Pepperoni Chicken Parmesan

Are you imagining the aromas flying around this plate? You should be. Not only does this Pepperoni Chicken Parmesan, a classic Italian-American dish, deliver in flavor, color and crunch (thank you panko) but the entire house takes on the aroma of grandma’s kitchen. You know…the kitchen that has sauce bubbling and peppers frying and meatballs baking and…yeah, that kitchen. This dish brings it all back…

Who doesn’t need that in their life? This is as cozy and comfy a dish as they come.

Quick fried panko encrusted boneless chicken breast layered beneath marinara the color of perfectly sun-ripened tomatoes…a shower of freshly grated Parmesan…a snowfall of mozzarella…topped with paper thin slices of pepperoni…

…baked in a 450 degree oven for ten to fifteen minutes until the cheese is melted and bubbly and you can’t wait one more minute to dive in and go to town and feel in awe of what cheese and pepperoni can do to a plain piece of chicken that’s just waiting for the chance to dress up and be seen.

Aaaaaaaaaaaand breathe………

Fyoooo – I said that in one breath.

Pepperoni Chicken Pamesan has me doing crazy things…writing run-ons…interrupting Nick’s studies to invite him home for a quick meal.

Yep, I did. I told myself I wouldn’t bother him (cough) but as these little babies came out of the oven I had to text and tell him that Pepperoni Chicken Parmesan was on the menu…

He came home. (hehehehe)

I have a feeling Pepperoni Chicken Parmesan will make it to the menu quite a bit in the upcoming weeks (winkwink)…

Hey! A boy’s gotta eat…………….his mama’s cookin’……

Buon Appetito!

Pepperoni Chicken Parmesan

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Ciao Chow Bambina
• Category: Dinner

Print Recipe

Pin Recipe

---

Ingredients

Scale 1x2x3x

• 4 – skinless, boneless chicken breasts, pounded to about 3/4” thick
• Salt and freshly ground pepper, to taste
• 1/2 cup flour
• 2 eggs, lightly scrambled with a fork
• 2 cups panko breadcrumbs
• 3/4 cup olive oil, divided
• 2 – 3 cups marinara sauce, divided
• 1/2 cup freshly grated Parmesan cheese
• 1 1/2 cups freshly grated mozzarella cheese
• 4 oz. thinly sliced pepperoni
• 1/2 cup chopped fresh flat-leaf parsley

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 450 F.
2. Season the chicken with salt and pepper.
3. In three separate pie plates place the flour, eggs and breadcrumbs.
4. Dust the chicken in the flour.
5. Dip in the eggs.
6. Then coat both sides of the chicken in the breadcrumbs, pressing to make sure the crumbs adhere.
7. In a large skillet over medium-high, heat the oil until shimmering. I cooked in two batches using 3 Tbsp. of oil for each batch.
8. Add the chicken and fry for 3 minutes on each side, until cooked all the way through.
9. Place chicken on a paper towel lined plate, then transfer to a rimmed baking sheet.
10. Top each breast with about 1/3 cup sauce, 1/8 cup Parmesan, 1/3 cup mozzarella and pepperoni.
11. Bake the chicken for 10 – 15 minutes, until cheese is melted and bubbling.
12. Transfer the chicken to plates, sprinkle with chopped fresh parsley.
13. Top with more sauce and a sprinkling of grated Parmesan.
14. Serve.

---

CIAO!

Happy Friday my lovelies!!