Serves: 4 servings (6 oz chicken with ½ cup sauce)
Ingredients
2 tsp extra-virgin olive oil
1½ lbs boneless, skinless chicken breasts, halved width-wise to make 2 thinner breasts*
¼ tsp freshly ground black pepper
2 cloves fresh garlic, minced
16 slices turkey pepperoni, coarsely chopped
½ tsp dried oregano
24 oz lower-sodium marinara sauce
2 Tbsp chopped fresh basil
¾ cup shredded part-skim mozzarella cheese
Instructions
Preheat broiler.
Heat olive oil in a large, oven-safe skillet over medium-high heat. Once hot, add chicken and sprinkle with pepper. Cook 3-4 minutes or until golden, flip and cook 2-3 minutes longer. Remove chicken to a plate and set aside. Cover to keep hot.
To the skillet, 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 simmer. Reduce heat, and simmer 5 minutes. Remove from heat; stir in basil and nestle the cooked chicken into the marinara.
Sprinkle with mozzarella and broil for 2-3 minutes or until cheese is bubbly and melted, watching closely to avoid burning. Serve with pasta of choice, if desired.
Notes
*I used 2 large (12 ounce) chicken breasts that were thinned to 2 six-ounce breasts