Pepperoni Chicken Bake with Basil Pesto and Tomato Sauce

Pepperoni Chicken Bake with Basil Pesto and Tomato Sauce

Pepperoni Chicken with Basil Pesto and Marinara Sauce smothered with Mozzarella cheese. Only 15 minutes of prep, and 20-30 minutes of cooking time.  Just like pizza stuffed with Mozzarella and pepperoni but with the chicken instead of the crust. This easy weeknight dinner is low-carb and gluten-free.  A family favorite!

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Course: Main Course
Cuisine: American
Servings: 4 people
Calories: 449 kcal

Ingredients

• 4 chicken breasts
• 1/2 cup marinara sauce
• 1/4 cup basil pesto
• 4 slices Mozzarella cheese , thinly sliced
• 16 slices Pepperoni

Instructions

• Preheat oven to 400 F.
• Place chicken breasts in a casserole dish.
• Spread with the marinara sauce on top.
• Add basil pesto on top.
• Add Mozzarella cheese slices on top, wrapping them around chicken.
• Add pepperoni on top.
• Bake at 400 F in the preheated oven for 20-30 minutes. The cooking time depends on the thickness of your chicken breasts.

Recipe Notes

• After you have baked the pepperoni chicken, there will be a good amount of sauce + grease + water at the bottom of the pan. You can serve the chicken and discard the sauce. Or, even better, use this tasty sauce to pour over cooked pasta or rice.
• Depending on the type of marinara sauce and basil pesto you use, you might have to season the chicken with salt.  

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