½ tsp | Minced fresh garlic errornd |
16 slices | Pepperoni |
¼ tsp | Dried oregano |
1 ½ cups | Marinara sauce |
2 Tbsp | Chopped fresh basil, or 2 tsp dried basil |
2 Tbsp | Olive oil, divided |
1 ½ lbs | Chicken cutlets |
¼ tsp | Freshly ground black pepper |
1 cup | Shredded mozzarella cheese |
1. Preheat broiler to high, or oven to 450. |
2. Heat a saucepan over medium heat. |
3. Add one Tbsp olive oil |
4. Add garlic (1/2 teaspoon) and pepperoni (16 slices) into the pan. |
5. Cook for 2 minutes stirring frequently. Stop before garlic browns. |
6. Add oregano (1/4 teaspoon); cook for 30 seconds. |
7. Add marinara sauce (1 1/2 cups); bring to a boil. |
8. Reduce heat, and simmer for 5 minutes. |
9. Remove from heat and stir in basil (2 tablespoons). © FirstPageRecipes.com |
10. Heat a large ovenproof skillet over medium-high heat. |
11. Add remaining olive oil ( 1 Tbsp), swirl to coat. |
12. Sprinkle chicken (1 1/2 lbs) with pepper (1/4 teaspoon). Not adding salt here because the pepperoni contributes enough salt. |
13. Add chicken to the skillet; cook for 5 minutes or until lightly browned. turn the chicken after 3 minutes. |
14. Chicken should be mostly fully cooked. Exact time will depend on the size of your cutlets. |
15. Spoon sauce over chicken. |
16. Sprinkle the chicken evenly with cheese (1 cup). |
17. Put the pan in the oven and broil or bake until the cheese melts. |
1. It seems obvious, but don't grab the pan by the handle when removing from the oven. I should have learned that by now. |
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