Chicken Pepperoni Breasts

4 (6-ounce) skinless boneless chicken breasts
3 tbsp olive oil
1/2 cup bread crumbs
1 tsp dried oregano
1/2 tsp garlic powder
Salt and freshly ground pepper

1 (16-ounce) can chopped tomatoes
1 tsp sugar
1 tsp dried oregano
1/2 tsp dried basil
1/2 tsp garlic powder

2 ounces pepperoni, sliced in thin rounds (8 slices)
1/2 cup shredded mozzarella cheese

Preheat oven to 350 degrees F.

Pound the chicken breast halves between 2 sheets of plastic wrap to about 1/2-inch thickness. In a shallow skillet, heat the olive oil over medium high heat. In a bowl, combine the bread crumbs with the oregano and garlic powder. Season the mixture with salt and freshly ground pepper. Coat the chicken breasts with the bread crumbs.

Saute in the olive oil until browned, about 4 minutes each side. Remove the chicken cutlets to a baking dish. Set aside.

In a saucepan, combine the tomato, sugar, oregano, basil, and garlic powder. Cook over medium heat for 10 minutes. Season with salt and freshly ground pepper. Pour the sauce over the chicken in the baking pan. Place the slices of pepperoni on top of each cutlet. Sprinkle the tops with cheese.

Bake for 20 to 30 minutes at 350 degrees F. or until the cheese melts and just begins to brown.

Yield: 8 servings