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Pepperoni Pizza Chicken Bake
When you are craving low-carb, gluten-free and #Keto friendly Comfort food, you MUST try this simple and YUMMY Pepperoni Pizza Chicken Bake. This layered baked #casserole combines flattened #chicken breasts with a rich #lowcarb #pizza sauce topping. Top it all off with creamy mozzarella cheese and zesty #pepperoni rounds. Few ingredients and TONS of flavor! Ingredients
- 1 jar (14 ounce) low carb pizza sauce
- 4 large boneless-skinless chicken breasts (6-8 oz. each)
- 1 tablespoon olive oil
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 6 ounces Mozzarella cheese (not fresh), sliced ¼ inch thick
- 2 ounces sliced pepperoni (regular or turkey)
Directions
- Preheat oven to 400°F. Pour the pizza sauce in a saucepan and simmer over low heat until it’s reduced to one cup, about 20 minutes.
- While the sauce reduces, cut the chicken breasts in half horizontally to make two same size pieces. Place the chicken in a heavy plastic bag and use a meat mallet (or pan) to pound the chicken until it’s as thin as you can get it without it breaking apart.
- Mix the Greek oregano and garlic powder in a small bowl and sprinkle both sides of each chicken piece with mixture.
- Heat the olive oil over medium-high heat in a large non-stick frying pan. Add the chicken pieces and cook 1-2 minutes on each side, just long enough to brown the chicken but not long enough to cook it through. You may have to do 2 batches to get this part done.
- Place the browned chicken in a single layer in a casserole dish.
- Spread the sauce over the top of each chicken breast. Layer each piece with sliced Mozzarella and pepperoni slices.
- Bake uncovered about 25-30 minutes, or until the cheese is melted and starting to brown and the pepperoni is slightly crisped. Serve immediately.
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