Stuffed Chicken with Gratinated Pepperoni

Caperucita
Enjoy preparing this stuffed chicken with pepperoni and sliced Caperucita® Manchego Cheese, with a 100% cow's milk flavor, giving it a creamy texture and unique taste.It's ideal for children, but also for you thanks to the perfect combination of ingredients.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 2 tablespoons olive oil, for the sauce
  • 3 cloves garlic, finely chopped, for the sauce
  • 4 cups tomato, in medium cubes, for the sauce
  • 1 tablespoon dried oregano, for the sauce
  • 1/4 cups basil, fresh, for the sauce
  • salt, for the sauce
  • pepper, for the sauce
  • 6 chicken breasts, boneless and skinless
  • salt
  • pepper
  • 1 cup pepperoni, for the filling
  • 1 package Caperucita® sliced manchego cheese
  • olive oil, for greasing
  • 1 cup cuaresmeño chile, finely chopped, for garnish
  • fresh oregano, for garnish
  • salad, for garnish
Preparation
25 mins
35 mins
Low
  • In a pan with enough hot olive oil, sauté the garlic until transparent. Add the tomato and cook over low heat until it begins to release juice. Add oregano, basil, salt, and pepper; cook for 6 more minutes, stirring continuously until the tomato is broken down. Remove from heat.
  • Using a knife, make a horizontal cut in the chicken breast to create a book-like opening. Season the inside and outside of the breast with salt and pepper, fill it with pepperoni and sliced Caperucita® Manchego Cheese, and close it.
  • Preheat the oven to 180 °C.
  • In a baking dish previously greased with olive oil, pour the tomato sauce and place the stuffed breasts, adding a little more sliced Caperucita® Manchego Cheese and pepperoni on top, cover with aluminum foil, and bake for 25 minutes at 180 °C.
  • Serve and accompany with cuaresmeño chili and fresh oregano.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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