Pepperoni Chicken

• Meat

  • 2 Chicken breasts, whole boneless skinless
  • 1 package Pepperoni, slices

• Produce

  • 1 Parsley, fresh

• Condiments

  • 3 cups Marinara sauce, Good

• Pasta & Grains

  • 1 Salad or cooked pasta

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 2 tbsp Butter
  • 4 slices Mozzarella cheese

Found on thepioneerwoman.com

Description

Ingredients

• 2 whole Boneless, Skinless Chicken Breasts
• Salt And Pepper, to taste
• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 3 cups Good Marinara Sauce
• 1 package (3.5 Ounces) Pepperoni Slices
• 4 slices Mozzarella Cheese
• Fresh Parsley, Minced
• Salad Or Cooked Pasta, For Serving

Directions

• Use a sharp knife to slice both chicken breasts in half through the middle, so that you wind up with four thinner chicken cutlets. Season with salt and pepper. Heat a heavy skillet over medium to medium-high heat and add the butter and olive oil. Cook the chicken until it has nice color on the outside and is cooked through, about 2 1/2 minutes per side. Remove the chicken to a plate. Pour the marinara sauce into the pan and stir to heat through. Nestle the chicken cutlets in the sauce, the arrange pepperoni slices over the top of each one. Lay a mozzarella slice on top, then cover the skillet with a lid and cook for 2 to 3 minutes, until the cheese is melted. Sprinkle with parsley. Serve immediately with a side salad, or over pasta, with marinara spooned over the top. (Note: I only used 2 chicken cutlets for this photo, but the recipe calls for 4.)