Rating: 4.5 stars
44 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 7
  • 4 star values: 11
  • 5 star values: 25

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. 

Maureen Callahan
Recipe by Cooking Light January 2012

Gallery

Read the full recipe after the video.

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high.

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  • 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.

Nutrition Facts

380 calories; fat 14.7g; saturated fat 6g; mono fat 5.2g; poly fat 1.2g; protein 48.5g; carbohydrates 28.7g; fiber 0.1g; cholesterol 122mg; iron 1.5mg; sodium 533mg; calcium 231mg.
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