Chicken & Pepperoni Bake
6 boneless, skinless chicken breast
kosher salt and freshly ground black pepper, to taste
1 pound sliced Pepperoni
12 mozzarella slices
2 cups Tomato sauce, purchased or homemade
12 each Basil leaves, for serving
¼ cup Italian parsley, finely chopped, for serving
Preheat the oven to 375˚F.
Filet or butterfly the chicken breasts. Gently pound the chicken breast and thighs to flatten slightly. For easy cleanup, place the chicken inside of a plastic gallon zip-top bag to pound. Season with salt and pepper.
Arrange the prepared chicken in the cast iron in a single layer. Bake for 5 minutes.
Remove the pan from the oven. Carefully arrange the sliced pepperoni over the chicken breast so it’s slightly overlapping like scales. Top each piece of chicken with a slice of mozzarella.
Spoon tomato sauce into the pan around the chicken. Continue baking for 5-8 more minutes or until the chicken is cooked through.
Top with fresh basil and finely chopped Italian parsley before serving.
Copyright 2025 by WPLG Local10.com - All rights reserved.
