Name: Chicken Pizzaiola
Total time: 55 min
Yield: Serves 4
Cuisine: Italian
Ingredients: 1 (24-ounce) jar marinara sauce; 1 large egg; 1 ounce Parmesan cheese, grated (½ cup), plus extra for serving; ⅓ cup panko bread crumbs; 1 tablespoon extra-virgin olive oil; ¼ teaspoon dried oregano; ¼ teaspoon pepper; 4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed; 4 ounces provolone cheese, shredded (1 cup); 2 ounces thinly sliced pepperoni; 3 large basil leaves

Why This Recipe Works

This easy weeknight recipe combines two family favorites: chicken Parm and pepperoni pizza. We bake the lean chicken breast in the preheated sauce, which keeps cooking time minimal and the meat moist. When the chicken is almost done, we top it with the provolone and pepperoni and pop it back in the oven to melt the cheese.

Before You Begin

We developed this recipe with Rao’s Homemade Marinara Sauce, but use any jarred sauce you like. If desired, substitute your favorite pizza toppings for the pepperoni, and feel free to swap in mozzarella for the provolone. Serve over pasta, or with salad and crusty bread.

Instructions

Adjust oven rack to upper-middle position and heat oven to 450 degrees. Spread 1 jar marinara sauce over bottom of 13 by 9-inch baking dish. When oven is heated, transfer dish to oven to warm sauce while preparing chicken.

Whisk 1 egg in shallow dish. Combine ½ cup grated Parmesan, ⅓ cup panko, 1 tablespoon extra-virgin olive oil, ¼ teaspoon dried oregano, and ¼ teaspoon pepper in second shallow dish. Pat 4 trimmed chicken breasts dry with paper towels. Working with 1 breast at a time, dredge smooth side in egg, allowing excess to drip off. Coat egged side in Parmesan mixture, pressing gently so crumbs adhere. Transfer to cutting board, panko side up.

When all of chicken is dredged, remove baking dish from oven and arrange chicken, panko side up, on top of sauce. Bake for 15 minutes.

Remove pan from oven. Divide 1 cup shredded provolone evenly over tops of chicken, then shingle 2 ounces thinly sliced pepperoni over cheese. Return to oven and bake until cheese melts and chicken registers 160 degrees, 3 to 5 minutes longer. Tear 3 large basil leaves and sprinkle over top. Serve with extra Parmesan.