Who here loves pizza? Who here loves chicken breast? If you raised your hand to both then you are going to LOVE this pepperoni chicken breast bake. It tastes just like pizza but with far more protein. It’s very good and kid-approved.
Check out what my pals over at The Pioneer Woman had to say about this recipe:
Here’s what this recipe isn’t: fussy, complicated, complex, difficult, elaborate, laborious, burdensome, or tricky.
Here’s what this recipe is: fast, simple, tasty, easy, versatile, satisfying, and speedy.
I love that this recipe is so beyond easy to make! Judging by the picture you would think that it was very time-consuming and difficult but it isn’t, I promise you!
Ingredients
2 whole Boneless, Skinless Tyson Chicken Breasts
Salt And Pepper, to taste
2 Tablespoons Bertolli Olive Oil
2 Tablespoons Land O Lakes Butter
3 cups Good Marinara Sauce
1 package (3.5 Ounces) Hormel Pepperoni Slices
4 slices Kraft Mozzarella Cheese
Fresh Parsley, Minced
Salad Or Cooked Barilla Pasta, For Serving
Instructions
Use a sharp knife to slice both chicken breasts in half through the middle, so that you wind up with four thinner chicken cutlets. Season with salt and pepper.
Heat a heavy skillet over medium to medium-high heat and add the butter and olive oil. Cook the chicken until it has nice color on the outside and is cooked through, about 2 1/2 minutes per side. Remove the chicken to a plate. Pour the marinara sauce into the pan and stir to heat through.
Nestle the chicken cutlets in the sauce, the arrange pepperoni slices over the top of each one. Lay a mozzarella slice on top, then cover the skillet with a lid and cook for 2 to 3 minutes, until the cheese is melted. Sprinkle with parsley.
Serve immediately with a side salad, or over pasta, with marinara spooned over the top.
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Quick Tip: Serve these pepperoni chicken breasts with garlic toast and a side salad for a complete meal.
Thank you to The Pioneer Woman for this great recipe.
