Ingredients
Scale
- 2 chicken breast (halved lengthwise to make four cutlets)
- kosher salt (as needed)
- garlic powder (as needed)
- 1 tbsp italian seasoning
- neutral oil (as needed to cook)
- 24 fl oz marinara sauce
- 1 bulb fresh mozzarella (sliced thin)
- 2 oz pepperoni (about 3–4 slices per piece of chicken)
- basil (chiffonade; to top)
- 1 spaghetti squash
Instructions
- Cook spaghetti squash (see directions, below).
- Heat oil in a large cast-iron (preferred) or saute pan to medium high.
- Pat chicken dry and season WELL with kosher salt, garlic powder and herbs.
- Make sure pan is HOT before adding chicken. Place chicken in pan (careful to avoid splattering).
- Sear for 2-3 minutes, until golden. DO NOT touch until two minutes is up (if chicken isn’t golden after two minutes, your heat wasn’t high enough!)
- Flip chicken, reduce heat to low. If chicken is thick, cover with a lid (no lid? foil works here, too).
- Cook for 4-6 minutes, or until chicken reaches internal temperature of 165F.
- Remove from pan and preheat oven to 400.
- Once spaghetti squash is done, scrape squash from skin using a fork and let drain for 2-3 minutes in a colander to release excess liquid. Place in pan.
- Top with chicken and sauce. Top each piece of chicken with 1-2 slices of mozzarella, followed by pepperoni. Bake in oven at 400F for 10 minutes or until cheese is melted and bubbling. Serve with sliced basil on top.