Brenda's Pepperoni Chicken Rollups Recipe - Allrecipes.com
Brenda's Pepperoni Chicken Rollups Recipe
  • READY IN 45 mins

Brenda's Pepperoni Chicken Rollups

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings

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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 30 mins
  • READY IN 45 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 03, 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.

 
Most Helpful Critical Review
Dec 03, 2003

I browned the chicken rolls in olive oil. I left out the part in step 4 with the pepperoni oil to cut out some fat.I also simmered the rolls on top of the stove for 30 minutes.

 
Jul 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.

 
Dec 03, 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.

 
Dec 03, 2003

My husband and I really enjoy this chicken recipe, I substitute pizza sauce for the spaghetti sauce and it comes out with a different flavor that we both enjoy. This is quick and easy and so good!

 
Dec 29, 2010

Super easy to make & the whole family LOVES it! I use pizza sauce in place of the spaghetti sauce & have used provolone in place of the mozz slices, but still top w/shredded mozz when it comes out of the oven. Sooooo delish!!

 
Dec 03, 2003

I actually loved the taste of the chicken browned in pepperoni oil, and thought it was a neat idea. It is good for low-carb diets. The only thing I'd do differently is to saute ALL of the pepperoni, before assembling the chicken rollups - the crispy pepperoni tastes much better to me and my family.

 
Aug 27, 2003

This was excellent. It was definitely worth the time. I used regular ground sausage and added mushrooms to the sauce. I didn't use the full 28 oz. of spaghetti sauce. Great recipe!

 

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Nutrition

  • Calories
  • 700 kcal
  • 35%
  • Carbohydrates
  • 28.2 g
  • 9%
  • Cholesterol
  • 158 mg
  • 53%
  • Fat
  • 41.6 g
  • 64%
  • Fiber
  • 5.3 g
  • 21%
  • Protein
  • 49.8 g
  • 100%
  • Sodium
  • 2126 mg
  • 85%

* Percent Daily Values are based on a 2,000 calorie diet.

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