There are so many ways that this can be served, you can have it a couple of times a week and nobody will even know that they are eating the same thing twice. Sometimes when I make it I will throw it on a sub bun for a sandwich. I have also served it over pasta, with rice, or just with a salad. No matter how you plate it, the chicken pepperoni is always delicious! Check out what they are saying about this recipe over at The Pioneer Woman:
“That has my husbands name on it; anything with pepperoni. Dinner tonight.”
Instead of a pizza night this week, try something different. You won’t be disappointed!
Ingredients
2 whole Boneless, Skinless Chicken Breasts
Salt And Pepper, to taste
2 Tablespoons Olive Oil
2 Tablespoons Land O’ Lakes Butter
3 cups Ragu Marinara Sauce
1 package (3.5 Ounces) Hormel Pepperoni Slices
4 slices Mozzarella Cheese
Fresh Parsley, Minced
Salad Or Cooked Pasta, For Serving
Instructions
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.
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Quick Tip: Dice up some onions and toss them in the mix.
Thanks again to The Pioneer Woman for this versatile and tasty recipe.