Auroras Chicken Pepperoni Recipe 425

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CHICKEN PEPPERONI

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



Chicken Pepperoni image

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

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

SLOW COOKER CHICKEN PEPPERONI

Chicken breast with a little kick, served over spaghetti. Use your favorite spaghetti sauce - I use one with mushrooms and green bell peppers.

Provided by Carla Hudson

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 4h10m

Yield 4

Number Of Ingredients 7



Slow Cooker Chicken Pepperoni image

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.

Nutrition Facts : Calories 389.9 calories, Carbohydrate 31.2 g, Cholesterol 87.1 mg, Fat 12.7 g, Fiber 3.7 g, Protein 35.2 g, SaturatedFat 5.1 g, Sodium 1192 mg, Sugar 9.7 g

1 (14 ounce) can chicken broth
4 boneless, skinless chicken breasts
1 (14 ounce) jar spaghetti sauce
12 slices sandwich pepperoni
6 slices jalapeno
½ (16 ounce) package cooked spaghetti
4 slices mozzarella cheese

CHICKEN PEPPERONI

If you're looking to impress someone, you couldn't do it better...and or easier. Just be careful that you don't overcook the chicken.

Provided by Mimi Hiller

Categories     Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 14



Chicken Pepperoni image

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.

1/2 lb pasta
1/2 whole pepperoni
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper, freshly ground
1/2 teaspoon oregano, ground (or 2 teaspoons fresh)
1/2 teaspoon basil, crushed (or 2 teaspoons fresh)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 lb boneless skinless chicken breast
to taste olive oil (optional)
16 ounces tomato sauce
1 (6 ounce) can tomato paste
1/2 teaspoon red pepper flakes, crushed (or more, to taste)

AURORA'S CHICKEN PEPPERONI RECIPE - (4.2/5)

Provided by á-24895

Number Of Ingredients 10



Aurora's Chicken Pepperoni Recipe - (4.2/5) image

Steps:

  • Preheat the oven to 375 degrees fahrenheit. Spray a large baking dish with nonstick spray and set aside. To each flattened chicken breast, season 1 side (the topside) with salt, pepper, onion powder and a good pinch of dried oregano, scattering it evenly over each breast. Next add a layer of shredded Parmesan, just a light but solid layer (you don't want too much or it will be hard to roll them.) Finally add a layer of pepperoni, just overlapping them slightly. Again don't go doubling up the pepperoni or it will be too hard to roll. Starting at the wide end, carefully roll up the chicken trying to keep all of the filling in. If any squeezes out, just stuff it back in with your fingers. Use toothpicks or spaghetti (broken into 3" pieces) to stake it into place. Season the tops of the chicken lightly with salt and pepper. Meanwhile, add the jar of sauce to your baking dish. Scatter over a generous pinch of red pepper flakes, optional. Nestle each chicken roll in the sauce spreading them out evenly across the dish. Bake for 20 minutes, if normal sized breasts, 25 if they are the really large kind. Remove and layer the top of the chicken with mozzarella. Put back in the oven on the highest rack and bake another 8 minutes or until the top of the mozzarella has begun to turn golden. If need be, you can kick the broiler on to help it along. Remove and let cool for 5-8 minutes before serving.

3 boneless skinless chicken breasts, pounded to 1/4 inch thickness
1 cup Parmesan, shredded
Salt and pepper
Onion powder
Dried oregano
1 package pepperoni slices
Red pepper flakes
1 ball of fresh Mozzarella, cut into thin slices
1 jar (16 ounce) of your favorite marinara sauce (mine is Rao's)
Spaghetti or toothpicks for securing the chicken

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