Easy italian-inspired chicken dish. Start in a pan and finish with the pan in the oven.
35 minutes, serves 4
| 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). |
| 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. © FirstPageRecipes.com |
| 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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