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The Roman Table Chicken Pizzaiola

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  • 1 pound chicken breasts, boneless, skinless and pounded thin
  • 1 1/2 cups canned, peeled plum tomatoes
  • 2 cloves garlic, peeled and finely chopped
  • 4 tablespoons olive oil
  • 3 tablespoons Parmesan cheese, grated
  • 1/2 teaspoon oregano
  • 4 large basil leaves, torn into pieces
  • Salt and pepper to taste


  1. Place a small amount of tomatoes in a frying pan. Add chicken breast. Top chicken with additional tomatoes, garlic, herbs and cheese.
  2. Cook on the stove until chicken has cooked through and the sauce reaches the desired consistency.

Source: Chef Renee Pepino, The Roman Table, Phoenix, Arizona -