INGREDIENTS
- 4 boneless, skinless chicken breasts
- 2 oz sliced pepperoni
- 3 cloves minced garlic
- 1 tsp garlic powder
- 1/4 of a white onion, finely diced
- 1 tsp Italian seasoning
- 1 jar of pizza sauce or marinara
- 1 tbs olive oil + 1 tsp
- 6 oz mozzarella or provolone cheese
- Salt and pepper
INSTRUCTIONS
- Preheat oven to 400F
- Add 1tsp olive oil to a saucepan or skillet on medium heat
- Sauté onions for 1 minute and then add garlic. Cook for another two minutes on low to medium.
- Add your sauce and simmer on low while you trim your chicken
- Rinse chicken breasts with water. Pat dry and cut crosswise for a thinner portion. (You can also buy thin cuts to begin with at your grocer)
- With a meat mallet (or whatever tool you have handy for such a task) pound chicken breasts with a goal of having them nice and thin, but not falling apart.
- Season each breast with salt, pepper, garlic powder and Italian seasoning
- In a large skillet add 1 tbs olive oil and cook half of your chicken breasts for about 2 min per side until lightly browned. Remove chicken from pan, set aside and repeat with batch two.
- Add chicken breasts to a 9×13 casserole dish and spoon sauce over breasts
- Top with sliced cheese and pepperoni
- Back for 25 – 30 minutes until chicken reaches internal temp of 165F