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By Mary Frances Pickett

Pizza Chicken Bake


A easy, gluten-free dinner recipe featuring pepperoni and cheese topped chicken breasts baked over a bed of potatoes.

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Last night the kids came upstairs as I was starting supper and asked the inevitable questions, “What’s for supper?” And my very creative answer was “The Supper That Happens When Momma Throws A Bunch of Stuff In A Pan And Throws It In The Oven”

It was that time of the week when all of the planned recipes have been cooked, but for one reason and another (not “or another” this day) the next grocery shopping had not been done. Instead I was at home with all of the kids, my husband would be at work with our vehicle until after bedtime (which is not usual for us) and I needed to make-do what what I could scrounge together.

The results were really, really good. And I had the forethought to take a picture, so now I have a new recipe for you.

Instructions

Pizza Chicken over Roasted Potatoes

  • 1 red onion
  • 4 – 5 sweet potatoes
  • 4 – 5 smallish baking potatoes
  • 4 oz. butter (1 stick), cut into pieces
  • salt
  • 2 large chicken breasts
  • pepperoni
  • mozzarella cheese slices

Preheat oven to 450. Peel the potatoes, cut lengthwise into quarters or sixths, and then cut each long slice into bite-sized pieces. Peel the onion and then cut it into slices from pole to pole. Spread the potatoes and onions in a 9″ x 13″ casserole dish and dot with the butter, and sprinkle liberally with salt. Slide this into the oven so that the butter can melt.

While that is going on, take your chicken breasts and trim them of any undesirable bits. And now, this is the important part, slice them in half through their thickness – so they still look like a chicken breast, but they are now half as thick.

Take the potatoes out of the oven and toss them in the now melted butter. Lay the pieces of chicken over the top of the potatoes and put everything back into the oven. Peek at the chicken every 10 minutes or so and when the top sides look cooked, pull the casserole out and flip the chicken over. After another 10 or 15 minutes the chicken will be done, (remember to check their internal temperature to make sure it is at least 165F) and you and take the chicken out and set it aside on a plate while the potatoes finish cooking. The potatoes are done when they are all fork tender, and some of them have started to brown nicely.

At this point, take the potatoes out of the oven and lay the chicken back on top. Cover each piece of chicken with slices of pepperoni and then a slice of mozzarella. (I’m dairy free, so I left the cheese off of mine and it was still delicious.) Then put everything back in and turn the oven to high broil. The cheese should melt and start to brown pretty quickly, and when it does dinner is done.

Pizza Chicken Bake 2015-03-09

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