BAKED PIZZA CHICKEN
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One of the best aspects of blogging for more than ten years is watching how my culinary style and techniques have evolved through this journey. One of my very first recipes to become popular included the recipe for Pepperoni Stuffed Chicken. It was a great recipe, no doubt; it was too labor-intensive for the present day Beth. It’s a great recipe. Baked Pepperoni Chicken is an easy equally delicious version of pizza-style chicken. It’s ready in 30 minutes, perfect for quick dinners on the go, and can be stored in the fridge for your planned meals. We hope you’ll like the absence of stuffing, breading, and frying in this more recent version, just as I did.
HOW TO SERVE BAKED PIZZA CHICKEN
I served the Baked Pizza Chicken with some Homemade Garlic Bread, and I served it with a simple salad for a side. I like keeping my side dishes simple so that dinner doesn’t become too complicated. The bonus is that you can bake garlic bread in the oven for 5 minutes or so while the chicken is cooked.
Another enjoyable way to eat the Baked Pizza Chicken would be to create a chicken sandwich from it. Serve it on a roll, add some pizza sauce, perhaps some slices of red onion, and serve it as an omelet!
IS FRESH MOZZARELLA A MUST?
Fresh mozzarella (the type packed in water) is the best option since it melts so gorgeously, but it is expensive. If you’re fortunate enough to live close to an Aldi, it is possible to purchase it at a bargain, like I did. If you cannot get fresh mozzarella for a fair price, the next best option is to buy full-fat mozzarella (not packed in water). In the last option alternative, you can opt for part-skim mozzarella. Part-skim mozzarella is softer and does not melt as quickly however, it can be used in the event of a need.
CAN I ADD OTHER TOPPINGS?
Sure! If you’d like to go beyond pepperoni, you should chop the toppings in small pieces so that they can stay within the cheese and don’t fall off. Red onion is an excellent choice, as could black olives, and perhaps a finely chopped bell pepper.
INGREDIENTS
1 Tbsp Italian seasoning mix ($0.30)
1/8 TSP mince powder ($0.02)
1/8 tsp salt ($0.01)
Two tablespoons olive oil ($0.32)
Two skinless, boneless, and skinless bird breasts (about 2/3 1 lb. each) ($7.64)
1/4 cup pizza sauce ($0.17)
Four oz. fresh mozzarella ($1.33)
Eight slices pepperoni ($0.23)
INSTRUCTIONS
Preheat the oven until it is at 400oF. Mix the Italian seasoning mix salt, garlic powder, and olive oil in a small dish.
Put chicken breasts on the cutting board, and wrap them in plastic wrap to stop splatter. Make use of a mallet or a rolling pin to crush the chicken until it is an even thickness, approximately 3/4-inch thick. Cut each breast of chicken in half to create two equally-sized pieces.
The chicken’s breasts should be placed into a shallow baking dish or on a baking tray, ensuring they have at least a quarter inch of space. Sprinkle the herb and oil mixture over the top of each chicken piece.
Cook the chicken inside the heated oven at 400oF at least 15 minutes. While the chicken is baking, you can slice the mozzarella.
Within 15 minutes, take it from the oven. Spread one tablespoon pizza sauce over the top of each chicken piece. Then top each portion with 1oz. Cheese and two slices of pepperoni.
Return the chicken in the oven to bake for another 5-7 minutes up to the point that the internal temperature chicken is 160oF. Remove the chicken from the oven, and then serve.