Chicken with Peperoni-Marinara Sauce
1/2 tsp. minced fresh garlic
16 slices pepperoni, coarsely sliced
1/4 tsp. dried oregano
1 1/2 c. lower sodium marinara sauce
2 tbsp. chopped fresh basil
2 tsp. olive oil
1 1/2 pounds chicken cutlets
1/4 tsp. freshly ground black pepper
1 c. shredded part skim mozzarella cheese
Makes 4 servings
1. Preheat broiler to high
2. Heat saucepan over medium-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.
3. Heat a large ovenproof skillet over medium-high heat. Add oil; swirl to coat. Sprinkle chicken with pepper. Add chicken to skillet; cook 5 minutes or until lightly browned, turning after 3 minutes.
Spoon sauce over chicken;
sprinkle evenly with cheese.
Broil 2 minutes or until cheese melts.
It turned out really awesome. I had to make some garlic bread to go with it. If Kroger had not had it on special this week for $1 I wouldn't have thought about it.
I used the Prego Heart Smart sauce because it was the one with the lowest sodium that Kroger carries in my store. Cooking Light recommends McCutcheon's. I used my cast iron skillet because I couldn't remember if my other skillets could go in the oven, I have had them 10 years and never needed to know that before. Next time I will wait to cut the broiler on until I start the chicken. The cheese got to browned in a minute starting it at the beginning as stated in the directions. This is a quick recipe so you can do it on a work night too. I was talking about it this week at work and a couple people said it would be good over pasta and I am sure it would be but eating it without was very filling too.
Without the garlic bread a serving is
14.7 g fat
48.5 g protien
533 mg sodium
122 mg cholestrol