Try it Tuesdays

I need to note that I got the title for this post from Miriam. I probably won't be as faithful about posting every Tuesday, but it's a great idea!

This is one of my favorite recipes from America's Test Kitchen. I am sharing it with all of you because I love you all A LOT. This is an awesome recipe becuase it is so forgiving. You can substitute almost everything with whatever you have and it will still turn out great!

Chicken Pizzaiola

This recipe makes enough sauce for up to six chicken breasts. Almost any of your favorite pizza toppings (crumbled sausage, peppers and onions, or mushrooms) can be substituted for pepperoni. You can make the quick tomato sauce (recipe below) or any type of jarred tomato sauce will work. (I used a can of pizza sauce because I didn't have everything for the tomato sauce. It was really good.) This dish is great served with or over pasta.

3 cups (or 24- to 26-ounce jar) tomato 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

1. Adjust an 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.

2. 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.

3. Sprinkle the mozzarella and pepperoni over the chicken. Increase the oven temperature to 475 degrees and continue to bake until the cheese melts and the chicken is done, about 5 more minutes (or 160 degrees on an instant-read thermometer).

Quick Tomato Sauce

MAKES 4 cups, enough to sauce 1 pound of pasta
START TO FINISH: 25 minutes

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

1. 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 diced tomatoes with their juice. Bring to a simmer and cook until slightly thickened, 15 to 20 minutes

2. Stir in the basil and sugar. Season with salt to taste. When tossing the sauce with pasta, add some of the pasta cooking water as needed to loosen the consistency of the sauce.