Chicken with Pepperoni Sauce

Chicken for dinner can get kind of boring, so I am always looking for new and exciting dishes to make.  So, when I came across this recipe on Pinterest a few months ago, I knew I had to make it.  I love to snack on pepperoni, so why not make it the star ingredient in a main meal?  My version, of course, is a little different.  I used regular pepperoni but you could definitely substitute the turkey version.  Since I made this on a weeknight, I didn’t have much time to make my own tomato sauce, so I used jarred sauce.  (I *really* need to spend one Sunday making and freezing *lots* of my own sauce!)  Also, I think I will use chicken breasts instead of tenderloins next time.  Still, it was a very good chicken dinner.

Preheat your broiler to high and start with a little prep work…

  • Mince up 4 cloves of garlic.

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  • Chop up about 1/2 a bag of pepperoni.  (I’d estimate it to be about 30 slices.)

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  • Heat a large skillet over medium-high heat.
  • Coat the skillet with nonstick cooking spray.

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  • Add the garlic and pepperoni.

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  • Stir to coat everything in the cooking spray.

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  • Cook for about 2 minutes, until the garlic becomes golden.
  • Add 1/2 teaspoon dried oregano.

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  • Add 1.5 cups of tomato sauce to the pepperoni mixture.

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  • Sprinkle in 1/4 teaspoon crushed red pepper flake.

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  • Bring to a boil, reduce the heat, and let simmer.

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  • Chiffonade some fresh basil.

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  • Add it to the simmering sauce, then start on the chicken.

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  • Season 1 package of chicken breast tenderloins with pepper.

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  • Heat another skillet over medium-high heat.
  • Add 2 teaspoons of EVOO.

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  • Once the oil is hot, add the chicken.  (Don’t overcrowd the pan!  Cook in 2 batches if necessary!  I did!)

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  • Cook the chicken until browned on both sides (about 6 minutes per side).

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  • Once the chicken is browned, add it to the sauce.

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  • Spoon the sauce over the chicken.

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  • Finish cooking the chicken in the sauce.
  • When the chicken is cooked through, sprinkle shredded mozzarella cheese over the entire dish.

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  • Place the chicken under your broiler and broil until the cheese is melted and bubbly.  (Keep your eye on it!)

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Serve with a yummy veggie, like roasted broccoli.

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Enjoy!

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One Year Ago: Slow Cooker Chicken with Potatoes & Olives

 

Chicken with Pepperoni Sauce (serves 6)

INGREDIENTS:

  • 4 cloves of garlic
  • 30 slices pepperoni
  • nonstick cooking spray
  • ½ teaspoon dried oregano
  • 1½ cups tomato sauce
  • ¼ teaspoon crushed red pepper flake
  • 2 tablespoons fresh basil
  • 1 package chicken breast tenderloins
  • pepper
  • 2 teaspoons extra virgin olive oil
  • 1 cup shredded mozzarella cheese

DIRECTIONS:

  • Preheat your broiler to high.
  • Mince up the garlic.
  • Chop up the pepperoni.
  • Heat a large skillet over medium-high heat.
  • Coat the skillet with the cooking spray.
  • Add the garlic and the pepperoni.
  • Stir to coat everything in the cooking spray.
  • Cook for a few minutes, until the garlic begins to brown.
  • Add the oregano and cook for about 1 minute.
  • Add the tomato sauce and red pepper flake.
  • Stir and bring to a boil.
  • Reduce the heat and let simmer.
  • Chiffonade the basil and add it to the simmering sauce.
  • Season the chicken with the pepper (to taste).
  • Heat the olive oil in another skillet over medium-high heat.
  • Add the chicken when the oil is hot.  (Cook in 2 batches if necessary.)
  • Cook the chicken until browned, about 6 minutes per side.
  • Add the browned chicken to the sauce.
  • Spoon the sauce over the chicken.
  • Finish cooking the chicken in the sauce.
  • When the chicken is cooked through, sprinkle the mozzarella on top.
  • Place the chicken under the broiler.
  • Broil for about 2 minutes, until the cheese is melted and bubbly.

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