- Chicken Breast (bone in)
- Parmesan Cheese
- Lemon Juice
- Minced Garlic
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Pepperoni Parmesan Chicken
- Separate the skin from the breast working from the thin side to the thick side and leave it attached at the thick side. Cover breast with pepperoni slices then mix some fresh shredded Parmigiano-Reggiano cheese with some fresh chopped oregano and cover the pepperoni with the cheese mix. Pull the skin back into place and season with salt and pepper. Put chicken breast in a small roasting pan and bake for 20 minutes in a 400°F oven.
- Cut a half of an onion into wedges and coat with olive oil. At the 20 minute mark add the onion to the roasting pan with the chicken. Cook the chicken for 30 more minutes or until the internal temperature is 165°F.
- Remove the chicken and pour the drippings and onions into a small sauté pan with a tbs of diced garlic and cook over medium heat for a minute or two then add 1/2 cup of chicken stock and bring to a boil. Reduce heat to medium low and simmer for 4 minutes.
- Stir in 1 tbs of lemon juice and pour over chicken breast. Sprinkle some oregano on top and serve.
One large chicken breast is enough for two people.
Goes well with some fresh tomato cubed up with some blue cheese drizzled with olive oil and balsamic vinegar and a little pepper.