Servings: 4 servings 2 large boneless skinless chicken breasts, 8 oz each 1 Tbsp olive oil, plus more as needed to sautee 1/2 tsp dried oregano 1/2 tsp fine sea salt, plus more to taste 1/2 tsp garlic powder 1/2 tsp freshly cracked black pepper, plus more to taste 1/2 cup pizza sauce, or marinara sauce if you need a substitute 1 cup shredded mozzarella cheese, low moisture, part skim 1 Roma tomato, thinly cut into 8 slices 8 slices pepperoni Fresh basil leaves, to garnish, (optional)
Preheat oven to 400°F. Grease the bottom of a 9×13 casserole dish lightly with olive oil. Slice each chicken breast in half lengthwise into 2 cutlets.
Put cutlets between 2 sheets of plastic wrap and pound with the flat side of a meat mallet to an even 1/4” thickness. Combine all of the seasonings in a small bowl and sprinkle it over both sides of the chicken cutlets.
Heat a large heavy-bottomed skillet over medium-high heat. Add 1 Tbsp olive oil and when the oil is hot, add the chicken in a single layer. Sautée about 2 minutes per side, or until golden then transfer to your prepared casserole dish. Don’t worry about cooking it through at this point. Repeat with the remaining chicken, adding more oil as needed.
Arrange chicken cutlets in your casserole dish in a single layer. Spoon pizza sauce over each cutlet and spread to coat the tops. Top the chicken with shredded mozzarella cheese, then top with tomato slices, followed by pepperoni.
Bake uncovered at 400°F for 25 minutes until the cheese is golden brown in spots and the chicken is cooked through to 165°F on an instant-read thermometer. Remove from oven. Before serving, sprinkle fresh, chopped basil leaves on top for a pop of color and fresh flavor.