two 5-6 ounce boneless skinless chicken breasts (see hints below)
sliced pepperoni as needed (approx. 16 slices) see hints below
1 - 1 1/2 cups grape tomatoes, sliced in half
4-ounces fresh mozzarella cheese, cut into 1/2 -inch cubes
1/4 tsp dried basil
1/4 tsp dried oregano
1 Tbs capers, well drained
2 Tbs fresh chopped parsley (optional)
3 Tbs olive oil
Slice 1 to 1 1/2 cups of grape tomatoes in half and also cut about 4 ounces of fresh mozzarella cheese into 1/2-inch cubes.
Toss the cheese into a mixing bowl with a little sprinkling of dried basil and dried oregano, add about 1 Tbs well drained capers, 2 - 3 Tbs of fresh chopped parsley if you're using it, add 2 - 3 Tbs olive oil and toss to combine.
Place the two boneless, skinless chicken breasts between two sheets of plastic wrap and pound those until they're about 3/4-inch thick.
Remove the top layer of plastic and top each one with a layer of thin sliced pepperoni, put the plastic back on top and pound it again to help the pepperoni adhere.
Next, add a splash of olive oil to a large, heavy bottomed nonstick pan on medium high heat and, when the oil is hot, add the chicken, pepperoni side down.
Cook it along for a minute or two to crisp that side up a bit, then flip it over, turn the heat down a bit and finish cooking it through on the second side.
Take if out of the pan, add a little more olive oil if you need to and add the sliced grape tomatoes.
Cook those along for a minute of two and then toss the sliced grape tomatoes with the mozzarella cheese and serve it up over the top of the cooked chicken.
Slice tomatoes and mozzarella cheese and marinate cheese before handling raw chicken so there's no cross contamination.
Also remove pepperoni from bag before handling chicken and do not add leftover pepperoni back to bag.