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Gluten Free Pepperoni and Olive Baked Chicken Recipe

By: Mary Frances Pickett      Date: April 16, 2013      Prep Time: 15 Min      Cook Time: 30 Min

What to you do when you’re craving pizza, but don’t have the ingredients? I faced this dilemma the other night and the result was a new recipe that we enjoyed so much that John and I ate the leftovers for lunch and had to make the recipe again a few nights later for supper.

This recipe has some up-front prep work, but then you pop it into the oven and let it bake away. Add a few easy vegetable sides and you have a gourmet meal without a lot of effort. That’s what I like for mid-week meals!


Yield: at least 5 servings



  1. Preheat the oven to 350 and get a baking pan out. Roughly chop the olives and garlic and set aside. Trim any excess fat from the chicken breasts and then slice them so that they open up like a hoagie roll. Open up each breast and cover one side with pepperoni slices. Place a layer of the olive mixture on top of that and then close up the chicken breast. Repeat for each breast. Pour a thin layer of pasta sauce into the baking pan, place the chicken breast in the pan and pour the remaining sauce over the top. Place the chicken into then oven. When the chicken has finished cooking, sprinkle the mozzarella over the top and turn the broiler on for a few minutes. to melt the chicken.
  2. pepperonichicken
  3. Slice the chicken before serving and then spread it out slightly on the plate so that the pepperoni and olives can be seen.


This recipe has been brought to you by the Gluten Free Cooking School.

Be sure to visit for more great recipes and information about Gluten-free living!