Coconut, banana, and chocolate bars! For a nice frozen snack, I enjoy eating them straight from the freezer. For both children and adults, they provide an easy morning or afternoon snack.
| Prep Time: | 20 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 8 |
Ingredients
- 8 skinless, boneless chicken breasts
- 1 cup bread crumbs
- 1 teaspoon dried oregano
- ½ teaspoon garlic salt
- salt and ground black pepper to taste
- 6 tablespoons olive oil, divided
- 2 (14 ounce) cans diced tomatoes
- 2 teaspoons white sugar
- 1 teaspoon garlic salt
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- salt and ground black pepper to taste
- 6 ounces sliced pepperoni
- 3 cups shredded mozzarella cheese
Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- Place chicken breasts between 2 sheets of heavy plastic or waxed paper on a solid, level surface. Firmly pound with the smooth side of a meat mallet to a 1/2-inch thickness.
- Combine bread crumbs, 1 teaspoon oregano, 1/2 teaspoon garlic salt, salt, and black pepper in a shallow bowl. Dip both sides of chicken in bread crumb mixture until evenly coated.
- Heat 1 1/2 tablespoons olive oil in a large skillet over medium heat. Cook 2 chicken breasts until browned and no longer pink in the center, about 4 minutes per side. Repeat with remaining olive oil and chicken breasts. Arrange chicken breasts in a 9×13-inch baking dish.
- Combine tomatoes, sugar, garlic salt, basil, oregano, salt, and black pepper for sauce in a saucepan. Cook over medium-low heat until heated through, 10 to 15 minutes. Pour sauce evenly over chicken breasts in the baking dish.
- Cover tomato sauce with pepperoni and mozzarella cheese.
- Bake in the preheated oven until cheese is melted, 20 to 30 minutes.
- Depending on the size of the chicken breasts, you may need to use two 9×13-inch baking dishes.
- The longer you cook the tomato sauce, the more flavor it will have.
Nutrition Facts
| Calories | 495 kcal |
| Carbohydrate | 16 g |
| Cholesterol | 108 mg |
| Dietary Fiber | 2 g |
| Protein | 40 g |
| Saturated Fat | 10 g |
| Sodium | 1291 mg |
| Sugars | 5 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
I made this recipe as written, and it was wonderful. I would not make any changes and would definitely make again.
I followed the recipe! I added sliced potatoes under the breasts, topped with sauce, pepperoni and cheese. Baked , covered at 350 for one hour. Great one dish meal!
This was very tasty. The pepperoni added a nice twist to our usual chicken parm. I made the chicken cutlets the way I normally do with a flour dusting, egg wash, and then the bread crumbs. Also, I used seasoned bread crumbs so I didn’t bother adding any additional herbs to the bread crumb mixture.