This easy recipe uses pepperoni, mozzarella cheese, tomatoes, and herbs to spice up chicken breasts.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Ingredients:
- 4 (6-ounce) skinless boneless chicken breasts
- 3 Tablespoons olive oil
- 1/2 cup bread crumbs
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and freshly ground pepper
- .
- 1 (16-ounce) can chopped tomatoes
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon garlic powder
- .
- 2 ounces pepperoni, sliced in thin rounds (8 slices)
- 1/2 cup shredded mozzarella cheese
Preparation:
Preheat oven to 350 degrees F.
Pound the chicken breast halves between 2 sheets of plastic wrap to about 1/2-inch thickness. In a shallow skillet, heat the olive oil over medium high heat. In a bowl, combine the bread crumbs with the oregano and garlic powder. Season the mixture with salt and freshly ground pepper. Coat the chicken breasts with the bread crumbs.
Saute in the olive oil until browned, about 4 minutes each side. Remove the chicken cutlets to a baking dish. Set aside.
In a saucepan, combine the tomato, sugar, oregano, basil, and garlic powder. Cook over medium heat for 10 minutes. Season with salt and freshly ground pepper. Pour the sauce over the chicken in the baking pan. Place the slices of pepperoni on top of each cutlet. Sprinkle the tops with mozzarella cheese.
Bake for 20 to 30 minutes at 350 degrees F. or until the cheese melts and just begins to brown.
Yield: 8 servings
Recipe Source: At Home in the Kitchen by Jorj Morgan (Cumberland House)
Reprinted with permission.
Pound the chicken breast halves between 2 sheets of plastic wrap to about 1/2-inch thickness. In a shallow skillet, heat the olive oil over medium high heat. In a bowl, combine the bread crumbs with the oregano and garlic powder. Season the mixture with salt and freshly ground pepper. Coat the chicken breasts with the bread crumbs.
Saute in the olive oil until browned, about 4 minutes each side. Remove the chicken cutlets to a baking dish. Set aside.
In a saucepan, combine the tomato, sugar, oregano, basil, and garlic powder. Cook over medium heat for 10 minutes. Season with salt and freshly ground pepper. Pour the sauce over the chicken in the baking pan. Place the slices of pepperoni on top of each cutlet. Sprinkle the tops with mozzarella cheese.
Bake for 20 to 30 minutes at 350 degrees F. or until the cheese melts and just begins to brown.
Yield: 8 servings
Recipe Source: At Home in the Kitchen by Jorj Morgan (Cumberland House)
Reprinted with permission.
