Description
Wonderful breaded chicken topped with pepperoni, and tomato sauce, and mozzarella cheese. Serve plain, or over your favorite pasta.
Ingredients
- 8 skinless, boneless chicken breasts
- 1 cup bread crumbs
- 1 teaspoon dried oregano
- ½ teaspoon garlic salt
- salt and ground black pepper to taste
- 6 tablespoons olive oil, divided
- 2 (14 ounce) cans diced tomatoes
- 2 teaspoons white sugar
- 1 teaspoon garlic salt
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- salt and ground black pepper to taste
- 6 ounces sliced pepperoni
- 3 cups shredded mozzarella cheese
Instructions
- Preheat the 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 tablespoons 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 9×13-inch baking dish.
- Combine tomatoes
- sugar
- garlic salt
- basil
- oregano
- salt
- and black pepper for sauce 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.
Prep Time: 20 mins
Cook Time: 1 hr 2 mins
Total Time: 1 hr 22 mins
Servings: 8