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Pepperoni Chicken


  • 4 large (6 to 8 ounce) boneless, skinless chicken breasts
  • 4 ounces pepperoni, sliced
  • 3/4 cup provolone cheese, grated
  • 3/4 cup mozzarella, grated
  • 2 cups Italian seasoned breadcrumbs
  • 1 1/2 cups marinara or your favorite tomato sauce for pasta
  • 1/4 cup grated Parmesan cheese
  • Spray oil


  1. Place each chicken breast between plastic wrap and lightly beat with a meat mallet until fairly thin.
  2. Mix the provolone and mozzarella.
  3. Place a breast (smooth side down) on a cutting board.
  4. Place 1/4 of the pepperoni on the chicken in a thin layer.
  5. Place 1/4 of the cheese mix in the center of the chicken.
  6. Bring the sides in slightly and roll up (like an egg roll).
  7. Spray a medium casserole dish with the oil.
  8. Roll the chicken in the breadcrumbs and place in the dish, seam side down.
  9. Spray the chicken with a little oil.
  10. Bake at 375 degrees F for about 25 minutes or until lightly brown.
  11. Top with warm sauce and garnish with Parmesan.
  12. Serve warm.

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