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Chicken Pepperoni

Chicken Pepperoni

Laura Roberson

"Wonderful breaded chicken topped with pepperoni, and tomato sauce, and mozzarella cheese. Serve plain, or over your favorite pasta."
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1 h 22 m servings 495 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 495 kcal
  • 25%
  • Fat:
  • 29.2 g
  • 45%
  • Carbs:
  • 15.6g
  • 5%
  • Protein:
  • 39.8 g
  • 80%
  • Cholesterol:
  • 108 mg
  • 36%
  • Sodium:
  • 1291 mg
  • 52%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Cover tomato sauce with pepperoni and mozzarella cheese.
  7. Bake in the preheated oven until cheese is melted, 20 to 30 minutes.


  • Cook's Note:
  • Depending on the size of the chicken breasts you use, you may need to use two 9x13-inch baking dishes.
  • The longer you cook the tomato sauce, the more flavor it will have.
  • Tip
  • Parchment can be used for easier cleanup/removal from the pan.

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Read all reviews 1
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This was very tasty. The pepperoni added a nice twist to our usual chicken parm. I made the chicken cutlets the way I normally do with a flour dusting, egg wash, and then the bread crumbs. Al...

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