You can now satiate your pizza cravings without worrying about gluten with Chicken Pepperoni. This dish is just like baked pepperoni, mozzarella and tomato sauce on pan-fried chicken instead of a pizza base. Isn’t it interesting? To give it a try, read on!
Preheat the oven at 165° C. Place the chicken breasts between two sheets of cling film or plastic wrap and pound them with a kitchen mallet or rolling pin until the chicken breasts are about half an inch thick. In a bowl, mix bread crumbs, oregano, garlic salt, salt and pepper. Dip the chicken in this mixture and coat all the sides evenly.
In a large pan, heat olive oil on medium flame and place the chicken in the pan. Cook for about 8-10 minutes until the chicken turns brown on both sides and is no longer pink in the centre. Once done, place the cooked chicken breasts in a baking dish.
In a saucepan, add tomatoes, sugar, salt, pepper, garlic salt, basil and oregano. Combine and cook on medium-low flame for about 10-15 minutes. Pour this sauce over the cooked chicken placed in the baking dish. Add pepperoni and mozzarella cheese on top. Bake for about 20-30 minutes until the cheese melts.
Garnish the baked chicken with basil pesto or left-over sauce. Serve hot with pasta or rice.
The longer you cook the tomato sauce, the more flavourful it will be. You can also use store-bought marinara sauce instead of homemade tomato sauce.
Share your version of this recipe
How do you make Chicken Pepperoni at home? Is it the marinara sauce or the tomato sauce that you prefer for your recipe? Let us know with your version of the recipe.
Frequently Asked Questions
For how long can I store the extra tomato sauce?
You can freeze unused tomato sauce in an air-tight jar for about 3-4 days.
What is the required quantity of marinara sauce if I skip the tomato sauce?
If you’re skipping the preparation of tomato sauce and using store-bought marinara sauce instead, you will need about 3-4 cups of marinara sauce.