Papa's Pepper Chicken Pizzaolia
(Courtesy of Spencer from @spencerthecook from Instagram ... )
I always say that good food doesn't have to be complicated and this Chicken Pizzaolia is a prime example of that. I get frustrated when I find a recipe I really like and one of the ingredients is "Ground bark of an XYZ tree found only in the northern most mountains of Europe", that's not this dish. This dish comes together quickly and only uses ingredients that you probably already have on hand. The best part of this dish is how the sauce reduces down into a sweet, tangy and spicy tomato sauce. Give it whirl and I'm certain you will add this to your culinary arsenal!
Preheat oven to 300°
5-6 Chicken breast fillets
6-8 Slices provolone cheese
2 29oz. Cans tomato puree
1 6oz. Can tomato paste
2T White wine vinegar
3 Cloves garlic, minced
1 Large sweet onion, thinly sliced
2 Bell peppers, medium diced
3T Dried basil
1T Dried oregano
1T Papa's Pepper premium spice blend
Kosher salt and pepper
Cast iron skillet
Canola oil spray
Using the kosher salt and pepper generously coat the fillets on both sides with salt and pepper. Combine tomato puree, paste, vinegar, basil, oregano, Papa's Pepper and mix well. Spray cast iron skillet generously with canola oil and place over high heat. Once the skillet is screaming hot and lightly smoking add chicken fillets. Sear chicken on each side for 2-3 minutes until brown on each side. Remove chicken to a plate and add onions, garlic, peppers and one cup of tomato sauce to skillet. Stir the one cup of sauce, onions, garlic and peppers in the skillet scraping the brown bits from the bottom of the skillet. Add remaining sauce and then lay the chicken breast fillets on top of the sauce. Place in oven and cook for 35- 45 minutes until internal temp of chicken is 165°. Remove the skillet and place slices of provolone cheese on top of chicken breast fillets and then place skillet under broiler on low for 2-3 minutes until cheese is brown and bubbly. Serve over your favorite al dente pasta or rice.
Cooks note:
You can make this in any oven safe skillet but it truly works best in a cast iron skillet to really help that sauce reduce.
Preheat oven to 300°
5-6 Chicken breast fillets
6-8 Slices provolone cheese
2 29oz. Cans tomato puree
1 6oz. Can tomato paste
2T White wine vinegar
3 Cloves garlic, minced
1 Large sweet onion, thinly sliced
2 Bell peppers, medium diced
3T Dried basil
1T Dried oregano
1T Papa's Pepper premium spice blend
Kosher salt and pepper
Cast iron skillet
Canola oil spray
Using the kosher salt and pepper generously coat the fillets on both sides with salt and pepper. Combine tomato puree, paste, vinegar, basil, oregano, Papa's Pepper and mix well. Spray cast iron skillet generously with canola oil and place over high heat. Once the skillet is screaming hot and lightly smoking add chicken fillets. Sear chicken on each side for 2-3 minutes until brown on each side. Remove chicken to a plate and add onions, garlic, peppers and one cup of tomato sauce to skillet. Stir the one cup of sauce, onions, garlic and peppers in the skillet scraping the brown bits from the bottom of the skillet. Add remaining sauce and then lay the chicken breast fillets on top of the sauce. Place in oven and cook for 35- 45 minutes until internal temp of chicken is 165°. Remove the skillet and place slices of provolone cheese on top of chicken breast fillets and then place skillet under broiler on low for 2-3 minutes until cheese is brown and bubbly. Serve over your favorite al dente pasta or rice.
Cooks note:
You can make this in any oven safe skillet but it truly works best in a cast iron skillet to really help that sauce reduce.