Right before Thanksgiving, my mom gave me a box of all her old Cooking Light and Bon Appetit magazines. She’s been hanging onto these magazines since 1998 and probably even earlier. It was seriously the sweetest gift. She was probably thinking that if I took the time to try out the recipes, I’d actually get better. Well, the box of magazines is sitting pretty in my garage at the moment – I’ll get to them eventually. I did, however, start paying more attention to Cooking Light and Bon Appetit online. That’s where I found this super easy and flavorful chicken recipe. Seriously, who doesn’t love pepperoni and marinara.

I had to make a few changes, namely melting the cheese on the stovetop and using turkey pepperoni. Adapted from Cooking Light.

Chicken with Pepperoni-Marinara Sauce Recipe

Ingredients

Cooking spray
2 cloves garlic, minced
16 slices Turkey Pepperoni, coarsely chopped
1/4 teaspoon dried oregano
1 1/2 cups lower-sodium marinara sauce or regular marinara sauce
1 tablespoons Dried Basil
2 teaspoons olive oil
4 Chicken Breasts
Black Pepper, to taste
1 cup shredded part-skim mozzarella cheese
 

Directions

Heat a saucepan over medium-high heat.
Spray with cooking spray, then add the garlic and pepperoni. Cook 2 minutes.
Add oregano.
Then add marinara sauce and bring to a boil.
Reduce heat, and simmer for 5 minutes.
Stir in basil, and remove from heat.
In a large skillet, add olive oil over medium-high heat.
Add chicken and brown on each side for about five minutes.
Pour the sauce over the chicken, bring to a boil. And simmer for 15 minutes.
Add mozzarella cheese, cover and cook on low until the cheese melts.
 

Servings: 4

Nutrition Information: Cals 320. Carbs 12g. Fat 11g. Protein 41g. Sodium 775mg. Sugar 9g.