Pepperoni Marinara Chicken

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!

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About Gerard

Fun-loving, well-read foodie.
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