Pepperoni Chicken Parmesan

Tracy Knutsen
Pepperoni Chicken Parmesan

My husband is technically Irish.  I’m not sure where he got this Italian streak, but I see it every time I ask him what he wants for dinner.  Ziti, spaghetti, lasagna, linguine, pizza, clam sauce, calzone…you name it, he loves it. As he is also diabetic, I really have to be more conservative with all the pastas and dough, and make sure he doesn’t overload on carbs.  This recipe is heavy on protein and, when served with a whole wheat or low carb pasta – even spaghetti squash “pasta” – it makes a super flavorful and healthy meal.  I love the surprise of the pepperoni, too!

Pepperoni Chicken Parmesan

Pepperoni Chicken Parmesan

Ingredients:

4 boneless skinless chicken breasts

1/2 cup flour

1/2 teaspoon salt

1/4 teaspoon pepper

1 egg

2 tablespoons water

1/2 cup breadcrumbs (I make my own with whole wheat bread and season with Italian seasoning)

2 tablespoons oil

pepperoni slices (I use turkey pepperoni, but use your favorite)

1  1/2 cups marinara sauce, jarred or homemade

1 cup shredded mozzarella cheese

Parmesan cheese

Instructions:

Pound each chicken breast between two sheets of wax paper until they are of even thickness. You can also do this inside a ziptop bag.

Season the flour with salt and pepper.  Dip each piece of chicken in the flour, then in the egg that has been whisked with water, and finally in the breadcrumbs.

Heat oil over medium high heat. Saute the chicken about 3 minutes per side to get a nice brown crust. Drain on paper towels.

Pepperoni Chicken Parmesan

Preheat oven to 450. Place the chicken on a baking sheet that has been lined with foil (sprayed with cooking spray) or parchment. Top each with piece pepperoni slices and a generous spoonful or two of the marinara sauce. There are no actual measurements here, the recipe is very flexible. Sprinkle a 1/4 cup of the mozzarella cheese and a teaspoon or two of Parmesan cheese.  (Tip: if you prefer pepperoni that is a little crispy, put it on top of the cheese instead of beneath everything.  That’s how I like it!)

Pepperoni Chicken Parmesan

Bake for 15 minutes or until cheese is melted and begins to brown. Serve with the pasta of your choice. We generally use the rest of the jar of marinara on our pasta.

Pepperoni Chicken Parmesan

You might also like these!

White Clam Sauce Kid-Friendly Recipes for a Healthier Summer Easy Healthy Quinoa RecipeRoasted Bell Peppers Stuffed With Quinoa Skillet Meal: Chicken and Black Bean Burrito Skillet

83 thoughts on “Pepperoni Chicken Parmesan”

    1. lol! She sure did! I didn’t know about that group. I thought #sundaysupper was like #wordlesswednesday or #throwbackthursday. I’m happy to officially participate! 🙂

  4. Your recipes are making me hungry 😉 Thanks so much for linking up with us at the MaMade Blog Hop! Don’t forget to stop back and link up again next week and see if you’ve been featured! 🙂 I hope you’re having a great week!

Comments are closed.