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.

Course Main Dish

Cuisine Italian

Prep Time 25

Cook Time 20

Total Time 45

Servings servings

Calories 629kcal

Author Deborah Harroun

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.
2 (8-10 oz each) boneless, skinless chicken breasts, 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.
2 eggs, 1/4 cup milk, 1/4 cup all purpose flour, 1 1/2 cups panko breadcrumbs
In a large, oven proof heavy skillet, heat about 1/2” of oil over medium-high heat.
Vegetable or canola oil
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.
15 oz tomato sauce, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1 teaspoon dried parsley
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.
1 cup grated mozzarella cheese, 1/4 cup freshly grated parmesan cheese, 1 1/2 oz pepperoni
Transfer the skillet to the oven and bake until the cheese is melted and bubbly, about 10 minutes.
Sprinkle with the parsley to serve.
2 tablespoons chopped fresh parsley

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