Chicken Pepperoni Parmesan Casserole Recipes

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CHICKEN PEPPERONI



Chicken Pepperoni image

Wonderful breaded chicken topped with pepperoni, and tomato sauce, and mozzarella cheese. Serve plain, or over your favorite pasta.

Provided by Laura Bildner Roberson-Jones

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h22m

Yield 8

Number Of Ingredients 14

8 skinless, boneless chicken breasts
1 cup bread crumbs
1 teaspoon dried oregano
½ teaspoon garlic salt
salt and ground black pepper to taste
6 tablespoons olive oil, divided
2 (14 ounce) cans diced tomatoes
2 teaspoons white sugar
1 teaspoon garlic salt
1 teaspoon dried basil
½ teaspoon dried oregano
salt and ground black pepper to taste
6 ounces sliced pepperoni
3 cups shredded mozzarella cheese

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Place chicken breasts between 2 sheets of heavy plastic or waxed paper on a solid, level surface. Firmly pound with the smooth side of a meat mallet to a 1/2-inch thickness.
  • Combine bread crumbs, 1 teaspoon oregano, 1/2 teaspoon garlic salt, salt, and black pepper in a shallow bowl. Dip both sides of chicken in bread crumb mixture until evenly coated.
  • Heat 1 1/2 tablespoon olive oil in a large skillet over medium heat. Cook 2 chicken breasts until browned and no longer pink in the center, about 4 minutes per side. Repeat with remaining olive oil and chicken breasts. Arrange chicken breasts in a 9x13-inch baking dish.
  • Combine tomatoes, sugar, 1 teaspoon garlic salt, basil, 1/2 teaspoon oregano, salt and black pepper in a saucepan. Cook over medium-low heat until heated through, 10 to 15 minutes. Pour sauce evenly over chicken breasts in the baking dish.
  • Cover tomato sauce with pepperoni and mozzarella cheese.
  • Bake in the preheated oven until cheese is melted, 20 to 30 minutes.

Nutrition Facts : Calories 495.2 calories, Carbohydrate 15.6 g, Cholesterol 107.7 mg, Fat 29.2 g, Fiber 1.6 g, Protein 39.8 g, SaturatedFat 9.6 g, Sodium 1290.8 mg, Sugar 4.8 g

CHICKEN PARMESAN WITH PEPPERONI



Chicken Parmesan With Pepperoni image

Okay, so it's not so healthy, but rather because my husband can't get enough pepperoni attention. A recipe with minor changes from Chef Bryan Vietmeier of Seattle's Take 5 Urban Market.

Provided by gailanng

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 18

2 large eggs
1/4 cup milk
1/2 cup flour
2 cups panko breadcrumbs (can sub seasoned bread crumbs)
4 boneless skinless chicken breast halves, pounded 3/4-inch thick
salt & freshly ground black pepper
3/4 cup canola oil or 3/4 cup vegetable oil
1 1/2 cups tomato sauce (recipe below)
1 cup shredded mozzarella cheese
1/4 cup freshly grated parmigiano-reggiano cheese
2 ounces sliced pepperoni
2 tablespoons chopped flat leaf parsley
1 (15 ounce) can tomato sauce
1 pinch red pepper flakes
3/4 teaspoon garlic powder (can sub fresh garlic about 1 - 2 cloves)
1/4 teaspoon sugar
1/2 teaspoon dried oregano
kosher salt & freshly ground black pepper

Steps:

  • Preheat the oven to 450 degrees. In a small saucepan, combine the ingredients for the tomato sauce. Simmer over medium-low heat as you prepare the chicken.
  • In a pie plate, beat the eggs with the milk. In 2 more pie plates (or shallow dishes), spread the flour and panko. Season the panko lightly with salt and pepper. Pat the chicken dry and season with salt and pepper. Lightly dredge each chicken breast in the flour (this seals and keeps moist), followed by the egg, and finishing with the panko. Press to help the crumbs adhere.
  • In a large skillet, heat the oil over medium-high heat until shimmering. Add the chicken and cook, turning once, until cooked through, about 7 minutes. Drain the chicken on a paper towel-lined plate, then transfer to a lightly greased baking dish.
  • Top the chicken with the tomato sauce, two cheeses, pepperoni and parsley. Bake the chicken for about 15 minutes, until the cheese is melted and bubbling.

