CHICKEN PEPPERONI RECIPE RECIPES

Name: Pepperoni Chicken
Cook time: 16 min
Total time: 16 min
Yield: 2 to 4 servings
Ingredients: 2 boneless, skinless chicken breasts; Kosher salt and freshly ground black pepper; 2 tablespoons butteru00A0; 2 tablespoons olive oilu00A0; 3 cups good marinara sauceu00A0; One 3.5-ounce package pepperoni slicesu00A0; One 8-ounce ball mozzarella, cubedu00A0; Minced fresh parsley, for serving; Salad or cooked pasta, for servingu00A0

PEPPERONI CHICKEN RECIPE | REE DRUMMOND | FOOD NETWORK

Pepperoni Chicken Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Categories main-dish

Total Time 16 minutes

Cook Time 16 minutes

Yield 2 to 4 servings

Number Of Ingredients 9

Ingredients

2 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
2 tablespoons butter
2 tablespoons olive oil
3 cups good marinara sauce
One 3.5-ounce package pepperoni slices
One 8-ounce ball mozzarella, cubed
Minced fresh parsley, for serving
Salad or cooked pasta, for serving

Steps:

Use a sharp knife to slice both chicken breasts in half through the middle, resulting in 4 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 skillet and cook, stirring, to heat through. Nestle the chicken cutlets in the sauce, then arrange some pepperoni slices over the top of each one. Lay some cubed mozzarella on top, then cover the skillet with a lid and cook until the cheese is melted, 2 to 3 minutes. Sprinkle with the parsley.
Serve immediately with a side salad or over pasta, with marinara spooned over the top.

PEPPERONI CHICKEN - THE PIONEER WOMAN

Pepperoni Chicken - The Pioneer Woman image

Here’s what this recipe isn’t: fussy, complicated, complex, difficult, elaborate, laborious, burdensome, or tricky.

Provided by Ree Drummond

Categories main dish

Total Time 16 minutes

Prep Time 1 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

2 whole Boneless, Skinless Chicken Breasts
Salt And Pepper, to taste
2 tbsp. Olive Oil
2 tbsp. Butter
3 c. Good Marinara Sauce
1 package (3.5 Ounces) Pepperoni Slices
4 slices Mozzarella Cheese
Fresh Parsley, Minced
Salad Or Cooked Pasta, For Serving

Steps:

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.(Note: I only used 2 chicken cutlets for this photo, but the recipe calls for 4.)

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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.(Note: I only used 2 chicken cutlets for this photo, but the recipe calls for 4.)

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