thicker this way same concept filling wrapped with chicken just without the work. Anyway thanks for sharing my kids are already asking when I'm making it again. Read More
(41)
Rating: 5 stars
12/03/2003
While I loved this recipe my husband and I blanched at the sodium and calories for one dish. We substituted turkey pepperoni for the "real" stuff and low-fat cheese as well as finding a low-sodium spagetti sauce. We have also made our own using a recipe from Cooking Light. Read More
(28)
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Rating: 4 stars
12/03/2003
I actually loved the taste of the chicken browned in pepperoni oil and thought it was a neat idea. It is good for low-carb diets. The only thing I'd do differently is to saute ALL of the pepperoni before assembling the chicken rollups - the crispy pepperoni tastes much better to me and my family. Read More
(15)
Rating: 4 stars
12/03/2003
My husband and I really enjoy this chicken recipe I substitute pizza sauce for the spaghetti sauce and it comes out with a different flavor that we both enjoy. This is quick and easy and so good! Read More
(14)
Rating: 5 stars
12/29/2010
Super easy to make & the whole family LOVES it! I use pizza sauce in place of the spaghetti sauce & have used provolone in place of the mozz slices but still top w/shredded mozz when it comes out of the oven. Sooooo delish!! Read More
(13)
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Rating: 3 stars
12/03/2003
I browned the chicken rolls in olive oil. I left out the part in step 4 with the pepperoni oil to cut out some fat.I also simmered the rolls on top of the stove for 30 minutes. Read More
(12)
Rating: 5 stars
01/24/2006
My whole family (3 19 32 36 yr olds) loved this. It was a little bit of work with the whole pounding chicken thing. I was thinking about buying thin sliced chicken breasts the next time I make this to save time. But the dish was worth the time! Read More
(9)
Rating: 4 stars
12/03/2003
Delicious! A little greasy (from the pepperoni) but a very good meal. Another recipe my fiancee brags about! Read More
(9)