There is nothing better than the taste of pizza when you're truly craving it. Although pizza nights are the pinnacle of a lovely night in with the family, we have to admit that it's not the healthiest of dinner options.
This casserole manages to bring pizza night home without the carbs of the dough, replacing it with chicken breasts.
"Cheesy chicken and pepperoni pizza - no dough" 
Ingredients:
- 4 skinless, boneless chicken breasts
- Pepperoni slices
- Olive oil
- 1 cup (90 gr) of grated Parmesan
- 1 1/2 cup (135 gr) of grated mozzarella
For the
marinara (you can also substitute with your favorite store-bought pizza sauce)
- 2 big garlic cloves, minced
- 1 sweet onion, finely diced
- 1 medium size can of diced tomatoes
- 2 tablespoons of tomato paste
- 2 teaspoons of sugar
- 1/4 (60 Ml) of red wine
- 1 tablespoon of dry basil
- 4 tablespoons of cream cheese
- 1 teaspoon of salt
- 1 teaspoon of ground black pepper
Directions:
1. Preheat your oven to 450° F (230° C). If you're going to make your own tomato sauce, it's time to get a medium size pot over medium heat with some olive oil.
2. Add the diced onion to the pot and cook until transparent (around 10 minutes). Add the minced garlic and cook until fragrant. Add the canned diced tomatoes, the tomato paste, the basil, the sugar and the salt and pepper. Cook for 10 minutes, stirring occasionally. Add the wine and let it simmer for around 5 minutes more, so the alcohol evaporates. The sauce should have reduced its size by now. Set aside. Once it's cool, add the 4 tablespoons of cream cheese and mix well.
3. Sprinkle a casserole with a couple of olive oil tablespoons. Slice the chicken breasts in half to open them and cover the bottom of the casserole with them. Season with salt and pepper. Cook in the oven for 10 minutes.
4. Mix the parmesan and mozzarella in a bowl. Take the casserole out of the oven and pour the sauce over the chicken breasts. Cover with cheese mixture. Add the pepperoni slices on top and bake for approximately 20 more minutes or until the cheese on top is bubbly.
TIP: Add some chopped, pitted black olives to the marinara for more flavor. Serve with fresh basil on top for an extra Italian touch.
Recipe adapted from
Brit.
