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.

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

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

• Add the garlic and pepperoni.

• Stir to coat everything in the cooking spray.

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

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

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

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

• Chiffonade some fresh basil.

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

• Season 1 package of chicken breast tenderloins with pepper.

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

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

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

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

• Spoon the sauce over the chicken.

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

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

Serve with a yummy veggie, like roasted broccoli.

Enjoy!

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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