Friday, March 30, 2012

Chicken with Pepperoni-Marinara Sauce

This recipe came from the January/February 2012 edition of Cooking Light magazine.  It's super fast, done in about 20 minutes, and only 380 calories per serving!

 

Ingredients

 
  • 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 (such as McCutcheon's)
  • 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

Preparation

  1. 1. Preheat broiler to high.
  2. 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. 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.

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