Pepperoni Chicken Recipes

PEPPERONI CHICKEN

Steps:

• 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.)

PEPPERONI PIZZA CHICKEN FINGERS

Steps:

• Make the chicken fingers: Preheat the oven to 425 degrees F. Pulse the pepperoni in a food processor until finely chopped. Transfer to a shallow dish and combine with the Italian seasoning, breadcrumbs and olive oil. In a separate shallow dish, whisk the eggs with a pinch of salt.
• Set a rack on a baking sheet; coat the rack with cooking spray. Add the chicken to the egg mixture and toss to coat. Remove the chicken from the egg mixture, shaking off any excess, then coat with the pepperoni breadcrumbs, pressing firmly to adhere. Place the strips on the prepared rack and coat generously with cooking spray. Bake until cooked through and golden brown, 15 to 20 minutes.
• Meanwhile, make the dipping sauce: Combine the marinara sauce and mozzarella in a microwave-safe bowl. Just before serving, microwave in 30-second intervals until the sauce is hot and the cheese melts. Stir to combine. Serve with the chicken fingers.

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.

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.

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.

CHICKEN PEPPERONI

Steps:

• 1. Preheat oven to 350 degrees F. Line a baking sheet with foil and lightly spray with non-stick cooking spray.
• 2. While the oven is preheating, place the chicken breasts on a large cutting board. If the chicken appears to be a little thicker than thin, pound it down using a meat mallet to about 1/4 - 1/2-inch thick. Season with salt, pepper, and garlic powder or garlic salt, to your taste. Add Italian seasoning, to your taste.
• 3. Place a small amount of the cheese over the chicken breasts.
• 4. Place about 3 slices of pepperoni over the cheese.
• 5. Carefully roll the chicken, from smallest end to largest end as tightly as you can, and secure with toothpicks with the "seam side" facing down. Add more seasonings to your liking.
• 6. Place about 2 to 4 tablespoons of marinara sauce on the cooking sheet and carefully transfer the chicken to the baking sheet. You can add an extra pepperoni on top of each chicken breast simply by placing it over the toothpicks and down onto the chicken.
• 7. Bake for about 30-35 minutes or until chicken is done. Add marinara sauce over the chicken and sprinkle with additional cheese. Place back in the oven for about 5 minutes, or until cheese has melted.
• 8. Remove the chicken and transfer to plates. Carefully remove the toothpicks and serve. You can either cut it into small spiral rolls or eat it just like it is.

SLOW COOKER CHICKEN PEPPERONI

Steps:

• Pour broth into the bottom of a slow cooker. Add chicken breasts. Pour spaghetti sauce over chicken. Layer pepperoni and jalapeno slices on top.
• Cook on Low until chicken is cooked through, 4 to 5 hours.
• Divide spaghetti among 4 serving plates. Lay mozzarella cheese slices over spaghetti. Divide chicken mixture among plates.

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.

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.