chicken with pepperoni marinara.

Good morning and happy Monday. In an effort to give you some more calorie-conscious recipes this week, I submit this delicious chicken skillet. This was a huge, huge hit at my house, and I don’t think it’s just because I made a pseudo-macaroni and cheese to go alongside it. You will kindly note that there is more than a cup of cheese on top but I made up for it by using both part skim mozzarella AND turkey pepperoni. Do what works for you!

Chicken with Pepperoni Marinara
Cooking Light, January 2012

1/2 teaspoon minced fresh garlic
16 slices pepperoni, coarsely chopped
1/4 teaspoon dried oregano
1 1/2 cups marinara sauce
2 tablespoons chopped fresh basil
2 teaspoons olive oil
1 1/2 pounds chicken cutlets
1 cup shredded part-skim mozzarella cheese

Preheat broiler to high.

Heat a saucepan over medium-high heat. Coat pan with cooking spray. Add pepperoni and cook 2 minutes stirring frequently. Stir in garlic and oregano; cook 30 seconds. Add marinara sauce; bring to a boil. Reduce heat, and simmer 5 minutes. Remove from heat; stir in basil.

Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with salt and pepper. Add chicken to skillet; cook 5 minutes or until lightly browned, turning after 3 minutes. Spoon sauce over chicken; sprinkle evenly with cheese. Broil 2 minutes or until cheese melts.

Better hope there’s leftovers (and GO COCKS!),


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