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.
Ingredients:
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.
