Serves 4 (serving size: 5 ounces chicken and about 1/3 cup sauce)
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
How to Make It
Preheat broiler to high.
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.
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.
A couple of observations I would make about the recipe: the FLAVOR was very good. Some of the instructions, however, were a bit misleading. Heating the sauce pan under medium-high heat and then adding the pepperoni and garlic and cooking for 2 minutes -- unless you drastically lower the heat, the pepperoni causes a great deal of smoking and medium high is really way too high to cook garlic for 2 minutes. On the other hand, the 5 minutes suggested to cook the chicken over medium-high heat, was not nearly long enough to completely cook the cutlets all the way through. Beyond that, the meal was very good and I will definitely make again.
I made this Sunday night for dinner. it was wonderful. I will be adding it to my rotation more often. I already had chicken tenders on hand so I used those instead of the cutlets and it worked wonderfully.
Not the best thing ever but a good, quick weeknight meal. I did make a few changes to use what I had in the house. I had some leftover chicken breasts which I sliced so they would be more like cutlets, I used smoked mozzarella and mini turkey pepperoni and dried basil. I'm sure fresh basil would make it quite a bit more flavorful...next time.
This dish was very savory. The garlic, pepperoni and basil in the sauce added layers of flavor. It was also very filling. One serving was plenty for me! I didn't think there was enough sauce at first, but it turned out to be the perfect amount. And carramae is right, resist the urge to add salt to the chicken. I served it with a side dish of spaghetti squash that I cooked whole in the microwave for 9 minutes after piercing it. I removed the seeds, shredded it out of the skin with a fork and then tossed it with a little bit of olive oil, garlic and a sprinkle of Parmesan cheese. Perfect! I will definitely be making this one again (and again)!
I used slightly thicker chicken and a little bit more pepperoni, and it was so yummy. I would recommend using chicken not as thick, like the one in the video. And fresh basil is totally a nice addition. :-D
Made with leftover pizza sauce - called it "pizza chicken" for the kids and that made it appealing before they even tasted it. Served it over angel hair pasta. LOVED how fast and easy it is. Will definitely make again.
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