Chicken Pepperoni

Ingredients

  • 8 skinless, boneless chicken breasts
  • 1 cup bread crumbs
  • 1 teaspoon dried oregano
  • ½ teaspoon garlic salt
  • salt and ground black pepper to taste
  • 6 tablespoons olive oil, divided
  • 2 (14 ounce) cans diced tomatoes
  • 2 teaspoons white sugar
  • 1 teaspoon garlic salt
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • salt and ground black pepper to taste
  • 6 ounces sliced pepperoni
  • 3 cups shredded mozzarella cheese

Directions

  • Preheat oven to 325 degrees F (165 degrees C).
  • Place chicken breasts between 2 sheets of heavy plastic or waxed paper on a solid, level surface. Firmly pound with the smooth side of a meat mallet to a 1/2-inch thickness.
  • Combine bread crumbs, 1 teaspoon oregano, 1/2 teaspoon garlic salt, salt, and black pepper in a shallow bowl. Dip both sides of chicken in bread crumb mixture until evenly coated.
  • Heat 1 1/2 tablespoon olive oil in a large skillet over medium heat. Cook 2 chicken breasts until browned and no longer pink in the center, about 4 minutes per side. Repeat with remaining olive oil and chicken breasts. Arrange chicken breasts in a 9x13-inch baking dish.
  • Combine tomatoes, sugar, 1 teaspoon garlic salt, basil, 1/2 teaspoon oregano, salt and black pepper in a saucepan. Cook over medium-low heat until heated through, 10 to 15 minutes. Pour sauce evenly over chicken breasts in the baking dish.
  • Cover tomato sauce with pepperoni and mozzarella cheese.
  • Bake in the preheated oven until cheese is melted, 20 to 30 minutes.