Baked Chicken Pizzaiola
By á-17891
Baked chicken cutlets covered in Parmesan bread crumbs and topped with pepperoni and mozzarella cheese, served with spaghetti and an easy tomato sauce.
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Ingredients
- Sauce {substitute 1 jar (24 ounce) premade sauce to save time}:
- 2 tablespoons olive oil
- 1 medium-ish yellow onion, diced
- 1/2 bell pepper, diced
- 4 cloves garlic, minced
- 1 + 1/2 teaspoons Italian seasoning, crushed between fingertips
- coarse salt and fresh black pepper
- 1 can (28 ounces) crushed tomatoes
- Chicken:
- 1/3 cup grated Parmesan cheese, plus more for serving
- 1/3 cup seasoned bread crumbs
- 6 chicken cutlets
- 1 + 1/3 cups shredded mozzarella cheese
- 3 - 4 ounces sliced pepperoni
- 12 ounces spaghetti
Details
Adapted from cinnamonspiceandeverythingnice.com
Preparation
Step 1
Instructions
Make the sauce:
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.
Mix in the crushed tomatoes, about 1 teaspoon salt and 1/4 teaspoon black pepper. Add about 1/4 cup water to the empty tomato can and slosh it around to mix with any remaining sauce and add it to the pan.
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:
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.
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 in the baking sheet at least an inch apart.Bake 15 minutes.
Meanwhile cook the spaghetti in plenty of boiling water according to package directions to al dente. Reserve 1/2 cup of the cooking water before draining.
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.
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.
*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.
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