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Mozzarella & Pepperoni Chicken

Juicy Chicken breasts, topped with Red Pesto, Pepperoni, Mozzarella and Ras El Hanout Seasoning to create a delicious spicy, yet soothing flavour. The Moroccan seasoning on this dish pairs it well with a Spicy Rice and Corn on the Cob.


  • 4 x Chicken Breasts

  • 12 Slices Mozzarella Cheese

  • 12 Slices Pepperoni

  • 3-4 Tbsp Red Pesto

  • Ras El Hanout Seasoning (If you do not have Ras El Hanout, you can use any Cajun Seasoning as an Alternative)


  1. Pre-Heat the Oven to 200°C (440°f)

  2. Place the Chicken breasts between 2 sheets of baking paper and bash with a rolling pin or tenderizer until approx. 1cm thick.

  3. Spread the Red Pesto evenly over each breast.

  4. Place 3 Slices of pepperoni on 1 side of the breast on top of the pesto, then place 3 Slices of Mozzarella on each breast on top of the pepperoni.

  5. Carefully fold over each breast so that the Pepperoni & Mozzarella are encased in the chicken.

  6. Place on a Baking tray and sprinkle a little Ras El Hanout seasoning on top of each breast

  7. Place on the middle shelf of the oven, uncovered for 25-30 minutes, until the chicken is fully cooked through.

  8. Serve & Enjoy

Tip: This chicken goes well with Mexican / Spicy Rice, Corn on the Cob & Coleslaw.

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