My husband couldn’t get enough of this chicken. He thought it was a real masterpiece. The only thing he requested next time were some sliced up and cooked mushrooms. He loves the things. I think that you could probably add just about any type of pizza topping you like into this dish. I’m considering making it into a casserole with a small pasta in the future with all my favorite vegetables. I think it would be simply amazing! Not sure if the kids will like all the extras, but I know I will love them. Check out what they are saying about this recipe over at The Pioneer Woman:
“Here’s what this recipe is: fast, simple, tasty, easy, versatile, satisfying, and speedy.”
You’re definitely going to get everything you’re looking for from this yummy dish.
Ingredients
2 whole Boneless, Skinless Chicken Breasts
Salt And Pepper, to taste
2 Tablespoons Olive Oil
2 Tablespoons Land O’ Lakes Butter
3 cups Good Ragu Marinara Sauce
1 package (3.5 Ounces) Hormel Pepperoni Slices
4 slices Mozzarella Cheese
Fresh Parsley, Minced
Salad Or Cooked 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: Skip the carbs and serve with a salad for a healthier option.
Thanks again to The Pioneer Woman for this scrumptious recipe!
