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Photo: Johnny Autry; Styling: Cindy Barr and Leigh Ann Ross Photo by: Photo: Johnny Autry; Styling: Cindy Barr and Leigh Ann Ross

Chicken with Pepperoni-Marinara Sauce

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. 

Cooking Light JANUARY 2012

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

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 380
  • Fat: 14.7g
  • Saturated fat: 6g
  • Monounsaturated fat: 5.2g
  • Polyunsaturated fat: 1.2g
  • Protein: 48.5g
  • Carbohydrate: 28.7g
  • Fiber: 0.1g
  • Cholesterol: 122mg
  • Iron: 1.5mg
  • Sodium: 533mg
  • Calcium: 231mg
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