Chicken Pepperoni
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
25 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
629 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Pepperoni
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This Chicken Pepperoni is chicken parmesan with a twist! Chicken breasts are cooked until crispy, then topped with a simple tomato sauce, cheese, and lots of pepperoni. This is an easy weeknight meal that kids and parents both approve of.
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Ingredients
- 2 (8-10 oz each) boneless, skinless chicken breasts
- salt and pepper
- 2 eggs
- 1/4 cup milk
- 1/4 cup all purpose flour
- 1 1/2 cups panko breadcrumbs
- vegetable or canola oil for frying
- 15 oz tomato sauce
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 cup grated Mozzarella cheese
- 1/4 cup freshly grated Parmesan cheese
- 1 1/2 oz pepperoni chopped
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 425ºF.
- On a cutting board, butterfly the chicken breasts open, making 4 thin pieces of chicken. Season on both sides with salt and pepper.
- Place the flour in a shallow bowl or a pie plate. In a second bowl or pie plate, whisk together the eggs and the milk. Place the panko breadcrumbs in a third bowl.
- In a large, oven proof heavy skillet, heat about 1/2” of oil over medium-high heat.
- Dip each piece of chicken in the flour, then in the egg mixture, and then into the panko. Press the panko into the chicken, if needed.
- Place in the hot oil, and repeat with the remaining 3 pieces of chicken. Cook until the chicken is crispy and browned on both sides, and cooked through, about 7 minutes, flipping once.
- While the chicken is cooking, combine the tomato sauce, basil, oregano, and parsley in a small pot and cook over medium heat until heated through. Season with salt and pepper.
- When the chicken is done, remove it to a plate and carefully discard the oil. (See notes below.) Return the chicken to the skillet.
- Pour the tomato sauce mixture evenly over the pieces of chicken. Sprinkle the mozzarella cheese over the top, then the parmesan. Top with the pepperoni pieces.
- Transfer the skillet to the oven and bake until the cheese is melted and bubbly, about 10 minutes.
- Sprinkle with the parsley to serve.
Notes
- The oil will be *very* hot so you need to carefully discard it. Do not pour it down the drain. If you don’t want to worry about messing with the oil while it is hot, you can place the cooked chicken in a baking dish, then top with the sauce, cheese, and pepperoni before transferring to the oven.
- Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. The nutritional value for the frying oil is based on a retention of 1/4 cup of vegetable oil. Cooking time and temperature can cause this number to change.
- Adapted from Food and Wine Annual Recipes 2012
Nutrition Information
Show Details
Serving
1serving
Calories
629kcal
(31%)
Carbohydrates
32g
(11%)
Protein
52g
(104%)
Fat
32g
(49%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
7g
Monounsaturated Fat
10g
Trans Fat
0g
Cholesterol
237mg
(79%)
Sodium
1175mg
(49%)
Potassium
464mg
(13%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 629 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 629kcal | 31% |
| Carbohydrates | 32g | 11% |
| Protein | 52g | 104% |
| Fat | 32g | 49% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0g | 0% |
| Cholesterol | 237mg | 79% |
| Sodium | 1175mg | 49% |
| Potassium | 464mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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