This spicy pepperoni crusted chicken was a meal we ate regularly before going gluten free. So it was a no brainer to convert it to a celiac safe meal. All it took was a simple swap in the breadcrumbs and we were good to go.
As always, it’s best to double check all of your ingredients to make sure you are using gluten free ingredients. We have found these panko breadcrumbs to be our favorite.
Our kids were raised on spicy foods, we all love them. But I get it if spice isn’t for you. You can definitely use regular laughing cow cheese wedges if you just want the creamy factor without the heat. I have prepared this dish in the morning before dashing off to the studio, and then we just pop it in the oven about 30 minutes before we’re ready to eat. Making it an ideal quick dinner recipe.
If you give this recipe a try I’d love to hear your thoughts in the comments!
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Spicy Pepperoni Crusted Chicken
Ingredients
Method
- Preheat the oven to 350.
- Using a food processor, blend the pepperoni slices until they're the approximate size of the breadcrumbs.
- Combine the pepperoni, breadcrumbs, Parmesan cheese and Italian seasoning into a pie plate. Mix well.
- In a second pie plate, whisk the egg until lightly beaten.
- Spread one cheese wedge onto one side of each chicken breast.
- Coat both sides of the chicken breast in the egg, then immediately into the breadcrumb mixture. Be sure to press the chicken into the mix to help it adhere.
- Pour marinara sauce into the bottom of a 9x13 glass dish, you need enough to just coat the bottom.
- Place coated chicken on top of marinara sauce. Pour any remaining breadcrumb mix on top of the chicken in the dish.
- Cook for 30-35 minutes until the chicken is completely cooked. Be sure to use a thermometer to ensure the correct temperature.
- Allow chicken to cool briefly before cutting.