This pizza-inspired dish is not only super simple but also just plain super! In fact, the first time I made this my hungry husband and teenage sons loved it so much, they barely left me a bite.
Better yet, without the crust of pizza or the bread coating of chicken parm, it’s low in carbs and gluten-free too! For a simple meal, just add a big green salad and a toasted roll to stuff the chicken into or to mop up the extra sauce. For a heftier meal (the way my boys like it) place the cooked chicken, cheese, and sauce onto a bed of whole-grain pasta before serving.
Makes 4 servings
1 (14-ounce) jar marinara sauce (or 1½ cups homemade)
½ teaspoon dried oregano, divided
4 boneless, skinless chicken breasts (about 1 pound)
½ teaspoon black pepper
½ cup grated Parmesan cheese
½ cup shredded reduced-fat Italian blend cheese
16 slices turkey pepperoni
2 cups sliced mushrooms* (optional)
Fresh basil (optional garnish)
1. Preheat the oven to 450ºF. Spread the marinara sauce in a 10-inch pie plate or 9 x 9-inch ceramic or glass baking dish. Crumble the dried oregano and sprinkle 1/4 teaspoon of it over the sauce. Set aside.
2. Cover the chicken breasts in plastic wrap and gently pound to ½-inch thickness. Sprinkle the chicken breasts with black pepper and then roll them in the Parmesan cheese. Lay the breasts on top of the marinara and bake for 13 minutes.
3. Remove the chicken from the oven, sprinkle with the Italian blend cheese and remaining 1/4 teaspoon oregano, top with pepperoni slices (and/or prepped mushrooms) and bake another 5 to 7 minutes or until the chicken is cooked through.
* To prepare mushrooms before adding to the dish, place a paper towel on top of a flat plate and microwave for 45 seconds.
Nutrition Information Per Serving: Calories 275 | Carbohydrate 8g (Sugars 1g) | Total Fat 11g (Sat Fat 4g) | Protein 35g | Fiber 0g | Cholesterol 90mg | Sodium 790 mg
Food Exchanges: 5 Lean Meat, 1 Vegetable, ½ Fat | Carbohydrate Choices: ½ | Weight Watcher Smart Point Comparison: Green 6, Blue 4, Purple 4
*This recipe can be reduced in sodium if preferred by either using a reduced-sodium marinara like my all-purpose marinara with 230 mg of sodium per 1/2 cup (1/2 of the typical sodium you will find in the average jarred brand) and/or by replacing the pepperoni with cooked mushrooms.* Swapping to marinara with 230 mg of sodium per 1/2 cup subtracts 185 mg of sodium per serving and using mushrooms instead of pepperoni subtracts another 135 mg of sodium)).
