1. Prepare the Chicken
Place the chicken breasts on a chopping board. Carefully slice along the side of each breast to create a deep pocket—be sure not to cut all the way through.
2. Fill the Chicken
Slice the mozzarella into 6 even pieces. Working one chicken breast at a time, open the pocket and layer in:
1 tablespoon of tomato sauce
2 slices of mozzarella
3 slices of pepperoni
Close the pocket by folding the top flap over the filling. Repeat with the remaining chicken breasts.
3. Coat with Flavoured Oil
In a shallow bowl, mix the paprika and olive oil to create a spiced marinade. Brush or rub this mixture all over the stuffed chicken breasts.
To Cook Now
Preheat your oven to 200°C (fan 180°C, gas mark 6). Line a baking tray with parchment paper and place the stuffed chicken on top. Bake for 30 - 35 minutes, or until the chicken is cooked through and the filling is bubbling.
Serving suggestion: Enjoy with crispy potato wedges and a fresh green salad.
To Freeze
Place the stuffed (but uncooked) chicken breasts in a large, labeled freezer-safe bag. Lay them flat and freeze.
To Cook from Frozen
Remove from the freezer and let the chicken defrost completely in the fridge. Once fully thawed, cook according to the instructions in the “To Cook Now” section.
