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Ingredients
- 5 (ounce) 5 oz. raw boneless skinless lean chicken breast cutlet, pounded to 1/2-inch thickness
- 1/4 (teaspoon) 1/4 tsp. garlic powder, or more to taste
- 1/4 (teaspoon) 1/4 tsp. onion powder, or more to taste
- 1/8 (teaspoon) 1/8 tsp. salt, or more to taste
- 1/8 (teaspoon) 1/8 tsp. black pepper, or more to taste
- 1/4 (cup) 1/4 cup diced green bell pepper
- 1/4 (cup) 1/4 cup sliced mushrooms
- 2 (tablespoon) 2 tbsp. diced onion
- 1/4 (cup) 1/4 cup canned crushed tomatoes
- 1 1 stick light string cheese
- 4 4 slices turkey pepperoni, (like the kind by Hormel), chopped
- 1 (teaspoon) 1 tsp. reduced-fat Parmesan-style grated topping
- 1 Optional garnishes: crushed red pepper, fresh oregano
Directions
- Season chicken with garlic powder, onion powder, salt, and black pepper. Set aside.
- Bring two skillets sprayed with nonstick spray to medium heat on the stove. In one skillet, cook bell pepper, mushrooms, and onion until softened, 4 - 6 minutes. In the other skillet, cook chicken until cooked through, about 3 minutes per side. (Alternatively, use one skillet and cook the veggies and chicken consecutively.)
- Place crushed tomatoes in a small bowl and season to taste with garlic powder, onion powder, salt, and black pepper. Evenly spoon seasoned tomatoes onto chicken in skillet. Tear string cheese into pieces and place over the tomatoes.
- Top chicken with veggies and turkey pepperoni. Cover and continue to cook until cheese softens, 1 - 2 minutes.
- Plate your pizza-fied chicken and sprinkle with grated topping. Garnish with crushed red pepper and oregano
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