This pizza-inspired dish is not only super simple, but also just plain super. In fact, the first time I made this my hungry husband and teenage sons loved it so much, they barely left me a bite.
For a simple meal, just add a nice green salad and a toasty roll to mop up the extra sauce, or for a heftier meal (the way my boys like it) place the cooked chicken, cheese, and sauce onto a bed of whole-grain blend pasta before serving. (PS This recipe can be reduced in sodium by either using using a reduced-sodium marinara – like my slow-cooker all purpose marinara – and/or by replacing the pepperoni with sliced mushrooms.
(PPS Accompanying photo not actual dish, but fresh basil garnish would make a great addition!).
Makes 4 servings
1 (14-ounce) jar marinara sauce (or 1½ cups)
4 boneless, skinless chicken breasts (about 1 pound)
½ teaspoon black pepper
½ cup grated Parmesan cheese
½ cup shredded reduced-fat Italian blend cheese
16 slices turkey pepperoni or 2 cups sliced mushrooms*
½ teaspoon dried oregano
1. Preheat the oven to 450ºF. Spread the marinara sauce in a 10-inch pie plate or 9 x 9-inch ceramic or glass baking dish. Crumble the dried oregano and sprinkle it over the sauce.
2. Cover the chicken breasts in plastic wrap and gently pound to ½-inch thickness. Sprinkle the chicken breasts with the black pepper.
3. Spread the Parmesan in a shallow dish. Roll the chicken in the Parmesan and lay the breasts on top of the marinara. Bake for 13 minutes.
4. Remove the chicken from the oven, sprinkle with the Italian blend cheese and oregano, top with pepperoni slices and bake another 5 to 7 minutes or until the chicken is cooked through.