How’d you meet your best friend? Middle School? High School? Church? A job? My sweet bestie walked into my life at a time when I really needed a friend and hasn’t walked away since. I’m so thankful to have her in my life. It’s just really hard now that we live 2000+ miles away from each other.
But then she will come to visit me, or I’ll head home to California, and all is right with the world again.
And sometimes during these visits, we get to cook together.
This recipe is from Cooking Light, Jan/Feb 2012.
Substitution made, noted below.
Chicken with Pepperoni-Marinara Sauce
1/2 tsp minced fresh garlic
16 slices pepperoni, coarsly chopped
1/4 tsp dried oregano
1 1/2 c low-sodium marinara sauce
2 tblsp chopped fresh basil
2 tsp olive oil
1 1/2 lbs chicken cutlets
1/4 tsp ground black pepper
1 c shredded park-skim mozzarella cheese – We used my favorite parm-reggiano blend from Trader Joes
Preheat broiler to high.
Heat a saucepan over med-high heat. Coat pan with cooking spray. 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. Remove from heat; stir in basil.
Heat a large ovenproof skillet over med-high heat. Add oil; swirl to coat. Sprinkle chicken with pepper. Add chicken to skillet; brown on both sides, approximately 5 minutes total. Spoon sauce over chicken; sprinkle evenly with cheese. Broil 2 minutes or until cheese melts.
The zucchini was an easy addition to this dinner. Sliced 2 zucchini into 1/2 inch rounds, sprinkled with salt and Tuscan Sunset seasoning and cooked on a grill pan set to med-high heat.