Chicken Pizzaiola

I had a hard time deciding on what to make for dinner tonight.  I felt strongly about chicken since I haven't served it yet this week, but my old recipes sounded boring.  Let's try Chicken Pizzaiola

What you will need:  Olive oil, three garlic cloves, 28 oz can crushed tomatoes, 15 oz can diced tomatoes, Italian seasoning (or basil or oregano) Parmesan cheese (I'm using the kind in the green shaker can, use fresh if you have it), 4 chicken breast, pepperoni slices, mozzarella.

Start by heating the oil, take the bottle around the pot about three times.  Add the garlic and cook for a few minutes, until it become fragrant.  Add the two cans of tomatoes.  Simmer this for about 20 minutes, until it starts thickening.  Add the Italian seasoning. I like a lot, just add to your taste.  Add a bit salt and pepper too, whatever you like, really.  Let simmer again for about 15 minutes or longer.  In the meantime, thin your chicken breast.  To do this, place a breast between two pieces of cling wrap.  Using a meat tenderizer, use the flat side and gently hit the breast until it thins about a bit.  If you don't have a meat tenderizer us a small fry pan.

Place the sauce in the bottom of a 9x13 pan.  Place 1/2 cup of Parmesan in the shallow dish.  I also added a little Italian seasoning to the cheese.  Pat the chicken dry with paper towels and season with salt and pepper.  Dredge in the Parmesan and coat the chicken.  Place the chicken on top of the sauce and bake for 15 minutes at 450 degrees.  Add pepperoni and mozzarella cheese to the top of the chicken. You could Increase the oven temp to 475 bake another 5 minutes.

Serve over spaghetti if you'd like and with a side salad.

I'm posting this before actually trying it, so I'll check back later and let you know how it was.

This was absolutely delicious!  The chicken breast was juicy and covered in a blanket of pepperoni and bubbly cheese.  Does it get any better than that?  I don't think so.