SUPREME PIZZA CHICKEN SKILLET DINNER (IN 30 MINUTES!)

Everyone will fall over themselves trying to be first to the table on supreme pizza chicken night…and to think it all starts with boneless skinless chicken breasts and a jar of tomato sauce.  But this meal is alllllllllll about the toppings, and I swiped those from the king of all pizzas, so you know it’s going to be good.

Chicken is the base for more family meals than anything else, but it’s not easy keeping things interesting night after night.  Even when I serve it only once a week it takes some creativity to keep it fresh.

This supreme pizza chicken is definitely something they won’t expect.  You’ll get all those wonderful pizza parlor smells when this comes hot and bubbling out of the oven, and it’s fun to watch everybody’s eyes bug out when you set it down on the table.

Ingredients

• 6 chicken breasts (I used boneless skinless) about 1 1/2 to 2 pounds
• salt and pepper
• 1 Tbsp butter
• 1 Tbsp olive oil
• about 12 ounces, give or take, of your favorite jarred pasta or pizza sauce
• 2 cups shredded mozzarella cheese (you can use other types as well)
• 1/3 cup sliced olives
• 1/3 cup marinated red pepper strips
• 1/4 cup banana pepper rings
• 1/4 cup pepperoni or other small salami type slices
• 1/2 green bell pepper, cut in thin rings
• a handful of small button mushrooms, sliced
• 1/4 small red onion, thinly sliced
• about 1/4 cup grated Parmesan cheese

Instructions

1. If your chicken breasts are very thick, or are uneven, place them between layers if waxed paper and pound them down a little bit to an even thickness so they will cook at the same rate. If you don't have a meat pounder use a rolling pin or even a cast iron skillet.
2. Season the chicken on both sides with salt and pepper. Heat the butter and oil in a large skillet until sizzling, and then brown the chicken, cooking for a few minutes on each side. Do this in batches so as not to crowd the pan. Have the heat high enough that you get some color on the chicken, but not so high that it burns. Set aside.
3. Add the sauce to the pan and bring to a simmer. Nestle the chicken breasts back into the pan, cover (or use foil) and simmer gently for about 10 minutes, just until the chicken is cooked through. (You can check with an instant read thermometer ~ it should read 165F) Don't over cook your chicken, they don't need a lot of time.
4. .....................................

for full recipes please see : theviewfromgreatisland.com

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