Ingredients
8
8 servings
- •8 skinless, boneless chicken breasts
- •1 cup bread crumbs
- •1 teaspoon dried oregano
- •0.5 teaspoon garlic salt
- •salt and ground black pepper to taste
- •6 tablespoons olive oil, divided
- •2 (14 ounce) cans diced tomatoes
- •2 teaspoons white sugar
- •1 teaspoon garlic salt
- •1 teaspoon dried basil
- •0.5 teaspoon dried oregano
- •salt and ground black pepper to taste
- •6 ounces sliced pepperoni
- •3 cups shredded mozzarella cheese
Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- Place chicken breasts between 2 sheets of heavy plastic or waxed paper on a solid, level surface. Firmly pound with the smooth side of a meat mallet to a 1/2-inch thickness.
- Combine bread crumbs, 1 teaspoon oregano, 1/2 teaspoon garlic salt, salt, and black pepper in a shallow bowl. Dip both sides of chicken in bread crumb mixture until evenly coated.
- Heat 1 1/2 tablespoons olive oil in a large skillet over medium heat. Cook 2 chicken breasts until browned and no longer pink in the center, about 4 minutes per side. Repeat with remaining olive oil and chicken breasts. Arrange chicken breasts in a 9x13-inch baking dish.
- Combine tomatoes, sugar, garlic salt, basil, oregano, salt, and black pepper for sauce in a saucepan. Cook over medium-low heat until heated through, 10 to 15 minutes. Pour sauce evenly over chicken breasts in the baking dish.
- Cover tomato sauce with pepperoni and mozzarella cheese.
- Bake in the preheated oven until cheese is melted, 20 to 30 minutes.
Nutritional Facts
Per 8 servings
- Calories: 495
- Carbohydrate: 16g
- Fat: 29g
- Fiber: 2g
- Protein: 40g
- Sugar: 5g
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