HOW TO MAKE CHICKEN PEPPERONI RECIPES

CHICKEN PEPPERONI RECIPE | ALLRECIPES

Chicken Pepperoni Recipe | Allrecipes image

Wonderful breaded chicken topped with pepperoni, and tomato sauce, and mozzarella cheese. Serve plain, or over your favorite pasta.

Provided by Laura Bildner Roberson-Jones

Categories Meat and Poultry Chicken Breast

Total Time 1 hours 22 minutes

Prep Time 20 minutes

Cook Time 1 hours 2 minutes

Yield 8 servings

Number Of Ingredients 14

Ingredients

8 skinless, boneless chicken breasts
1 cup bread crumbs
1 teaspoon dried oregano
½ teaspoon garlic salt
salt and ground black pepper to taste
6 tablespoons olive oil, divided
2 (14 ounce) cans diced tomatoes
2 teaspoons white sugar
1 teaspoon garlic salt
1 teaspoon dried basil
½ teaspoon dried oregano
salt and ground black pepper to taste
6 ounces sliced pepperoni
3 cups shredded mozzarella cheese

Steps:

Preheat oven to 325 degrees F (165 degrees C).
Place chicken breasts between 2 sheets of heavy plastic or waxed paper on a solid, level surface. Firmly pound with the smooth side of a meat mallet to a 1/2-inch thickness.
Combine bread crumbs, 1 teaspoon oregano, 1/2 teaspoon garlic salt, salt, and black pepper in a shallow bowl. Dip both sides of chicken in bread crumb mixture until evenly coated.
Heat 1 1/2 tablespoon olive oil in a large skillet over medium heat. Cook 2 chicken breasts until browned and no longer pink in the center, about 4 minutes per side. Repeat with remaining olive oil and chicken breasts. Arrange chicken breasts in a 9x13-inch baking dish.
Combine tomatoes, sugar, 1 teaspoon garlic salt, basil, 1/2 teaspoon oregano, salt and black pepper in a saucepan. Cook over medium-low heat until heated through, 10 to 15 minutes. Pour sauce evenly over chicken breasts in the baking dish.
Cover tomato sauce with pepperoni and mozzarella cheese.
Bake in the preheated oven until cheese is melted, 20 to 30 minutes.

Nutrition Facts : Calories 495.2 calories, CarbohydrateContent 15.6 g, CholesterolContent 107.7 mg, FatContent 29.2 g, FiberContent 1.6 g, ProteinContent 39.8 g, SaturatedFatContent 9.6 g, SodiumContent 1290.8 mg, SugarContent 4.8 g

CHICKEN PEPPERONI RECIPE - FOOD.COM

Chicken Pepperoni Recipe - Food.com image

If you're looking to impress someone, you couldn't do it better...and or easier. Just be careful that you don't overcook the chicken.

Total Time 1 hours 10 minutes

Prep Time 45 minutes

Cook Time 25 minutes

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1/2 lb pasta
1/2 whole pepperoni
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper, freshly ground
1/2 teaspoon oregano, ground (or 2 teaspoons fresh)
1/2 teaspoon basil, crushed (or 2 teaspoons fresh)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 lb boneless skinless chicken breast
to taste olive oil (optional)
16 ounces tomato sauce
1 (6 ounce) can tomato paste
1/2 teaspoon red pepper flakes, crushed (or more, to taste)

Steps:

* I used quartered low-fat pepperoni slices without sacrificing the taste. While I needed to use olive oil to make up for the missing rendered fat, I did save considerably on cholesterol.
Cook pasta according to package directions.
Dice pepperoni into 1/4" cubes.
Cook in frying pan over medium heat, allowing the fat from it to render out. Remove from pan and set aside. Season flour with salt, pepper, oregano, basil, garlic powder and onion powder.
Cut chicken in to bite-sized chunks.
Dredge chicken pieces in seasoned flour until coated.
Shake off excess flour and brown in the rendered pepperoni fat (and olive oil, if needed) until the chicken is almost cooked.
Remove from pan and set aside. Whisk tomato sauce, tomato paste, crushed red pepper flakes and 1/2 cup water together in pan until smooth.
Return chicken and pepperoni to pan.
Bring to simmer and cook, stirring, for 5 to 7 minutes.
Serve over a bed of pasta.

Nutrition Facts : Calories 446.1, FatContent 4.5, SaturatedFatContent 0.9, CholesterolContent 72.9, SodiumContent 1368.1, CarbohydrateContent 65.5, FiberContent 5.8, SugarContent 11.7, ProteinContent 36.2

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