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Brenda's Pepperoni Chicken Rollups

Brenda's Pepperoni Chicken Rollups

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Brenda Espinoza

Brenda Espinoza

I looked for a chicken pepperoni recipe for years, and when I finally found one I didn't really much care for it - so I made up my own. It got rave reviews from my hubby and kids! Serve over your favorite pasta.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 700 kcal
  • 35%
  • Fat:
  • 41.6 g
  • 64%
  • Carbs:
  • 28.2g
  • 9%
  • Protein:
  • 49.8 g
  • 100%
  • Cholesterol:
  • 158 mg
  • 53%
  • Sodium:
  • 2126 mg
  • 85%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Pound chicken breasts flat with a meat mallet. Season to taste with garlic powder, salt, pepper and Italian style seasoning.
  3. Place 4 to 5 slices pepperoni on each breast and top each with a slice of cheese. Roll up breasts and fasten with toothpicks.
  4. Fry the pepperoni in a medium skillet until it has released most of its oil. Remove pepperoni from skillet and set aside. Brown chicken rolls in pepperoni oil about 5 to 10 minutes each side. Place chicken in a baking dish. Combine spaghetti sauce and sliced pepperoni and pour over chicken.
  5. Bake in the preheated oven for 30 to 40 minutes.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

SUE CASE
71

SUE CASE

12/3/2003

Yummy! I don't understand people who think this recipe was not easy. Few enough ingredients to make it simple, but enough to make it tasty. Instead of a toothpick to hold the chicken breasts together, I use pieces of raw spagetti. It does the job just as well, and disappears during baking so you don't have to find the tootpick before serving.

LOVE2COOK2
37

LOVE2COOK2

7/28/2004

We really liked these, especially the kids. I don't like pounding and rolling chicken, so I butterflied them and put the fillings inside, secured with toothpick and browned for considerably longer, and adjusted the cook time a little as they were thicker this way, same concept, filling wrapped with chicken just without the work. Anyway, thanks for sharing, my kids are already asking when I'm making it again.

CINDELIER
28

CINDELIER

12/3/2003

While I loved this recipe, my husband and I blanched at the sodium and calories for one dish. We substituted turkey pepperoni for the "real" stuff and low-fat cheese as well as finding a low-sodium spagetti sauce. We have also made our own using a recipe from Cooking Light.

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