Categories: Meals
Ingredients
- 4 tbsp. olive oil
- 2 pts. cherry tomatoes, halved
- 2 large garlic cloves, chopped
- 1 sprig fresh oregano, leaves stripped from stem and chopped
- 1 tsp. crushed red pepper
- A few leaves fresh basil, torn
- Salt and pepper
- 4 chicken breasts, tenders removed
- 8 oz. ball smoked mozzarella, thinly sliced
- 3 oz. thinly sliced pepperoni
Directions
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In a saucepan or skillet with a lid, heat 2 tbsp. oil over medium to medium-high. Add the tomatoes and cook, stirring often, until softened a bit, 3-4 minutes. Add the garlic, oregano, crushed red pepper and a few torn basil leaves; cover and cook, shaking the pan occasionally, until the tomatoes break down, about 20 minutes. Uncover and cook, stirring occasionally, until the sauce thickens, about 5 minutes; season with salt and pepper.
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Heat a large cast-iron skillet over medium-high, and preheat the broiler.
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Working with 1 breast at a time, butterfly the chicken by cutting horizontally with a sharp knife almost all the way through. Open like a book and pound between sheets of plastic to about 1/4 inch thick. Season the chicken with salt and pepper. Add 1 tbsp. oil to the cast-iron skillet. Add 2 chicken breasts and cook until golden and cooked through, 2-3 minutes per side; transfer to a foil-lined baking sheet. Repeat with 1 more tbsp. oil and the remaining 2 chicken breasts.
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Top the chicken with the cherry tomato sauce, cheese and pepperoni. Broil until bubbly and brown, about 3 minutes. Top with a few more torn basil leaves.