I’m still recovering from a full day of kitchen prep for the Super Bowl — lots of cheese, lots of effort, and frankly more time spent enjoying the Puppy Bowl than the main event. A few days earlier I made a chicken pepperoni marinara that turned out so well my husband and I each went back for seconds. Whenever I try a new dinner I ask if it’s a “make-again” meal, and this one earned a definite yes.
This recipe feels like a blend of Chicken Parmesan and pizza, but without the heavy carbs. I served it with low-carb pasta, which was great, though steamed vegetables or a crisp salad would pair nicely as well.
Chicken Pepperoni-Marinara
Adapted from Cooking Light
Serves 4
Ingredients:
- 1/2 tsp garlic, minced
- 16 slices pepperoni, chopped, plus extra for garnish (turkey pepperoni works well)
- 1/4 tsp dried oregano
- 1 1/2 cups marinara sauce (canned or homemade)
- 2 tbsp basil, chopped
- 2 tsp extra virgin olive oil
- 1 1/2 lbs chicken breasts (halve thick breasts for faster cooking)
- Salt and pepper, to taste
- 1 cup reduced-fat mozzarella, shredded
Directions:
- Heat a saucepan over medium-high and coat with cooking spray. Add the garlic and chopped pepperoni and cook about 2 minutes, until the garlic begins to brown. Stir in the oregano, add the marinara sauce, bring to a boil, then reduce heat and simmer 5 minutes. Remove from heat and set aside.
- Preheat a large oven-safe skillet over medium-high. Add the olive oil. Season both sides of the chicken with salt and pepper. Cook the chicken 3–5 minutes per side, until cooked through. Spoon the pepperoni-marinara over each piece of chicken, sprinkle evenly with shredded mozzarella, and top with additional pepperoni slices if desired. Broil 1–2 minutes until the cheese melts and bubbles. Garnish with chopped basil and serve with pasta, vegetables, or a salad.
