Ingredients

The following ingredients have 5 Servings
  • About 3 tablespoons olive oil
  • divided
  • 4 to 6 boneless
  • skinless chicken breasts
  • pounded to 1/2-inch thick
  • Salt and pepper
  • 1 small onion
  • finely chopped
  • 4 cloves garlic
  • sliced or chopped
  • 2 red chili pepper
  • such as finger or Fresno
  • seeded and halved lengthwise then thinly sliced OR substitute 1/2 cup finely chopped sweet red bell pepper for less heat
  • 1 sprig fresh oregano
  • chopped or 1 teaspoon dried oregano
  • lightly crushed in your palm
  • 2 tablespoons tomato paste
  • 3 to 4 ounces (about 3 to 4 inches) good quality pepperoni
  • casing removed and coarsely grated or very thinly sliced into matchsticks
  • 1/2 cup dry red or white wine
  • 1 28-ounce can San Marzano tomatoes
  • crushed by hand
  • 1 ball fresh mozzarella cheese
  • grated or very thinly sliced
  • for topping
  • A few leaves of basil
  • torn

Instruction

  • Heat a large, ovenproof skillet over medium-high heat with 2 tablespoons of olive oil, 2 turns of the pan
  • Season chicken with salt and pepper on both sides then add to hot pan
  • Brown on both sides then remove to a plate and cover to keep warm
  • Add another turn of olive oil to the pan along with the onion, garlic, chilies, oregano, salt and pepper; stir 2-3 minutes
  • Add tomato paste and stir a minute; add pepperoni and stir again
  • Add wine and scrape up drippings; add tomatoes and a few leaves basil
  • Simmer 20 minutes
  • Preheat broiler and place a rack in the center of the oven
  • Arrange chicken in the sauce so it’s submerged
  • Top with mozzarella and transfer skillet to the oven
  • Let brown and bubble, remove and top with a few additional leaves of basil
  • Serve from hot skillet