Tuesday, January 10, 2012

Chicken with Pepperoni-Marinara Sauce

So you should make this. It was really good. D questioned that there was no salt but you didn't need it (he agreed). He said it was easy to make.

We had over penne pasta. 

Chicken with Pepperoni-Marinara Sauce

Photo by ALB

YIELD: Serves 4 (serving size: 5 ounces chicken and about 1/3 cup sauce)
COURSE: Main Dishes

Cooking spray
1/2 teaspoon minced fresh garlic
16 slices pepperoni, coarsely chopped
1/4 teaspoon dried oregano
1 1/2 cups lower-sodium marinara sauce (we used regular Bertolli basil and garlic)
2 tablespoons chopped fresh basil
2 teaspoons olive oil
1 1/2 pounds chicken cutlets
1/4 teaspoon freshly ground black pepper
1 cup shredded part-skim mozzarella cheese


1. Preheat broiler to high.

2. Heat a 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.

Nutritional Information
Calories: 380; Fat: 14.7g; Saturated fat: 6g; Monounsaturated fat: 5.2g; Polyunsaturated fat: 1.2g; Protein: 48.5g; Carbohydrate: 28.7g; Fiber: 0.1g; Cholesterol: 122mg; Iron: 1.5mg; Sodium: 533mg; Calcium: 231mg

Cooking Light JANUARY 2012

No comments: