- 8 skinless, boneless chicken breasts
- 1 cup bread crumbs
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic salt
- salt and ground black pepper to taste
- 6 tablespoons olive oil, divided
- Tomato Sauce:
- 2 (14 ounce) cans diced tomatoes
- 2 teaspoons white sugar
- 1 teaspoon garlic salt
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- salt and ground black pepper to taste
- 6 ounces sliced pepperoni
- 3 cups shredded mozzarella cheese
- Preheat oven to 325 degrees F (165 degrees C).
- Place chicken breasts between 2 sheets of heavy plastic or waxed paper on a solid, level surface. Firmly pound with the smooth side of a meat mallet to a 1/2-inch thickness.
- Combine bread crumbs, 1 teaspoon oregano, 1/2 teaspoon garlic salt, salt, and black pepper in a shallow bowl. Dip both sides of chicken in bread crumb mixture until evenly coated.
- Heat 1 1/2 tablespoon olive oil in a large skillet over medium heat. Cook 2 chicken breasts until browned and no longer pink in the center, about 4 minutes per side. Repeat with remaining olive oil and chicken breasts. Arrange chicken breasts in a 9x13-inch baking dish.
- Combine tomatoes, sugar, 1 teaspoon garlic salt, basil, 1/2 teaspoon oregano, salt and black pepper in a saucepan. Cook over medium-low heat until heated through, 10 to 15 minutes. Pour sauce evenly over chicken breasts in the baking dish.
- Cover tomato sauce with pepperoni and mozzarella cheese.
- Bake in the preheated oven until cheese is melted, 20 to 30 minutes.
05/16/2018
recipepes.com
Chicken Pepperoni, recipe
PT15M
PT1H
5
455 calories
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