Tuesday, January 10, 2012

Chicken with Pepperoni-Marinara

 Serves 4, 380 calories


  • 1/2 teaspoon minced fresh garlic (or 1 teaspoon bottled minced garlic)
  • 20  slices pepperoni, chopped in quarters
  • 1/4 teaspoon dried oregano
  • 1 1/2 cups lower-sodium marinara sauce (such as McCutcheon's)
  • 2 tablespoons chopped fresh basil
  • 2 teaspoons olive oil
  • 1 lb chicken breast, bone in
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup shredded part-skim mozzarella cheese
  • cooking spray


1. Preheat over to 400 degrees.
2. Cook chicken in a pan for 45 minutes in the mean time prepare sauce.
3. Heat a saucepan over medium-high heat. Coat pan with cooking spray. Add garlic and pepperoni; cook 2 minutes or until garlic begins to brown, stirring frequently. Add oregano; cook 30 seconds. Add marinara sauce; bring to a boil. Reduce heat, and add basil. Let simmer while chicken cooks.
4. Take chicken out the oven and turn broiler on high.
4. Sprinkle chicken with pepper. Spoon sauce over chicken; sprinkle evenly with cheese. Broil 2 minutes or until cheese melts.

Serve with a tossed salad or roasted veggies.

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