Chicken Pizzaiola

Obviously, I like to cook.  I also like to cook with other people as well as teach what I know to folks who want to learn.

This is beautiful Laura.  She's a great friend of mine as well as an amazing photographer.

Here are some wonderful family photos she took of us a few months ago.  Laura is one of those people who make you feel better by just being around them. 

She's also eager to learn to cook for her precious family.  A couple weeks ago, I went to her house for her first official cooking lesson.  We made this easy, adaptable recipe that would be great for any weeknight and would surely be popular with company.  The four children at our dinner table that night liked it as well, which is always a positive review.

Chicken Pizzaiola
Modified from The Best 30 Minute Recipe

3 cups spaghetti sauce, either store bought or homemade
1 cup grated Parmesan cheese
4 boneless, skinless chicken breats
    or 8 chicken tenders
1 cup shredded mozzarella
20 slices pepperoni

Heat oven to 450 degrees F.  Spread the sauce into a 9x13 inch baking dish

If using chicken breasts, pound them to about 1/2 inch thick

Spread Parmesan into a shallow dish.  Pat the chicken dry with paper towels and season with salt and pepper.  Press chicken into the Parmesan until coated.  Lay chicken in sauce. 

Bake chicken for 15 minutes. 

Increase oven to 475 degrees F.  Remove chicken from oven and mound 1/4 cup of mozzarella on top of each chicken breast (1/8 cup if using tenders).  Place pepperoni slices on top of mozzarella.  Continue to bake until cheese melts and a meat thermometer registers 160 degrees F, about 5-7 minutes. 

Serve as is or over pasta.  Your favorite pizza toppings can be used instead of the pepperoni.