Hello everyone! It feels good to get back to cooking and blogging. We continue to be blessed by all of your sweet emails and messages being sent our way.
This is such an easy recipe to prepare, and perfect for a busy weeknight. Kid friendly too!
Chicken with Pepperoni-Marinara Sauce
(Cooking Light Ultimate Chicken Cookbook 2012
We have adapted this recipe to be gluten free, dairy free and soy free.
Cooking spray (we prefer coconut oil spray)
1/2 tsp minced fresh garlic (we ALWAYS keep a jar on hand)
16 slices pepperoni, coarsely chopped (we use Hormel naturals)
1/4 tsp dried oregano
1 1/2 cups marinara sauce (we prefer Nello's brand)
2 TBS chopped fresh basil (already in our garden)
2 tsp olive oil
1 1/2 pounds chicken cutlets (we used breasts and just pounded until thin)
1/4 tsp freshly ground black pepper (we use white as I cannot have black)
1 cup (4 ounces) shredded part-skim mozzarella cheese (we used Follow Your Heart Vegan and shredded ourselves)
1. Preheat broiler to high.
2. Heat a saucepan over medium-high heat. Coat pan with cooking spray. Add garlic and pepperoni; cook 2 minutes or until garlic begins to brown, stirring frequently. Add oregano; cook 30 seconds. Add marinara sauce; bring to a boil. Reduce heat, and simmer 5 minutes. Remove from heat; stir in basil.
3. Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with pepper. Add chicken to pan; cook 5 minutes or until lightly browned, turning after 3 minutes. Spoon sauce over chicken; sprinkle evenly with cheese. Broil 2 minutes or until cheese melts.
We served with simple mixed greens and Italian dressing.