As I have mentioned before, I am not a fan of working too much to get a nice meal on the table. The less prep time, the better.
Chicken Pizziola is one of my favorites. It is so versatile because you can change the sauce you use, the cheese you use, etc. to make the flavor different every time. Or you can stick to the same recipe each time and never tire of it- that’s up to you.
1 – 1 ½ lbs chicken breasts or tenders
1 jar (24 oz) pasta sauce
½ packet of pepperoni or turkey pepperoni
1 cup shredded Italian six cheeses
Grated Parmesan cheese
Preheat oven to 450°F. Pour pasta sauce into a baking dish- I usually use a 2.2 qt one. If you have whole chicken breasts, cut them once or twice lengthwise to make tenders. Sprinkle tenders with salt, pepper, and coat with Parmesan cheese. Place tenders into the sauce (they can be right next to each other in the dish) and stick into the preheated oven. Cook uncovered for 35 minutes. Take out of the oven and cover the chicken with pepperoni slices. Sprinkle Italian cheese on top- you can use more or less cheese, depending on what you prefer. Cook another 10 minutes in the oven until the cheese is melted and starting to brown.
We usually eat our Chicken Pizziola with rice or pasta and green beans. Hope you enjoy!!!