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Chicken Pepperoni
5 from 3 votes

Chicken Pepperoni

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.

Prep Time
25 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 4 servings
Calories: 629 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 2 chicken breast boneless, skinless, 8-10 oz each
  • salt
  • black pepper
  • 2 egg
  • 1/4 cup milk
  • 1/4 cup all-purpose flour
  • 1 1/2 cups panko breadcrumbs
  • vegetable oil for frying, or canola oil
  • 15 oz tomato sauce
  • 1 teaspoon basil dried
  • 1 teaspoon oregano dried
  • 1 teaspoon parsley dried
  • 1 cup mozzarella cheese grated
  • 1/4 cup Parmesan Cheese freshly grated
  • 1 1/2 oz pepperoni chopped
  • 2 tablespoons parsley chopped, fresh

Instructions

    Cup of Yum
  1. Preheat the oven to 425ºF.
  2. On a cutting board, butterfly the chicken breasts open, making 4 thin pieces of chicken. Season on both sides with salt and pepper.
  3. 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.
  4. In a large, oven proof heavy skillet, heat about 1/2” of oil over medium-high heat.
  5. 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.
  6. 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.
  7. 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.
  8. When the chicken is done, remove it to a plate and carefully discard the oil. (See notes below.) Return the chicken to the skillet.
  9. 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.
  10. Transfer the skillet to the oven and bake until the cheese is melted and bubbly, about 10 minutes.
  11. 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

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%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 629

% 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.