Chicken with Pepperoni-Marinara Sauce

<p>Chicken with Pepperoni-Marinara Sauce</p>
Photo: Johnny Autry; Styling: Cindy Barr and Leigh Ann Ross

Commercial marinara sauce and quick-cooking chicken cutlets give you a jump start on dinner when preparing this Italian-inspired chicken entree. Pepperoni slices and shredded mozzarella make this meal appealing to kids and adults alike. 


Serves 4 (serving size: 5 ounces chicken and about 1/3 cup sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 380
Fat 14.7 g
Satfat 6 g
Monofat 5.2 g
Polyfat 1.2 g
Protein 48.5 g
Carbohydrate 28.7 g
Fiber 0.1 g
Cholesterol 122 mg
Iron 1.5 mg
Sodium 533 mg
Calcium 231 mg


Cooking spray
1/2 teaspoon minced fresh garlic
16 slices pepperoni, coarsely chopped
1/4 teaspoon dried oregano
1 1/2 cups lower-sodium marinara sauce (such as McCutcheon's)
2 tablespoons chopped fresh basil
2 teaspoons olive oil
1 1/2 pounds chicken cutlets
1/4 teaspoon freshly ground black pepper
1 cup shredded part-skim mozzarella cheese


1. Preheat broiler to high.

2. Heat a saucepan over medium-high heat. Coat pan with cooking spray. Add garlic and pepperoni; cook 2 minutes or until garlic begins to brown, stirring frequently. Add oregano; cook 30 seconds. Add marinara sauce; bring to a boil. Reduce heat, and simmer 5 minutes. Remove from heat; stir in basil.

3. Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with pepper. Add chicken to skillet; cook 5 minutes or until lightly browned, turning after 3 minutes. Spoon sauce over chicken; sprinkle evenly with cheese. Broil 2 minutes or until cheese melts.