I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Chicken Pepperoni
...in your mind.
Chicken Pepperoni

Chicken Pepperoni

Chicken and pepperoni was honestly a combo I hadn't considered until suggested by viewer. And let me tell you...it's insane. This could be served as is, with a salad maybe. Or for a slightly heartier version, on top of rice or pasta. This serves 4, but could easily serve 6 by simply adding another chicken breast and more cheese - there's enough sauce.

Serves 4

Ingredients

  • 2 chicken breasts
  • Kosher salt & coarse ground black pepper
  • Olive oil
  • 1/2 red onion diced, about a cup
  • 5 ounces sliced pepperoni circles, cut the slices in half
  • 12 ounce jar roasted red peppers, drained and rough chopped
  • 15 ounce tomatoes: diced, fire roasted, crushed, cherry - you pick and any will work, I promise
  • 2 cloves garlic paste, or 4 large cloves minced
  • 8 ounces tomato sauce
  • 1 tablespoon Italian seasoning
  • 1/2 tablespoon smoked paprika
  • 1 teaspoon red pepper flakes
  • 1/4 cup spicy tomato pesto, I used this one or reg tomato paste will work
  • 2 tablespoons balsamic vinegar
  • 8 slices mozzarella
  • Basil leaves and shredded Parmesan for serving

Directions

  1. Slice breasts in half horizontally, then season one side with salt & pepper
  2. Put an oven proof pan on medium heat, add a tablespoon of oil and cook breasts until done on both sides, remove
  3. Add a touch more oil to the pan and the onions, cook a couple minutes until just softened
  4. Now throw in about 4 ounces of the pepperoni (save the rest for the top) and stir, separating the pieces as you go for a couple minutes to let the fat render out
  5. Preheat oven to 450
  6. Add the red peppers stirring well, then add everything else down to and including the vinegar - mix well and let simmer 10 minutes
  7. Nestle the chicken under the sauce, and top each piece with cheese, scatter with remaining pepperoni, then bake until cheese is bubbly 5 - 10 minutes
  8. Remove and plate topped with some torn basil and the parm
Chicken Pepperoni

Chicken Pepperoni

Chicken and pepperoni was honestly a combo I hadn't considered until suggested by viewer. And let me tell you...it's insane. This could be served as is, with a salad maybe. Or for a slightly heartier version, on top of rice or pasta. This serves 4, but could easily serve 6 by simply adding another chicken breast and more cheese - there's enough sauce.

Serves 4

Ingredients

  • 2 chicken breasts
  • Kosher salt & coarse ground black pepper
  • Olive oil
  • 1/2 red onion diced, about a cup
  • 5 ounces sliced pepperoni circles, cut the slices in half
  • 12 ounce jar roasted red peppers, drained and rough chopped
  • 15 ounce tomatoes: diced, fire roasted, crushed, cherry - you pick and any will work, I promise
  • 2 cloves garlic paste, or 4 large cloves minced
  • 8 ounces tomato sauce
  • 1 tablespoon Italian seasoning
  • 1/2 tablespoon smoked paprika
  • 1 teaspoon red pepper flakes
  • 1/4 cup spicy tomato pesto, I used this one or reg tomato paste will work
  • 2 tablespoons balsamic vinegar
  • 8 slices mozzarella
  • Basil leaves and shredded Parmesan for serving

Directions

  1. Slice breasts in half horizontally, then season one side with salt & pepper
  2. Put an oven proof pan on medium heat, add a tablespoon of oil and cook breasts until done on both sides, remove
  3. Add a touch more oil to the pan and the onions, cook a couple minutes until just softened
  4. Now throw in about 4 ounces of the pepperoni (save the rest for the top) and stir, separating the pieces as you go for a couple minutes to let the fat render out
  5. Preheat oven to 450
  6. Add the red peppers stirring well, then add everything else down to and including the vinegar - mix well and let simmer 10 minutes
  7. Nestle the chicken under the sauce, and top each piece with cheese, scatter with remaining pepperoni, then bake until cheese is bubbly 5 - 10 minutes
  8. Remove and plate topped with some torn basil and the parm