Pepperoni Chicken, yes please! I’m always looking for something to do with chicken and this is fantastic, no boring chicken night with this recipe. It’s a lighter version of pizza. You can use skim milk and low fat mozzarella to cut back on calories and fat even more. I hope you will give it a try.
4 boneless skinless chicken breasts
1/3- cup all-purpose flour
1/4- cup panko crumbs
2 garlic cloves finely chopped
1/4- cup grated parmesan cheese
1/2- tablespoon Italian Seasoning
salt and fresh ground pepper, to taste
1/4- cup milk
3 tablespoons olive oil
4 slices mozzarella cheese
10 to 12 pepperoni slices
1 cup halved cherry tomatoes
Preheat oven to 400F.
In a ziploc bag combine flour, panko crumbs, garlic, parmesan cheese, italian seasoning, salt and pepper.
Pour the milk in a bowl.
Heat olive oil in a large skillet.
Dip chicken pieces in the milk and transfer to the bag with the panko crumb mixture. Toss to coat. Remove from bag and add chicken to the skillet.
Cook for 1 to 2 minutes on one side; flip over and continue to cook for 1 more minute or until slightly browned.
Place skillet in the oven and bake for 10 minutes; flip over chicken and continue to bake for 8 minutes.
Remove from oven and place mozzarella cheese slices over each chicken piece, top with pepperoni slices and halved tomatoes.
Place back in the oven and bake for 7 to 8 more minutes, or until cheese is melted. Remove from oven and let cool for about 3-5 minutes.
Serve and enjoy!