PIZZA PEPPERONI CHICKEN

Keto Cooking

A almost zero carb dinner, juicy smashed chicken seared in butter then loaded with a tomato and oregano sauce, my gooey melting cheese mix of equal Monterey Jack and mild cheddar with a third mix of Red Leicester cheese, fresh pepperoni and jalapeños then melted under the grill and finished off with fresh basil.

Ingredients 

(serves 4)

Toppings

4 chicken breasts

50g butter

50ml olive oil

200g grated Monterey Jack cheese

200g grated mild cheddar cheese

150g grated Red Leicester cheese

200g fresh deli pepperoni 

2 fresh jalapeños sliced 

Fresh basil leaves

Tomato Pizza Sauce

50ml olive oil

1 can mutti Italian tomatoes

1 small onion finely diced

2 cloves garlic finely diced

1 pinch dried oregano

Sea salt and black pepper

First the sauce, heat the olive oil, soften the onion and garlic for 5 minutes, add the tomatoes and gently simmer, add the oregano and season with salt and pepper and leave to tick over on a low heat while you next bash the chicken thin in a food bag with a rolling pin, equally all over.  Heat a skillet medium hot, add the butter and olive oil then sear the chicken breast for a couple of minutes each side, remove and place on a baking tray.  Pre heat your grill.

Smother the chicken with the tomato sauce, layer on the cheese and top with the pepperoni and jalapeño’s, place under the hot grill until the cheese is all gooey and melted, remove and serve with fresh torn basil leaves.