Ingredients
2 chicken breasts, boneless, skinless
kosher salt and freshly ground black pepper, to taste
2 tbsp butter
2 tbsp olive oil
3 cups marinara sauce, good
3½ oz pepperoni slices, 1 package
8 oz ball mozzarella, cubed
fresh parsley, minced, for serving
salad, or cooked pasta, for serving
Preparation
Use a sharp knife to slice both chicken breasts in half through the middle, resulting in 4 thinner chicken cutlets. Season with salt and pepper, to taste.
Heat a heavy skillet over medium to medium-high heat and add the butter and olive oil. Cook the chicken for about 2½ minutes per side until it has nice color on the outside and is cooked through. Remove the chicken to a plate.
Pour the marinara sauce into the skillet and cook, stirring, to heat through. Nestle the chicken cutlets in the sauce, then arrange some pepperoni slices over the top of each one.
Lay some cubed mozzarella on top, then cover the skillet with a lid and cook for 2 to 3 minutes until the cheese is melted. Sprinkle with the parsley.
Serve immediately with a side salad or over pasta, with marinara spooned over the top. Enjoy!
