2 large chicken breasts, sliced in half lengthwise into thinner chicken cutlets (about 1.5 lbs)
1 tsp garlic powder
1/4 cup pesto (homemade or store-bought)
3/4 cup marinara or pizza sauce
8 oz fresh mozzarella, sliced into rounds
6–8 slices of pepperoni, more if using smaller pepperonis
Salt + Pepper
Fresh basil, for serving, optional
Preheat oven to 400 degrees.
Slice each chicken breast in half lengthwise until you have two thinner “cutlets”. Season both sides generously with salt, pepper, and garlic powder.
Heat a few T olive oil in a large cast iron skillet over medium high heat. When oil is hot, add chicken and cook for 1-2 minutes per side, just until golden. Remove from heat.
Spread a thin layer of pesto onto each piece of chicken, followed by marinara/pizza sauce, mozzarella slices, and pepperoni. Transfer to the pre-heated oven and bake for 20-25 minutes, or until chicken is fully cooked. (time may depend on the size of your chicken cutlets)
Garnish with fresh basil and serve!! I love serving with an Arugula salad with balsamic vinaigrette but would also pair well with roasted veggies and pasta!