Chicken Pizziola with Pepperoni and Mozzarella

• Meat

  • 4 (6- to 8-ounce boneless, skinless chicken breasts, boneless skinless
  • 3 oz Pepperoni, Thin

• Condiments

  • 1 (24- to 26-ounce jar Tomato sauce

• Pasta & Grains

  • 1 box Pasta

• Baking & Spices

  • 1 Salt and fresh ground black pepper

• Dairy

  • 1 cup Mozzarella cheese
  • 1 cup Parmesan cheese, grated

Found on theginghamapron.com

Description

Ingredients

• 1 (24- to 26-ounce) jar tomato sauce
• 4 (6- to 8-ounce) boneless, skinless chicken breasts, quartered
• Salt and fresh-ground black pepper, to taste
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 3 ounces thin-sliced pepperoni (use turkey pepperoni to reduce calories)
• 1 box of pasta (use low glycemic or whole wheat to add nutrition)

Directions

• Adjust oven rack to the middle position and preheat oven to 450 degrees. Spread the tomato sauce in a 9-by-13-inch baking pan.
• Pat the chicken dry with paper towels and season with salt and pepper.
• Spread the Parmesan in a shallow dish.
• Dredge the chicken in the Parmesan and lay the chicken on top of the tomato sauce.
• Bake for 20-30 minutes or until the internal temperature of the chicken registers at 160 degrees or above on a meat thermometer.
• Meanwhile, cook the box of pasta according to package directions.
• Sprinkle the mozzarella and pepperoni over the chicken. Increase the oven temperature to 475 degrees and continue to bake 5 minutes until the cheese melts.
• To serve, spoon sauce from the chicken over the pasta and place chicken on top.