INGREDIENTS
For the Chicken
2 Large Boneless Skinless Chicken Breasts
2 Tsp Dried Oregano
1 Tsp Dried Basil
1 Tsp Paprika
½ Tsp Ground Black Pepper
▢½ Tsp Sea Salt
1 Tbsp Olive Oil
For the Sauce
1 Cup Cherry Tomatoes Sliced in Half
2 Tsp Minced Garlic
6 Oz Tomato Paste
3 Oz Tomato Sauce
¼ Cup Water or Red Wine for More Bold Flavor
1 Tsp Dried Oregano
1 Tsp Dried Basil
1 Tsp Red Pepper Flakes Optional
For the Pizza Bake
3 Oz Pepperoni
¾ Cup Mozzarella Cheese
½ Cup Provolone Cheese
½ Cup Cherry Tomatoes Sliced in Half
10 Fresh Basil Leaves Optional
INSTRUCTIONS
Preheat oven to 425 degrees F. Next, slice each chicken breast in half lengthwise and remove any excess fat with a sharp knife. Coat both sides evenly with all the chicken spices.
Heat a large 12 inch cast iron skillet over medium-high heat, then add in olive oil. Place the chicken in the skillet and cook 3 minutes per side. Once cooked through, remove from the skillet and set aside.
Add sliced cherry tomatoes to the same skillet the chicken was cooked in. Cook for 1-2 minutes over medium heat, then add in minced garlic and cook an additional 1 minute until fragrant. Add in all the remaining sauce ingredients to the skillet and stir to combine. Let simmer for at least 5 minutes (or longer to develop more flavor).
Once the sauce is finished, add the chicken breasts back into the pan into the sauce. Sprinkle over the cheese, then the pepperoni, and bake in the oven for 10 minutes, or until cheese is melted and sauce is bubbling.
Once finished, remove from the oven and top with fresh basil, additional cherry tomatoes, or extras of your choice. Enjoy warm with pasta or garlic bread.
