Chicken Pizzaiola

from America's Test Kitchen

3 cups tomato sauce (see recipe below) or you can use a jar of your favorite spaghetti sauce
4 boneless, skinless chicken breasts
salt and pepper
2 ounces Parmesan cheese, grated (1 cup)
4 ounces mozzarella, shredded (1 cup)
2 ounces pepperoni, sliced thin or any of your favorite pizza toppings

Adjust oven rack to the middle position and heat the oven to 450 degrees. Spread the tomato sauce in a 9 by 13 inch baking dish.

Pat the chicken dry with paper towels and season with salt and pepper. Spread the Parmesan in a shallow dish, then coat the chicken with the Parmesan. lay the chicken on top of the tomato sauce. Bake for 15 minutes.

Sprinkle the mozzarella and pepperoni over the chicken. Increase the oven temperature to 475 degrees and continue to bake until the cheese melts and chicken is cooked through, about 5 minutes longer.

Quick Tomato Sauce:

3 Tbsp extra-virgin olive oil
3 garlic cloves, minced
1 (28 ounce) can crushed tomatoes
1 (14.5 ounce) can diced tomatoes
3 Tbsp minced fresh basil
1/4 tsp sugar
Salt

Cook the oil and garlic in a medium saucepan over medium heat, stirring often, until fragrant but not browned, about 2 minutes. Stir in the crushed and diced tomatoes with their juice. Bring to a simmer and cook until slightly thickened, 15 to 20 minutes.

Stir in the basil and sugar. Season with salt to taste.