Chicken Parmesan with Pepperoni
This family-friendly Chicken Parmesan with Pepperoni is super satisfying on those cold winter nights by the fire. Make extra because the leftovers are delicious.
- 3 large chicken breasts pounded to 1/2 inch thick, cut in half horizontally
- 1/2 cup Panko breadcrumbs
- 1/2 cup grated parmesan
- 1/2 tsp garlic powder
- 2 eggs
- 1 tbsp flour
- 1 cup grape tomatoes or you could use 1 cup of marinara sauce, cut in half
- 1/2 cup grated mozzarella cheese
- 1/4 cup grated parmesan cheese
- 1/4 cup pepperoni
- salt and pepper to taste
- 2 tbsp olive oil
Preheat oven to 400°.
Salt and pepper chicken breasts on both sides.
Combine breadcrumbs, 1/2 cup grated parmesan, garlic powder in a shallow bowl.
Put two eggs and 1 tbsp flour into a shallow bowl and whisk.
Heat 2 tbsp olive oil in a skillet over medium-high heat.
Dip chicken pieces in egg mixture letting excess drip off.
Dip into flour mixture, shaking extra off and put into hot pan.
Do not move, let it brown 2-3 minutes on each side.
Remove from heat, top with mozzarella, parmesan, tomatoes and pepperoni.
Place in oven for about 7-8 minutes until chicken is done (remember it is thin) and cheese is bubbly.
Garnish with parsley. I served mine with fusilli pasta.