Pepperoni Chicken

(from kylerhea’s recipe box)

Source: Ree Drummond

Categories: Chicken, Italian, January2016


  • 2 whole Boneless, Skinless Chicken Breasts
  • Salt And Pepper, to taste
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Butter
  • 3 cups Good Marinara Sauce
  • 1 package (3.5 Ounces) Pepperoni Slices
  • 4 slices Mozzarella Cheese
  • Fresh Parsley, Minced
  • Salad Or Cooked Pasta, For Serving


  1. Use a sharp knife to slice both chicken breasts in half through the middle, so that you wind up with four thinner chicken cutlets. Season with salt and pepper.

  2. Heat a heavy skillet over medium to medium-high heat and add the butter and olive oil. Cook the chicken until it has nice color on the outside and is cooked through, about 2 1/2 minutes per side. Remove the chicken to a plate. Pour the marinara sauce into the pan and stir to heat through.

  3. Nestle the chicken cutlets in the sauce, the arrange pepperoni slices over the top of each one. Lay a mozzarella slice on top, then cover the skillet with a lid and cook for 2 to 3 minutes, until the cheese is melted. Sprinkle with parsley.

  4. Serve immediately with a side salad, or over pasta, with marinara spooned over the top.

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