PIZZA-STUFFED CHICKEN BREAST

A Low-Carb Pizza Fix in Protein-Packed Package

KEY INFO:

Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
Servings: 4
Difficulty: Moderate
Dietary: Low-carb, Keto-friendly (with appropriate sauce)
Cost: $15-20

EQUIPMENT NEEDED:

Sharp knife
Baking dish or sheet
Meat thermometer
Toothpicks
Alternative: Air fryer can replace oven

INGREDIENTS:

4 large chicken breasts (about 6-8 oz each)
1 cup marinara sauce (sugar-free for keto)
1½ cups shredded mozzarella (170g)
24 pepperoni slices
⅓ cup grated parmesan (30g)

Seasoning Mix:

1 tbsp Italian seasoning
1 tsp garlic powder
1 tsp salt
½ tsp black pepper

METHOD:

Preheat oven to 400°F (200°C)
Butterfly each chicken breast by cutting horizontally, leaving one edge intact
Mix all seasonings in a small bowl
Season both inside and outside of chicken with mixture
Layer each breast with:
- 2 tbsp marinara sauce
- ¼ cup mozzarella
- 6 pepperoni slices
Close chicken breasts and secure with toothpicks
Place in baking dish
Top each with:
- Remaining marinara
- Remaining mozzarella
- Parmesan cheese
Bake for 25-30 minutes until internal temperature reaches 165°F

CRUCIAL TIPS:

Don’t overstuff – chicken will tear
Pat chicken dry before seasoning
Let rest 5 minutes before serving
Look for clear running juices

STORAGE:

Refrigerate up to 3 days
Freeze up to 2 months
Reheat in oven at 350°F for best results

VARIATIONS:

Swap pepperoni for Italian sausage
Use pesto instead of marinara
Add spinach and ricotta
Try different cheeses like provolone

Common Mistakes:

Cutting completely through chicken
Skipping the resting period
Not checking internal temperature
Overcooking until dry

The beauty of this recipe is its versatility – feel free to customize with your favorite pizza toppings while keeping the basic method the same.