Pepperoni and Cheese Stuffed Chicken Breast

Preheat your oven to 375°F (190°C).

Carefully cut a slit into the side of each chicken breast to create a pocket. Season the inside and outside with salt and pepper.

Stuff each chicken breast pocket with deli pepperoni, cream cheese, sliced pepperoncini, and shredded white cheddar cheese.

Set up a breading station. In one shallow bowl, whisk the eggs. In another, place the breadcrumbs.

Carefully close the stuffed chicken breasts, then dip each one first into the egg wash, allowing excess to drip off, and then press firmly into the breadcrumbs to coat all sides.

Heat olive oil and butter in a large, oven-safe skillet over medium-high heat.

Place the breaded chicken in the hot skillet and cook for about 5 minutes per side, until golden brown.

Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through.

While the chicken bakes, toss the arugula, chopped tomatoes, and shaved Parmesan in a bowl to make a simple salad.

Remove the chicken from the oven and serve immediately, topped with the fresh arugula salad.