Pepperoni Pizza Chicken:

This wouldn't necessarily forever take the place of a good slice of pepperoni pizza for me, but it was still really good! And a tad healthier, so that's always a plus!

Reducing the sauce is actually what totally makes this dish. It seems weird, but if you don't do it, the dish will be very watery, and honestly not as flavorful. And that does not sound appetizing! You want that sauce to be just about as thick as it can get.

I hope you give it a try!

1 & 3/4 cups spaghetti or pizza sauce

4 large chicken breasts

1 tablespoon olive oil

1 teaspoon dried oregano

1 teaspoon garlic powder

Shredded cheese

Pepperoni slices

Pour sauce into a small saucepan. Cook over a low simmer, stirring occasionally, until it's reduced to about one cup. This might take like 20-30 minutes. 

Cut the chicken breasts in half, length-wise. Place in a bowl, add olive oil, oregano and garlic powder. Stir until chicken is evenly coated. Quickly brown in a hot skillet...the chicken doesn't need to be cooked through, just lightly browned.

Place in a casserole dish that is just big enough to hold the chicken in a single layer.

(Or, if your skillet was big enough to hold all the chicken at one time, AND is oven safe as well, you can just assemble everything in there, instead of a separate dish.)

Spoon the reduced sauce over the chicken pieces. 

Top with desired amount of pepperoni slices.

Bake at 425 degrees for 15 minutes, or until chicken is cooked through, and pepperoni slices are slightly browned around the edges. Top each piece with shredded cheese. 

Return to the oven for 3-5 minutes, or until cheese is melted.

Serve!