1lb Perdue thin slice chicken filets
1 tbsp garlic powder
1 tbsp Italian seasoning
1 tbsp sea salt
1 tbsp ground pepper
3 tbsp extra virgin olive oil
1 cup Rao’s pasta sauce
1 lb mozzarella cheese, sliced thick
1/2 cup freshly grated parmesan cheese
1 package sliced pepperoni
Fresh basil, chiffonade
Preheat oven to 375°
Season each chicken filet with the Italian seasoning, salt, pepper and garlic powder on both sides.
Add the olive oil to a large skillet and heat until hot. Add the chicken to the pan a few at a time and cook until each side has browned. Remove to baking sheet.
Sprinkle some parmesan on each chicken breast. Top with the sauce, more herbs and the remaining parmesan. Place 2 slices of mozzarella on top of each filet and add a 3-4 slices of pepperoni to each.
Bake for 25-30 minutes or until the cheese has melted.
Top with the fresh basil and serve.
Calories 227 Carb 6g Fiber 1g