Friday, June 19, 2009

Chicken Pizzaiola

crock-pot version

3 cups spaghetti sauce (approx. 26 oz.)
4 boneless, skinless chicken breast
salt and pepper
1 cup freshly grated parmesan cheese
1 cup mozzarella cheese (shredded)
2 ounces turkey pepperoni (sliced thin)
extra virgin olive oil (evoo)

pour half of sauce over bottom of sprayed crock pot.  rinse chicken, pat dry with paper towels, sprinkle salt and pepper on both sides.  pour parm cheese in bottom of dish, spray chicken with evoo or drizzle a small amount over the breasts.  dredge chicken in parm cheese.  set the chicken in crock over the sauce.  add remaining parm cheese.  add pepperoni and mozz cheese.  pour remaining sauce over all.

bake on low 8 hrs.  add additional mozz cheese the last 10 min or so while you boil your pasta of choice to serve with it.

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