Per serving: 579 calories – protein 58 g – fat 30 g – carbohydrates 17 g – fiber 4 g – iron 2 mg – calcium 257 mg – sodium 1,221 mg
4 skinless chicken breasts
375 ml (1 1/2 cups) marinara sauce
1 pack of 250 g gluten-free pepperoni ROMA
250 ml (1 cup) grated Italian cheese blend
30 ml (2 tbsp) small fresh basil leaves
1 chopped onion
15 ml (1 tbsp) chopped garlic
Preheat oven to 190°C (375°F).
In a large oven-safe pan, heat a little olive oil over medium heat. Brown the chicken breasts for 2 to 3 minutes on each side. Reserve on a plate.
In the same pan, cook the onion and garlic for 2 minutes.
Add the marinara sauce and cover with half of the pepperoni. Return the chicken breasts to the pan, then garnish with mozzarella and the rest of the pepperoni. Bake for 16 to 20 minutes, until the inside of the chicken meat has lost its pinkish hue.
Set the oven to the “grill” (broil) position and continue cooking for 2 to 3 minutes, until the cheese is golden brown.
When serving, garnish with basil leaves.