Kathy Harris - Reduced Sodium Pepperoni Chicken

Kathy Harris
Thanks, Rhonda! I love cooking, so this is fun :) 
I cook reduced sodium foods for my family because of health concerns. By combining a higher sodium meat (pepperoni) with a lower sodium meat (chicken breast), you can serve a relatively low sodium meal with a spicy, exotic flavor.

Some tips: From my experience, regular pepperoni contains less sodium than the turkey version. I've found a commercial brand of marinara sauce with as little as 40-50 grams of sodium per serving. Organic chicken usually has less sodium than it's non-organic counterpart. I also compare brands of mozzarella cheese and purchase the brand with the least amount of sodium.
Reduced Sodium Pepperoni Chicken
4 tbs. safflower oil
1/2 of a 3.5 oz. pkg. of sliced pepperoni
2 boneless, skinless organic chicken breasts
4 slices whole grain bread (I use gluten free), toasted and crumbled
1 jar low-sodium marinara sauce
1/2 cup mozzarella cheese, shredded
Cooked pasta (spaghetti, penne, rotini)
Saute pepperoni slices in oil for a minute or two. Remove to a small dish, leaving oil in skillet.
Cut chicken breasts into small pieces and toss with breadcrumbs to coat. Saute coated chicken in the hot pepperoni oil until the chicken is completely cooked and tender.
Place cooked chicken into the bottom of a casserole dish. Pour the marinara sauce over the top of the chicken. Top the sauce with the cooked pepperoni and then the cheese.
Bake at 350 degrees until heated thoroughly, about 30-45 minutes. Serve over cooked pasta.

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