2) If baking immediately, preheat the oven to 375F (180C). Spray a baking dish with non-stick spray or smear with a bit of oil. Lay the chicken fillets in, pour enough sauce over top to come halfway up the sides of the chicken (you may have some leftover which can be used on pasta within 3 days). Scatter the oregano throughout the sauce and the chicken, sprinkle the Parmesan over the chicken, lay pepperoni slices over that (if using) then mound the mozzarella on top of the chicken. This may be done up to a day ahead and held in the fridge. Bake uncovered until bubbly and golden, about 20-30 minutes if you are starting with all ingredients hot. If you have prepared it earlier and stashed it in the fridge, cover with foil and bake for about 30 minutes, removing the foil in the last 15 minutes to brown the cheese.
Tuesday, February 2, 2010
3 cups tomato sauce (homemade is easy and best—click here for a simple recipe)
1 teaspoon dry oregano
4 boneless, skinless chicken breasts
½ cup Parmesan cheese
Slices of pepperoni (if you like)
1 cup (or more, if you like) shredded mozzarella cheese
1) Pour the tomato sauce into a medium sauce pot and slide the raw chicken fillets in there. Cover and bring just to a simmer. Cook, simmering gently for 30 minutes. This step can be done ahead of time, just remove the chicken from the sauce and keep both in the refrigerator).
Serves 4. Serve with a side of buttered noodles and a tossed salad with crumbled blue cheese…