Red Pepper, Mozzarella, and Pepperoni-Stuffed Chicken recipe for managing PCOS and pregnancy on Fertility Chef

Lunch: Red Pepper, Mozzarella, and Pepperoni-Stuffed Chicken

Recipe by Stacy Adimando Pizza and chicken just really belong together.

This recipe includes fertility superfoods such as:

Health and fertility benefits of Red Pepper, Mozzarella, and Pepperoni-Stuffed Chicken

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen

Ingredients

4 boneless, skin-on chicken breasts, trimmed tenderloins removed
1 clove garlic, sliced in half
kosher salt
Black pepper
1 tbsp. extra-virgin olive oil
1/2 to 3/4 c. shredded mozzarella
1/4 c. roasted red pepper sliced into 1-in. long strips
8 to 12 slices pepperoni

Instructions

Preheat the oven to 350 degrees F. Meanwhile, place chicken breasts skin side up on clean work surface and rub all sides with cut garlic clove. Starting about 1/3 inch beneath skin and using sharp knife, carefully make slice parallel to skin down length of the breast, without cutting all the way through breast (the flap should open a book). Season all sides (including the interior) of breast with salt and pepper.
In large stainless steel or cast iron skillet, add 1 tbsp. olive oil over medium-high heat. When oil is hot but not yet smoking, add chicken breasts skin side down, leaving as much space between them as possible (work in batches of two if needed to keep pan from crowding). Cook until skin is golden brown and releases easily when moved, 4 to 5 minutes. Flip and repeat on remaining side. Turn off heat and let cool for few minutes.
Once cool enough to handle, stuff cavities of each chicken breast with 2 to 3 tbsp. mozzarella. Place several pepper strips and 2 to 3 slices pepperoni atop cheese (it’s okay if edges are dangling out a little). Transfer to oven and cook until chicken is just about cooked through and cheese is melted, about 8 minutes. Turn up heat to 450 degrees F and cook 5 minutes more to help crisp pepperoni and chicken skin.