Nutrition Facts : Calories 1037.5, Fat 64.1, SaturatedFat 12.2, Cholesterol 211.1, Sodium 2111.5, Carbohydrate 64.1, Fiber 6, Sugar 12.6, Protein 51.6

CHICKEN PARM-ERONI



Chicken Parm-eroni image

Provided by Food Network

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 20

Nonstick cooking spray, for the pan
Four 8-ounce boneless, skinless chicken breast halves
Kosher salt and freshly ground black pepper
4 ounces pepperoni, sliced thin
8 ounces fresh mozzarella
1 cup grated Parmesan, plus more for serving
1 cup all-purpose flour
2 large eggs
2 cups panko breadcrumbs
2 ribs celery, trimmed
1 small carrot, trimmed
1 small onion, trimmed
3 tablespoons canola oil
4 ounces pepperoni, sliced into 1/4-inch strips
2 teaspoons tomato paste
2 cloves garlic, minced
One 28-ounce can crushed San Marzano tomatoes
2 whole fresh basil leaves, plus more, chiffonade, for garnish
1 bay leaf
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F. Set a wire rack over a roasting pan and spray with the nonstick spray.
  • Using a sharp knife, make a lengthwise, horizontal cut into the side of each chicken breast so you can open it up like a book. Place between two sheets of plastic wrap and gently pound out so it has an even thickness. Sprinkle with salt and pepper.
  • Lay slices of pepperoni down the middle of each breast, slightly overlapping each piece so there are no gaps. Top with slices of mozzarella. Sprinkle each piece of chicken with 1 tablespoon Parmesan. Starting with one of the edges of the chicken (that isn't covered) roll each chicken breast over the top of the pepperoni and cheese (like a sushi roll) onto itself. Secure by inserting one skewer on each end and one in the middle so it retains its shape.
  • Set up a breading station with 3 pans. Pour the flour into one and season with salt and pepper. Crack the eggs into a second pan and season with salt and pepper. Mix well. In the third pan, add the panko and remaining 3/4 cup Parmesan. Season with salt and pepper and mix well. Working with one chicken portion at a time, dip into the seasoned flour, then egg mixture and then panko, gently pressing the panko into the chicken all over, especially taking care to cover the seams and sides.
  • Place the breaded chicken portions on the prepared rack seam-side down, ensuring they have space between them so they cook evenly. Spray with nonstick spray, then bake until golden brown, about 30 minutes. Allow to cool for a few minutes before slicing.
  • Prepare the sauce: Add the celery, carrots and onion to a food processer and process until finely diced. Set aside.
  • In a large pot, add the canola oil and thinly sliced pepperoni. Cook over medium heat, gently stirring, until the pepperoni is crisp, about 3 minutes. Remove with a slotted spoon and set aside to drain on a paper towel. To the pepperoni fat in the pot, add the tomato paste, garlic and the onion-celery-carrot mixture and saute until golden, 4 to 5 minutes. Add the tomatoes, basil and bay leaf. Bring to a boil, then reduce the heat to a simmer and cook for 30 minutes.
  • Slice the chicken into 1-inch-thick slices and serve with the sauce. Garnish with the crispy pepperoni, basil and more Parmesan.

BAKED CHICKEN PEPPERONI



Baked Chicken Pepperoni image

There was a movie in the 1980s called Seems Like Old Times starring Goldie Hawn and Chevy Chase. One of the recurring themes in this movie was Goldie Hawn's character's ability to cook an amazing dish called Chicken Pepperoni. I had never heard of Chicken Pepperoni before, but I thought it sounded delicious. So I decided to put some ingredients together and gave it the ol' college try. It came out delicious!

Provided by FatherKnowsBest

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 32m

Yield 4

Number Of Ingredients 8

1 teaspoon oregano
1 teaspoon dried basil
4 boneless, skinless chicken breasts
cooking spray
1 clove garlic, chopped
1 (14 ounce) jar spaghetti sauce
1 (8 ounce) package shredded mozzarella cheese, or to taste
24 slices turkey 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.

Nutrition Facts : Calories 418.3 calories, Carbohydrate 16.9 g, Cholesterol 133.2 mg, Fat 17.4 g, Fiber 2.9 g, Protein 46.8 g, SaturatedFat 8.1 g, Sodium 1355 mg, Sugar 9.3 g

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