Directions

Place a rack in the center of your oven and preheat the oven to 375 degrees F. 

Season the chicken 3/4 teaspoon salt and 1/4 teaspoon black pepper, sprinkling both sides. 

In a large, heavy-bottomed, and ovenproof skillet, heat 1 tablespoon olive oil over medium high. Once hot, add the chicken breasts, top-sidetop side down, and let cook undisturbed for 2 to 3 minutes, until the surface is golden brown. Flip and brown the other side. Remove to a plate (the chicken does not need to be cooked through). 

Reduce the heat to medium. Add the remaining 1 tablespoon oil, onion, and remaining ¼ teaspoon salt and ¼ teaspoon black pepper. Sauté until the onion is tender, about 5 minutes. 

Add the garlic, Italian seasoning, and red pepper flakes. Let cook until very fragrant, about 30 seconds. 

Pour in the pasta sauce and Worcestershire sauce. Let simmer for 5 minutes. 

Nestle the chicken back into the sauce. 

Sprinkle the Stella Fontinella Cheese over the top of the chicken. 

Arrange the pepperoni slices on top. 

Place the skillet in the oven and cook for 15 to 20 minutes, or until a thermometer inserted in the thickest portion of the chicken registers 165 degrees F and the juices run clear (my smaller breasts were done closer to the 15-minute mark; larger ones may need longer). 

Sprinkle with fresh basil and enjoy hot.