Chicken with pepperoni-marinara sauce

Dinner tonight, December 10, 2015
Really easy dish to make, very tasty. Serve with rice and green salad
5 servings
  • ½ teaspoon minced fresh garlic
  • 16 slices pepperoni, coarsely chopped
  • ¼ teaspoon dried oregano
  • 1 ½ cups lower-sodium marinara sauce (such as McCutcheon's)
  • 2 tablespoons chopped fresh basil
  • 2 teaspoons olive oil
  • 1 ½ lbs. chicken thighs
  • ¼ teaspoon freshly ground black pepper
  • 1 cup fresh mozzarella cheese
1) Preheat broiler to high.
Heat a saucepan over medium-high heat. Add de-boned chicken thighs skin side down. Brown chicken on both sides, set aside. Drain pan for chicken fat but leave 1-2 tbsp. of the fat. 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 boil. Reduce heat, and simmer 5 minutes.
Sprinkle chicken with pepper, and add chicken back to pan and cook 5 minutes. Spoon sauce over chicken; tear cheese and spread all over dish.. Broil 2 minutes or until cheese melts.

Conversion calculator
blog comments powered by Disqus