Chicken And Pepperoni Pizza Recipes

Steps:

• Place crust on a lightly greased pizza pan. Spread with pizza sauce. Top with the broccoli, chicken, mushrooms, pepperoni and tomatoes. Sprinkle with cheese. Bake at 400° for 15-20 minutes or until heated through.

Steps:

• Make the chicken fingers: Preheat the oven to 425 degrees F. Pulse the pepperoni in a food processor until finely chopped. Transfer to a shallow dish and combine with the Italian seasoning, breadcrumbs and olive oil. In a separate shallow dish, whisk the eggs with a pinch of salt.
• Set a rack on a baking sheet; coat the rack with cooking spray. Add the chicken to the egg mixture and toss to coat. Remove the chicken from the egg mixture, shaking off any excess, then coat with the pepperoni breadcrumbs, pressing firmly to adhere. Place the strips on the prepared rack and coat generously with cooking spray. Bake until cooked through and golden brown, 15 to 20 minutes.
• Meanwhile, make the dipping sauce: Combine the marinara sauce and mozzarella in a microwave-safe bowl. Just before serving, microwave in 30-second intervals until the sauce is hot and the cheese melts. Stir to combine. Serve with the chicken fingers.

Steps:

• Preheat oven to 350°F.
• Rinse chicken breasts and pat dry.
• Combine bread crumbs, flour, and Italian seasoning in a medium mixing bowl.
• Pour milk in a shallow bowl.
• Dip chicken breasts in milk, then dredge in breadcrumb mixture and set aside.
• Heat olive oil in a large frying pan and brown chicken breasts until they are golden brown, remove.
• Sauté vegetables in frying pan until tender crisp.
• You may have to add a small amount of olive oil.
• Pour a small amount of spaghetti sauce to coat bottom of a rectangular baking pan (kind you would use for lasagne.) Place chicken breasts in pan and spoon more spaghetti sauce on top.
• May pour remaining sauce around chicken.
• Divide vegetables evenly among chicken breasts and place them on top of sauce coated chicken breasts.
• Place 2 slices of pepperoni on each breast over vegetables and then top with cheese.
• Bake 15-20 minutes, until cheese is melted and bubbly.

Steps:

• Preheat 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 tablespoon 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 9x13-inch baking dish.
• Combine tomatoes, sugar, 1 teaspoon garlic salt, basil, 1/2 teaspoon oregano, salt and black pepper 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.