Pizza Stuffed Chicken

Pro tips

• Pound chicken breasts to even ½-inch thickness before slicing to ensure uniform cooking and easier stuffing.
• Don't overstuff — use about 2 tablespoons filling per breast to prevent leakage during baking.
• Toast the Parmesan crust under the broiler for the final 1–2 minutes if you prefer extra crispness and color.
• Let cooked chicken rest 5 minutes before serving so juices redistribute and filling stays contained.

Substitutions

• Marinara sauce → Sun-dried tomato paste or pizza sauce (use 3 tbsp total)
• Pesto → Fresh basil mixed with olive oil and garlic (1–2 tbsp)
• Pepperoni → Prosciutto, Italian sausage, or omit for vegetarian version

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered in a 350°F oven for 10–12 minutes until warmed through.

How do I prevent the chicken from drying out when stuffed?

Pound the breasts to even thickness before slicing, don't overstuff, and cook to an internal temperature of 165°F. Don't exceed this temperature as it will cause dryness.

Can I prepare this ahead of time?

Yes, stuff the chicken up to 4 hours ahead and refrigerate covered. Cook from chilled, adding 2–3 minutes to the baking time.

What's the best way to slice the chicken for stuffing?

Place the breast flat on a cutting board and carefully slice horizontally into the thickest part, creating a pocket. Don't cut all the way through.

Can I use different cheeses?

Yes, provolone, fontina, or a blend work well. Avoid soft cheeses like ricotta that won't hold structure when baked.

How do I know when the chicken is fully cooked?

Use an instant-read thermometer inserted into the thickest part (avoiding the filling) and confirm 165°F internal temperature.