Chicken Pizziola with Pepperoni and Mozzarella
 
Prep time
Cook time
Total time
 
Author:
Recipe type: supper, dinner
Cuisine: Itlian
Serves: 8 servings
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)
Instructions
  1. 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.
  2. Pat the chicken dry with paper towels and season with salt and pepper.
  3. Spread the Parmesan in a shallow dish.
  4. Dredge the chicken in the Parmesan and lay the chicken on top of the tomato sauce.
  5. Bake for 20-30 minutes or until the internal temperature of the chicken registers at 160 degrees or above on a meat thermometer.
  6. Meanwhile, cook the box of pasta according to package directions.
  7. 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.
  8. To serve, spoon sauce from the chicken over the pasta and place chicken on top.
Recipe by The Gingham Apron at https://www.theginghamapron.com/chicken-pizziola-with-pepperoni-and-mozzerella/