Spice Roasted Chicken Breast with Pepperoni Sauce

Thanks to Mike Isabella, from Bravo's Top Chef, I found this recipe.  It's definately a keeper.  Enjoy!

Sauce-

1 Tbsp extra virgin olive oil
1/4 C. yellow onion, diced small
1 thinly sliced garlic clove
6 oz. thinly sliced pepperoni
1/2 tsp fennel seeds, toasted and ground
1/2 tsp red chili flakes
1/2 C. canned crushed tomatoes
1 1/2 C. chicken broth
1/2 tsp red wine vinegar
Kosher salt and pepper, to taste

Heat olive oil in a large saucepan over medium heat.  Add onion and garlic, sweat about 4-5 minutes until soft, stir occasionally.  Don't let the garlic brown, reduce heat if needed.  Add pepperoni, cook for 4 minutes.  Add fennel seed and red chili to mixture, cook another minute.  Stir in tomatoes and cook for 3 minutes,  Add chicken broth and bring to a slight boil.  Reduce heat and simmer 50 minutes.

Remove mixture from heat and let cool slightly.  Puree in a blender about 2 minutes or until smooth.  Pass sauce through a fine strainer.  Use a rubber spatula to help push the sauce through.  Discard the solids in strainer.  Stir in vinegar and correct seasonings with salt and pepper.  Reserve warm.

Note- sauce can be prepared in advance and refrigerated up to 3 days.

Chicken-

2 Tbsp extra virgin olive oil
3 Tbsp lemon zest
2 Tbsp lemon juice
2 Tbsp finely chopped fresh parsley
2 Tbsp finely chopped garlic
1 Tbsp smoked paprika
1 Tbsp fennel seeds, toasted and ground
3 whole chicken breasts, cut in half
2 Tbsp canola oil


In a mixing bowl, combine the first 7 ingredients to create a marinade.  Fully coat the chicken breasts with marinade and place in a large plastic bag or glass baking dish.  Refrigerate for at least 2 1/2 hours or overnight.

Preheat oven to 400 degrees.

Remove chicken from the refrigerator and let it come to room temperature, about 10-15 minutes.  Heat canola oil in a large, heavy-bottomed saute pan over medium-high heat.  Once hot, sear chicken, skin side down, approximately 6 minutes until golden brown.  Flip each breast over, place in baking pan and continue cooking for 30-35 minutes in the oven.  Remove chicken from the oven and let rest 5-10 minutes before serving.   Serve family style with sauce and enjoy!