Italian food is always a safe bet. You know you are in for something tasty and rich. Just picture a juicy, thin chicken breast, marinara sauce, pepperoni, mozzarella cheese and bread crumbs together. Just the thought itself is appetizing. There are different ways to make Italian chicken breasts and this one is one of the many yummy recipes.
Boneless, skinless chicken breasts - 4
Mozzarella cheese (sliced or grated) - 8 oz
Pepperoni (sliced) - 4 oz
Egg -- 2
Milk - 1 cup
Italian breadcrumbs - 8 oz
Salt - 1 teas
Pepper - 1 teas
Onion powder - 2 teas
Garlic powder - ½ teas
Wash the chicken thoroughly and dry it.
Place each piece on a separate plastic sheet around 3 times larger than the breast.
Put chicken on one side of the plastic, wrap the plastic around.
Pound the chicken so that it is around ⅓ inches thick.
Take the top layer of plastic off the chicken but let the chicken remain on the wrap.
Do this for all the breasts.
Take a small mixing bowl and add onion powder, salt and garlic powder.
The breasts should be sprinkled with this seasoning generously.
Top the breast with pepperoni and sliced cheese.
Fold the breasts again in the plastic.
Make sure that the there is no gap from where the cheese or pepperoni comes out.
Put these wrapped chicken breasts in the freezer for half an hour or the fridge for one hour.
Keep a check on them so that they don’t get frozen.
Take a mixing bowl and whisk the milk and eggs together.
In another plate, place the breadcrumbs.
Take the chicken out of the fridge, and unwrap each piece one by one.
Dip it first in the egg wash and then in the bread crumbs.
The pieces should be completely coated, place it on foil.
Repeat the process once again and put back on the foil.
Do these steps cautiously so that they don’t fall apart.
Put the chicken on a prepared baking sheet in a preheated oven.
Bake it for 20 minutes at 375 degrees.
Change the sides of the chicken and bake it for 20 minutes more.