Chicken Pepperoni Parmesan Casserole Food

CHICKEN PARMESAN CASSEROLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
• Stir together the rotini, chicken, and mozzarella cheese in a large casserole dish. Pour the marinara sauce over the pasta mixture; sprinkle with bread crumbs. Cover the dish with aluminum foil.
• Bake in the preheated oven until the cheese is entirely melted, about 35 minutes.

CHICKEN PEPPERONI

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.

CHICKEN PARMESAN WITH PEPPERONI

Steps:

• Preheat the oven to 450 degrees. In a small saucepan, combine the ingredients for the tomato sauce. Simmer over medium-low heat as you prepare the chicken.
• In a pie plate, beat the eggs with the milk. In 2 more pie plates (or shallow dishes), spread the flour and panko. Season the panko lightly with salt and pepper. Pat the chicken dry and season with salt and pepper. Lightly dredge each chicken breast in the flour (this seals and keeps moist), followed by the egg, and finishing with the panko. Press to help the crumbs adhere.
• In a large skillet, heat the oil over medium-high heat until shimmering. Add the chicken and cook, turning once, until cooked through, about 7 minutes. Drain the chicken on a paper towel-lined plate, then transfer to a lightly greased baking dish.
• Top the chicken with the tomato sauce, two cheeses, pepperoni and parsley. Bake the chicken for about 15 minutes, until the cheese is melted and bubbling.

BAKED CHICKEN PARMESAN CASSEROLE

Steps:

• Preheat oven to 375 degrees F. Lightly grease a 9x13 baking dish with olive oil or with non-stick cooking spray. Set aside.
• Place cubed chicken onto the bottom of the prepared baking dish and distribute evenly.
• Add cooked pasta. Sprinkle with 2 cups of parmesan cheese.
• Pour marinara sauce all over.
• In a small bowl combine breadcrumbs, garlic powder, paprika, and Italian Seasoning. Sprinkle on top of the sauce.
• Sprinkle shredded mozzarella cheese and if desired a bit more parmesan.
• Bake in the preheated oven for 20-30 minutes, or until bubbly.
• Garnish with fresh parsley and serve.

PEPPERONI CHICKEN

Steps:

• Use a sharp knife to slice both chicken breasts in half through the middle, so that you wind up with four thinner chicken cutlets. Season with salt and pepper.Heat a heavy skillet over medium to medium-high heat and add the butter and olive oil. Cook the chicken until it has nice color on the outside and is cooked through, about 2 1/2 minutes per side. Remove the chicken to a plate. Pour the marinara sauce into the pan and stir to heat through. Nestle the chicken cutlets in the sauce, the arrange pepperoni slices over the top of each one. Lay a mozzarella slice on top, then cover the skillet with a lid and cook for 2 to 3 minutes, until the cheese is melted. Sprinkle with parsley. Serve immediately with a side salad, or over pasta, with marinara spooned over the top.(Note: I only used 2 chicken cutlets for this photo, but the recipe calls for 4.)

PEPPERONI CHICKEN

Steps:

• Cut chicken breasts into small pieces.
• Toss with bread crumbs to coat.
• Saute in hot oil until medium brown.
• Place chicken in a casserole dish.
• Pour sauce over chicken.
• Top with cheese and pepperoni.
• Bake at 300º until heated through. About 30-45 minutes.
• Serve with spaghetti if desired.

KETO CHICKEN CASSEROLE

Steps:

• Preheat oven to 400 degrees and greased a casserole dish with cooking spray.
• In a small bowl, combine pork panko, grated parmesan cheese, melted butter and garlic. Set aside.
• Add broccoli to a microwave safe bowl. Add 2 tablespoons of water and cover with plastic wrap. Microwave 2-4 minutes until fork tender. Drain excess water. Set aside uncovered to dry out.
• In a large pot, melt butter over medium high heat. Add chicken and cook until cooked through. Stir in onion and salt. Cook until onion is softened. Stir in cauliflower rice, cream cheese, shredded cheddar cheese and pepper. Add back in broccoli. Stir to combine.
• Add cheesy, chicken broccoli mixture to prepared casserole dish. Top with keto breadcrumb topping. Bake at 400 degrees for 15 minutes.