Name: Chicken Parm-eroni
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H50M0.000S
Yield: 4 servings
Ingredients: Nonstick cooking spray, for the pan; Four 8-ounce boneless, skinless chicken breast halves; Kosher salt and freshly ground black pepper; 4 ounces pepperoni, sliced thin; 8 ounces fresh mozzarella; 1 cup grated Parmesan, plus more for serving; 1 cup all-purpose flour; 2 large eggs; 2 cups panko breadcrumbs; 2 ribs celery, trimmed; 1 small carrot, trimmed; 1 small onion, trimmed; 3 tablespoons canola oil; 4 ounces pepperoni, sliced into 1/4-inch strips; 2 teaspoons tomato paste; 2 cloves garlic, minced; One 28-ounce can crushed San Marzano tomatoes; 2 whole fresh basil leaves, plus more, chiffonade, for garnish; 1 bay leaf; Kosher salt and freshly ground black pepper

Directions

Watch how to make this recipe.

Special equipment:

small skewers

Preheat the oven to 350 degrees F. Set a wire rack over a roasting pan and spray with the nonstick spray.
Using a sharp knife, make a lengthwise, horizontal cut into the side of each chicken breast so you can open it up like a book. Place between two sheets of plastic wrap and gently pound out so it has an even thickness. Sprinkle with salt and pepper.
Lay slices of pepperoni down the middle of each breast, slightly overlapping each piece so there are no gaps. Top with slices of mozzarella. Sprinkle each piece of chicken with 1 tablespoon Parmesan. Starting with one of the edges of the chicken (that isn't covered) roll each chicken breast over the top of the pepperoni and cheese (like a sushi roll) onto itself. Secure by inserting one skewer on each end and one in the middle so it retains its shape.
Set up a breading station with 3 pans. Pour the flour into one and season with salt and pepper. Crack the eggs into a second pan and season with salt and pepper. Mix well. In the third pan, add the panko and remaining 3/4 cup Parmesan. Season with salt and pepper and mix well. Working with one chicken portion at a time, dip into the seasoned flour, then egg mixture and then panko, gently pressing the panko into the chicken all over, especially taking care to cover the seams and sides.
Place the breaded chicken portions on the prepared rack seam-side down, ensuring they have space between them so they cook evenly. Spray with nonstick spray, then bake until golden brown, about 30 minutes. Allow to cool for a few minutes before slicing.
Prepare the sauce: Add the celery, carrots and onion to a food processer and process until finely diced. Set aside.
In a large pot, add the canola oil and thinly sliced pepperoni. Cook over medium heat, gently stirring, until the pepperoni is crisp, about 3 minutes. Remove with a slotted spoon and set aside to drain on a paper towel. To the pepperoni fat in the pot, add the tomato paste, garlic and the onion-celery-carrot mixture and saute until golden, 4 to 5 minutes. Add the tomatoes, basil and bay leaf. Bring to a boil, then reduce the heat to a simmer and cook for 30 minutes.
Slice the chicken into 1-inch-thick slices and serve with the sauce. Garnish with the crispy pepperoni, basil and more Parmesan.

Cook’s Note

If your oven isn't browning the chicken rolls to your liking, remove them from the oven and preheat your fryer or at least 3 inches of neutral cooking oil to 350 degrees F. Fry each piece until evenly golden browned, about 3 minutes. Make sure each piece is cooked through to 160 degrees F. If it's not, put it back in the oven until cooked through.