This combination of pepperoni, chicken, and cheese is absolutely fabulous. One bite of this chicken will make you decide to keep this recipe in your “go-to” file. It is perfect for entertaining, but don’t save it just for company. You and your family will want it more often than that!
Many things make this recipe wonderful. First of all, the chicken is made really tender by pounding it. This is an important step – and cannot be overlooked – as the pounding breaks down the fibers thus tenderizing the meat. This is an easy thing to do. Just cut each chicken breast in half and put each half between saran wrap or in a plastic bag (don’t use wax paper, as it will tear). Using the flat side of a meat mallet or a heavy rolling pin, pound the breast all over to a consistent thickness (about 3/4-inch).
The second important step in this recipe is coating the chicken with panko. Panko can be found in the international aisle of most larger grocery stores (in Grand Rapids, you can find it at Meijer) and, of course, in Asian markets. It is a crunchy coating made from bread and is used in Japanese cuisine. Once you use Panko, you will always keep it on hand. It makes a crunchier coating than anything else and adds a great texture to chicken or fish.
Pepperoni Chicken Recipe
Ingredients for Pepperoni Chicken:
- 3 boneless, skinless chicken breasts (halved)
- 2 eggs, whipped with a fork
- ½ cup flour
- Salt/pepper
- 3 cups Panko
- Olive oil
- 2 cups marinara sauce
- ½ cup parmesan cheese, shredded
- 1 ½ cup mozzarella cheese, shredded
- 3 – 4 ounces pepperoni, sliced
Directions for Pepperoni Chicken:
Pound the chicken breast halves to ¾-inch thickness. Put the eggs in a flat-bottomed bowl or pie plate. Put flour in one large plastic bag, sprinkle in salt and pepper. Put panko in another large plastic bag.
While heating some olive oil in a large skillet, shake the chicken breast halves – one at a time – first in the flour, then in the egg, then the panko – making sure that each breast half is well-coated. Put the coated chicken breast halves in the hot oil in the skillet and brown on each side (approximately 7 – 8 minutes).
In the bottom of a large, oiled baking dish (9 x 13 or larger), spread a little of the marinara in the bottom, arrange the browned chicken breasts over the marinara. Sprinkle the parmesan cheese over the breasts, arrange slices of pepperoni in a single layer over each chicken breast, then pour the remaining marinara over all. Sprinkle with the mozzarella.
Bake at 375 degrees for 20 – 25 minutes.
(Adapted from Food and Wine)
OTHER WONDERFUL CHICKEN RECIPES:
Easy baked chicken recipe – apricot preserves make it spectacular
Almond crusted chicken recipe – crunchy and delicious
Chicken fried rice – tastes just like it came from your favorite restaurant
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