Chicken With Pepperoni Recipes

CHICKEN PEPPERONI

Steps:

• * I used quartered low-fat pepperoni slices without sacrificing the taste. While I needed to use olive oil to make up for the missing rendered fat, I did save considerably on cholesterol.
• Cook pasta according to package directions.
• Dice pepperoni into 1/4" cubes.
• Cook in frying pan over medium heat, allowing the fat from it to render out. Remove from pan and set aside. Season flour with salt, pepper, oregano, basil, garlic powder and onion powder.
• Cut chicken in to bite-sized chunks.
• Dredge chicken pieces in seasoned flour until coated.
• Shake off excess flour and brown in the rendered pepperoni fat (and olive oil, if needed) until the chicken is almost cooked.
• Remove from pan and set aside. Whisk tomato sauce, tomato paste, crushed red pepper flakes and 1/2 cup water together in pan until smooth.
• Return chicken and pepperoni to pan.
• Bring to simmer and cook, stirring, for 5 to 7 minutes.
• Serve over a bed of pasta.

PEPPERONI CHICKEN

Steps:

• Use a sharp knife to slice both chicken breasts in half through the middle, so that you wind up with four thinner chicken cutlets. Season with salt and pepper.Heat a heavy skillet over medium to medium-high heat and add the butter and olive oil. Cook the chicken until it has nice color on the outside and is cooked through, about 2 1/2 minutes per side. Remove the chicken to a plate. Pour the marinara sauce into the pan and stir to heat through. Nestle the chicken cutlets in the sauce, the arrange pepperoni slices over the top of each one. Lay a mozzarella slice on top, then cover the skillet with a lid and cook for 2 to 3 minutes, until the cheese is melted. Sprinkle with parsley. Serve immediately with a side salad, or over pasta, with marinara spooned over the top.(Note: I only used 2 chicken cutlets for this photo, but the recipe calls for 4.)

PEPPERONI CHICKEN

Steps:

• Use a sharp knife to slice both chicken breasts in half through the middle, resulting in 4 thinner chicken cutlets. Season with salt and pepper.
• Heat a heavy skillet over medium to medium-high heat and add the butter and olive oil. Cook the chicken until it has nice color on the outside and is cooked through, about 2 1/2 minutes per side. Remove the chicken to a plate.
• Pour the marinara sauce into the skillet and cook, stirring, to heat through. Nestle the chicken cutlets in the sauce, then arrange some pepperoni slices over the top of each one. Lay some cubed mozzarella on top, then cover the skillet with a lid and cook until the cheese is melted, 2 to 3 minutes. Sprinkle with the parsley.
• Serve immediately with a side salad or over pasta, with marinara spooned over the top.

BAKED CHICKEN PEPPERONI

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Rub oregano and basil over chicken breasts.
• Spray a large skillet with cooking spray and heat over medium-high heat. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Add chicken; cook until browned and no longer pink in the center, about 5 minutes per side.
• Pour half the spaghetti sauce into a large baking dish. Lay chicken breasts on top. Coat chicken with remaining half of the spaghetti sauce. Scatter mozzarella cheese over sauce. Arrange 6 pepperoni slices over each chicken breast.
• Bake in the preheated oven until cheese is melted, about 10 minutes.

CHICKEN PEPPERONI

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place chicken breasts between 2 sheets of heavy plastic or waxed paper on a solid, level surface. Firmly pound with the smooth side of a meat mallet to a 1/2-inch thickness.
• Combine bread crumbs, 1 teaspoon oregano, 1/2 teaspoon garlic salt, salt, and black pepper in a shallow bowl. Dip both sides of chicken in bread crumb mixture until evenly coated.
• Heat 1 1/2 tablespoon olive oil in a large skillet over medium heat. Cook 2 chicken breasts until browned and no longer pink in the center, about 4 minutes per side. Repeat with remaining olive oil and chicken breasts. Arrange chicken breasts in a 9x13-inch baking dish.
• Combine tomatoes, sugar, 1 teaspoon garlic salt, basil, 1/2 teaspoon oregano, salt and black pepper in a saucepan. Cook over medium-low heat until heated through, 10 to 15 minutes. Pour sauce evenly over chicken breasts in the baking dish.
• Cover tomato sauce with pepperoni and mozzarella cheese.
• Bake in the preheated oven until cheese is melted, 20 to 30 minutes.

CHICKEN WITH PEPPERONI AND SPINACH

Steps:

• Heat the olive oil in a pan and stir in the onion and garlic.
• Cook for several minutes, until the onion is soft.
• Stir in the pepperoni and cook for another couple minutes, then add the the chicken.
• Cook until brown and then add the chopped tomatoes.
• Season with salt and pepper and simmer for about 10 minutes, until the chicken is cooked through.
• Meanwhile, shred the spinach and coarsely chop the coriander.
• If the stew is looking dry, add a bit of water and reduce the heat.
• Stir in the spinach and allow it to wilt, then add the coriander.
• Serve over a short pasta, such as penne, or with boiled rice.