1 tbs avocado oil OR extra-virgin olive oil

1 lb boneless, skinless chicken breasts (3-4 small breasts)

3 cloves fresh garlic, pressed

1 (15 oz) jar organic crushed tomatoes

1/2 tsp crushed red pepper flakes

sea salt and fresh ground pepper

1 tbs chopped fresh basil, plus more for serving

1/2 c high quality, freshly shredded mozzarella, or a very thin slice of mozzarella to top each breast

1/4 c mini OR regular pepperoni, nitrate free

Preheat oven to 350 degrees.

Heat oil in a lg oven-safe skillet over med-high heat.

Add chicken, season with sea salt and pepper, then sear until golden, 2 minutes per side. Transfer to a plate.

Reduce heat to med-low and add garlic to skillet.

Cook until fragrant, about 1 minute. Add crushed tomatoes, crushed red pepper flakes, and basil. Simmer for about 5 minutes.

Return chicken to skillet and arrange it nicely among the sauce.

Top chicken with mozzarella and pepperoni, then place entire skillet in your preheated oven, and bake until cooked through and no longer pink in the inside, about 15 minutes.

Garnish with fresh chopped basil and enjoy!