BAKED CHICKEN PIZZAIOLA

BAKED CHICKEN PIZZAIOLA

Baked chicken cutlets covered in parmesan bread crumbs and topped with pepperoni and mozzarella cheese. If pizza and chicken Parmesan fell in love and had a baby together this is what it would look like.

The pepperoni adds a spicy punch that kicks up the flavor a notch or two. That’s where the ‘pizza’ in the ‘pizzaiola’ comes in. Combined with the mozzarella and the tomato sauce your taste buds think you’re eating pizza, with the chicken acting as a stand-in for the crust.

If you’re craving pizza, this might not do the trick but if you’re looking to change-up your traditional chicken Parmesan routine or just need a quick dinner idea, then this is your answer.

Baked chicken cutlets covered in Parmesan bread crumbs and topped with pepperoni and mozzarella cheese, served with spaghetti and an easy tomato sauce.

Ingredients

• Sauce {substitute 1 jar (24 ounce) premade sauce to save time}:
• 2 tablespoons olive oil
• 1 medium-ish yellow onion, diced
• ½ bell pepper, diced
• 4 cloves garlic, minced
• 1 + ½ teaspoons Italian seasoning, crushed between fingertips
• coarse salt and fresh black pepper
• 1 can (28 ounces) crushed tomatoes

Chicken:

• ⅓ cup grated Parmesan cheese, plus more for serving
• ⅓ cup seasoned bread crumbs
• 6 chicken cutlets
• 1 + ⅓ cups shredded mozzarella cheese
• 3 - 4 ounces sliced pepperoni
• 12 ounces spaghetti

Instructions

Make the sauce:

1. In a large, heavy-bottomed saucepan heat the oil over medium-low heat. Add the onion, pepper, garlic and Italian seasoning. Season well with salt and pepper. Cook until tender about 10 minutes, stirring often.
2. Mix in the crushed tomatoes, about 1 teaspoon salt and ¼ teaspoon black pepper. Add about ¼ cup water to the empty tomato can and slosh it around to mix with any remaining sauce and add it to the pan.
3. Bring to a simmer and cook 25 - 30 minutes, stirring often. Taste halfway through and again at the end and season as needed.

Meanwhile, make the chicken:

1. Heat oven to 400 degrees F. Lightly grease a large roasting pan or baking sheet with sides large enough to comfortably fit all the chicken.
2. In a wide, shallow dish mix the Parmesan and bread crumbs together. Season the chicken on both sides with salt and pepper. Coat the chicken one at a time with the crumbs patting them on with your hands - the chicken will be thinly covered - some of the chicken will show through - that's ok. Place them on the baking sheet at least an inch apart.
3. Bake 15 minutes. Meanwhile, cook the spaghetti in plenty of boiling water according to package directions to al dente. Reserve ½ cup of the cooking water before draining.
4. Remove the chicken from the oven and top with the pepperoni - dividing it up evenly between the chicken, then do the same with the mozzarella, piling it on top. Put them back in the oven about 5 minutes until cheese is completely melted. Chicken should measure internal temperature of 165 - 175 degrees F. If you want the cheese to be golden you can place them briefly under the broiler.
5. Mix the sauce into the spaghetti over low heat, mixing in a little of the reserved starchy water from cooking the spaghetti. Serve with the chicken and extra Parmesan for garnish.
6. *To make this without the spaghetti bake it in a large casserole dish. Pour the sauce into the bottom and place the chicken on top. You will need to cook it longer - anywhere from 10 - 20 minutes.

Notes

Adapted from America's Test Kitchen Quick Family Cookbook

Copyright ©2016 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

Recipe Source:cinnamonspiceandeverythingnice.com