Super Simple Chicken Pizzaiolo

 

1 (14-ounce) jar marinara sauce (or 1½ C.)

4 boneless, skinless chicken breasts (about 1 pound)

½ tsp. black pepper

½ C. grated Parmesan cheese

½ C. shredded reduced-fat Italian blend cheese

16 slices turkey pepperoni and/or 2 C. sliced mushrooms*

½ tsp. dried oregano

 

Preheat the oven to 450ºF. Spread the marinara sauce in a 10-inch pie plate or 9 x 9-inch ceramic or glass baking dish. Crumble the dried oregano and sprinkle it over the sauce. Cover the chicken breasts in plastic wrap and gently pound to ½-inch thickness. Sprinkle the chicken breasts with the black pepper. Spread the Parmesan in a shallow dish. Roll the chicken in the Parmesan and lay the breasts on top of the marinara. Bake for 13 minutes. Remove the chicken from the oven, sprinkle with the Italian blend cheese and oregano, top with pepperoni slices (and/or prepped mushrooms) and bake another 5 to 7 minutes or until the chicken is cooked through. * To prepare mushrooms before adding to the dish, place a paper towel on top of a flat plate and microwave for 45 seconds.

 

Yield: 4 servings

Calories: 275

Fat: 11g

Fiber: 0g