chicken pepperoni recipe

Chicken Pepperoni

This is a great dish~it’s got everything: cheesy, baked comfy texture, crazy amazing flavor (the cheesiness married with the spice from the pepperoni sauce…I swear this is almost as dangerous as the crab cakes!!) basically it is a unique weeknight meal that can take yawn city chicken to awesome super chicken! If you have the pepperoni sauce on hand (I usually make a big batch and then freeze into portions) this really becomes an effortless meal…well maybe a few dishes ???? (ok, ok so there will be dishes…there’s always dishes…) Enjoy!!

Product Description

Chicken Pepperoni
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Ingredients

  • 2 whole chicken breasts~split (I usually will use the thighs to keep this more keto friendly)
  • 1/2 cup ghee/bacon fat/coconut oil or some combination of all
  • Loads of fresh cracked pepper and celtic sea salt
  • 1 cup of whatever flour you have on hand (I tend to use a combination of almond and cashew)
  • 1/4 cup freshly grated parmesan cheese
  • 8 oz of fresh mozzarella cheese~sliced
  • 1 cup pepperoni sauce

Instructions

  1. Preheat oven to 350 degrees
  2. You can cut your chicken into portions that you want to serve; I usually pound my chicken just a bit and then I cut in half so I have 4 servings per whole chicken breast~but do what ever you want it will not matter. 
  3. I heat my oil in a large skillet over medium high heat. 
  4. Meanwhile in a separate bowl I combine the flour, parmesan cheese, salt and pepper. 
  5. Take your chicken and dredge it through the flour mixture and shake off any excess.  I will usually prep as many as the pan will hold before I begin.  The browning goes fast and we do not want the flour to burn~it’s just ground nuts and they burn faster than white flour. 
  6. So at this point I have a cookie sheet with a rack placed inside and as the chicken is done I move it to the rack to finish up with the rest of the chicken.  We are not cooking through just trying to get it as brown as we can on each side without burning~figure about 4 minutes per side.  If I am only cooking enough for one pan I will let it go a bit longer and it does achieve a nice darker brown (you could always double the oil and use two pans but the dishes start piling up and well you know…). 
  7. When you are finished up with the browning process and your chicken is neatly arranged on the cookie sheet I spoon the pepperoni sauce on each piece  careful not to let is fall off…that is our flavor so we want it on the chicken and not lost on the bottom of the pan…(wipe tear drops) 
  8. Once that is done take your cheese slices and cover the chicken and pepperoni sauce. 
  9. Bake in the oven until golden bubbly and chicken is cooked through (about 25-30 minutes depending on how thick your chicken is).

http://www.gonewiththegrain.com/item/chicken-pepperoni/

 

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