Pepperoni Chicken

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  200g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Butter

  Unsalted

  2 tbsp or 28g

• Pasta sauce

  Spaghetti/marinara, ready-to-serve

  3 cup or 771g

• Pepperoni

  Pork, beef

  3 ½ oz or 98g

• Mozzarella cheese

  Whole milk

  4 slices or 113g

• Parsley

  Raw

  100g

• Pasta

  Corn, dry

  100g

Directions

1. 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.)
2. Recipe by: Ree Drummond (source: https://www.thepioneerwoman.com/food-cooking/recipes/a80295/pepperoni-chicken/)

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