There comes a time when you need to smother some chicken in a sauce, then smother that in cheese, then broil it into a life-gratifying, artery-cloggifying heap of awesomeness. Tonight was that time…
PEPPERONI MARINARA CHICKEN
- Cooking spray
- 2 cloves garlic, minced
- 16-24 slices of pepperoni, quartered
- 2 tsp oregano
- 1 tsp basil
- 1 jar marinara sauce
- 1 tbsp olive oil
- 1-2 pounds chicken cutlets
- 1 cup shredded mozzarella
Preheat boiler to max. Coat a saucepan with cooking spray and heat to medium-high. Once hot, add pepperoni and garlic. Saute for 2 minutes, stirring constantly. Stir in oregano and basil; stir for 1 minute. Stir in marinara sauce and bring to a boil. Once boiling, reduce to a simmer and cook for 5 minutes. Remove from heat and set aside.
In a large skillet, heat olive oil over medium-high heat. Swirl pan to coat surface. Sprinkle chicken with fresh ground black pepper on both sides and place in skillet. Cook for 4 minutes per side until mostly done. Once browned on both sides, spoon marinara mixture over cutlets. If skillet is oven-proof, top with mozzarella. If not, pour chicken and sauce into a baking dish and top with cheese. Broil whole mixture for 2 minutes (Two minutes is the limit; if you go longer, the cheese will burn).
Serve over rice or pasta. Makes 4 servings. Enjoy!