Chicken Paillard "Pizzette" with Smoked Mozzarella & Pepperoni
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Chicken Paillard "Pizzette" with Smoked Mozzarella & Pepperoni

You won't miss the crust with this high-protein "pizza."


  • 4 tbsp. olive oil

  • 2 pts. cherry tomatoes, halved

  • 2 large cloves garlic, chopped

  • 1 sprig fresh oregano, leaves stripped from stem and chopped, or 1 tsp. dried oregano

  • 1 tsp. crushed red pepper

  • A few leaves fresh basil, torn

  • Salt and pepper

  • 4 boneless, skinless chicken breasts (6 to 8 oz. each), tenders removed

  • 8-oz. ball smoked mozzarella, thinly sliced or coarsely grated

  • 3 oz. thinly sliced pepperoni


  • Step 1

    In a saucepan or skillet with a lid, heat 2 tbsp. oil, two turns of the pan, over medium to medium-high. Add the tomatoes (try our cherry tomato prep shortcut) and cook, stirring often, until softened a bit, 3 to 4 minutes. Add the garlic, oregano, crushed red pepper and a few torn basil leaves; cover and cook, shaking the pan occasionally, until the tomatoes break down, about 20 minutes. Uncover and cook, stirring occasionally, until the sauce thickens, about 5 minutes; season with salt and pepper.

  • Step 2

    Heat a large cast-iron skillet or griddle over medium-high, and preheat the broiler.

  • Step 3

    Working with 1 breast at a time, butterfly the chicken by cutting horizontally with a sharp knife almost all the way through. Open like a book and pound between sheets of plastic to about 1/4 inch thick. Season the chicken. Add 1 tbsp. oil, one turn of the pan, to the cast-iron skillet. Add 2 chicken breasts and cook until golden and cooked through, 2 to 3 minutes per side; transfer to a foil-lined baking sheet. Repeat with 1 more tbsp. oil, one turn of the pan, and the remaining 2 chicken breasts.

  • Step 4

    Top the chicken with the cherry tomato sauce, cheese and pepperoni. Broil until bubbly and brown, about 3 minutes. Top with a few more torn basil leaves.

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