Chicken Pepperoni Recipes

CHICKEN PEPPERONI

Steps:

• * I used quartered low-fat pepperoni slices without sacrificing the taste. While I needed to use olive oil to make up for the missing rendered fat, I did save considerably on cholesterol.
• Cook pasta according to package directions.
• Dice pepperoni into 1/4" cubes.
• Cook in frying pan over medium heat, allowing the fat from it to render out. Remove from pan and set aside. Season flour with salt, pepper, oregano, basil, garlic powder and onion powder.
• Cut chicken in to bite-sized chunks.
• Dredge chicken pieces in seasoned flour until coated.
• Shake off excess flour and brown in the rendered pepperoni fat (and olive oil, if needed) until the chicken is almost cooked.
• Remove from pan and set aside. Whisk tomato sauce, tomato paste, crushed red pepper flakes and 1/2 cup water together in pan until smooth.
• Return chicken and pepperoni to pan.
• Bring to simmer and cook, stirring, for 5 to 7 minutes.
• Serve over a bed of pasta.

BAKED CHICKEN PEPPERONI

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Rub oregano and basil over chicken breasts.
• Spray a large skillet with cooking spray and heat over medium-high heat. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Add chicken; cook until browned and no longer pink in the center, about 5 minutes per side.
• Pour half the spaghetti sauce into a large baking dish. Lay chicken breasts on top. Coat chicken with remaining half of the spaghetti sauce. Scatter mozzarella cheese over sauce. Arrange 6 pepperoni slices over each chicken breast.
• Bake in the preheated oven until cheese is melted, about 10 minutes.

AURORA'S CHICKEN PEPPERONI!

Steps:

• In a large deep ovenproof frying pan (*I used a heavy-bottomed stainless steel one), heat butter and oil over medium-high heat, stir to mix. When hot, sear pounded chicken breasts (that have been seasoned to taste on each side with salt and pepper) until lightly browned on each side. *I did this in two batches as not to overcrowd the pan. Remove to a plate or baking dish, cover, set aside.
• Remove pan from heat (do not drain oil and butter), add wine carefully, let steam subside and stir and scrape bottom of pan.
• Return pan to heat and lower to medium. Toss in onion, peppers, oregano, italian seasoning and garlic powder. Sauté for 5 minutes adding pepperoni during last minute, stirring occasionally.
• Preheat oven to 350ºF.
• Add all tomatoes, breaking up whole tomatoes with your hand as you add them, and rest of ingredients *except cheese and dried parsley. Stir well to mix, bring to a low boil, reduce heat to a simmer, and simmer for 10 minutes, stirring as needed, occasionally, making sure there's no sticking on the bottom of the pan.
• Nestle browned chicken breasts down into pan under the sauce making sure that they aren't overlapping.
• Pop into fully heated 350ºF oven and bake, uncovered for 30 minutes.
• Remove from oven and turn up to low broil.
• Top each piece of chicken with large handfuls of cheese using all of it. Sprinkle top with dried parsley, and pop back into oven and bake/broil until cheese has fully melted. Mine only took another 5 minutes. Watch carefully as all ovens behave differently.
• Remove from oven and top with fresh parsley sprigs when serving if desired.

PEPPERONI CHICKEN BAKE

Steps:

• Preheat oven to 350.
• Mix 1 teaspoon of Italian seasoning, the garlic powder, the seasoning salt and one half of the pepper in a small bowl and set aside.
• Mix the tomatoes, minced garlic, diced onion, one teaspoon of Italian seasoning, the oregano and the other half teaspoon of pepper in an 8x8 baking dish and set aside.
• Pat the chicken breasts dry with a paper towel and then season each side with spice mixture. Add them to the baking dish and press them down slightly. Cover each piece with four pepperoni slices.
• Bake at 350 degrees for about 30-40 minutes or until a meat thermometer reaches 165 degrees.
• Once the chicken is fully cooked top each breast with a slice of cheese and then turn the broiler on high. Broil for 2-3 minutes or until the cheese is starting to brown and is bubbly.

AURORA'S CHICKEN PEPPERONI RECIPE - (4.2/5)

Steps:

• Preheat the oven to 375 degrees fahrenheit. Spray a large baking dish with nonstick spray and set aside. To each flattened chicken breast, season 1 side (the topside) with salt, pepper, onion powder and a good pinch of dried oregano, scattering it evenly over each breast. Next add a layer of shredded Parmesan, just a light but solid layer (you don't want too much or it will be hard to roll them.) Finally add a layer of pepperoni, just overlapping them slightly. Again don't go doubling up the pepperoni or it will be too hard to roll. Starting at the wide end, carefully roll up the chicken trying to keep all of the filling in. If any squeezes out, just stuff it back in with your fingers. Use toothpicks or spaghetti (broken into 3" pieces) to stake it into place. Season the tops of the chicken lightly with salt and pepper. Meanwhile, add the jar of sauce to your baking dish. Scatter over a generous pinch of red pepper flakes, optional. Nestle each chicken roll in the sauce spreading them out evenly across the dish. Bake for 20 minutes, if normal sized breasts, 25 if they are the really large kind. Remove and layer the top of the chicken with mozzarella. Put back in the oven on the highest rack and bake another 8 minutes or until the top of the mozzarella has begun to turn golden. If need be, you can kick the broiler on to help it along. Remove and let cool for 5-8 minutes before serving.

PEPPERONI CHICKEN

Steps:

• Use a sharp knife to slice both chicken breasts in half through the middle, resulting in 4 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 skillet and cook, stirring, to heat through. Nestle the chicken cutlets in the sauce, then arrange some pepperoni slices over the top of each one. Lay some cubed mozzarella on top, then cover the skillet with a lid and cook until the cheese is melted, 2 to 3 minutes. Sprinkle with the parsley.
• Serve immediately with a side salad or over pasta, with marinara spooned over the top.

PEPPERONI CHICKEN

Steps:

• Cut chicken breasts into small pieces.
• Toss with bread crumbs to coat.
• Saute in hot oil until medium brown.
• Place chicken in a casserole dish.
• Pour sauce over chicken.
• Top with cheese and pepperoni.
• Bake at 300º until heated through. About 30-45 minutes.
• Serve with spaghetti if desired.