Anyone know a good recipe for chicken pepperoni?!
Chicken Pepperoni
Ingredients
# 1/2 lb pasta
# 1/2 whole pepperoni
# 1/3 cup flour
# 1/2 teaspoon salt
# 1/4 teaspoon pepper, freshly ground
# 1/2 teaspoon oregano, ground(or 2 teaspoons fresh)
# 1/2 teaspoon basil, crushed(or 2 teaspoons fresh)
# 1/2 teaspoon garlic powder
# 1/2 teaspoon onion powder
# 1 lb boneless skinless chicken breasts
# olive oil (optional)
# 16 ounces tomato sauce
# 1(6ounce)can tomato paste
# 1/2 teaspoon red pepper flakes, crushed(or more, to taste)
Directions
1. * I used quartered low-fat pepperoni slices without sacrificing the taste. While I needed to use olive oil to make up for the missing rendered fat, I did save considerably on cholesterol.
2. Cook pasta according to package directions.
3. Dice pepperoni into 1/4" cubes.
4. Cook in frying pan over medium heat, allowing the fat from it to render out. Remove from pan and set aside. Season flour with salt, pepper, oregano, basil, garlic powder and onion powder.
5. Cut chicken in to bite-sized chunks.
6. Dredge chicken pieces in seasoned flour until coated.
7. Shake off excess flour and brown in the rendered pepperoni fat (and olive oil, if needed) until the chicken is almost cooked.
8. Remove from pan and set aside. Whisk tomato sauce, tomato paste, crushed red pepper flakes and 1/2 cup water together in pan until smooth.
9. Return chicken and pepperoni to pan.
10. Bring to simmer and cook, stirring, for 5 to 7 minutes.
11. Serve over a bed of pasta.
Answers: Try this... If you're looking to impress someone, you couldn't do it better...and or easier. Just be careful that you don't overcook the chicken.
Chicken Pepperoni
Ingredients
# 1/2 lb pasta
# 1/2 whole pepperoni
# 1/3 cup flour
# 1/2 teaspoon salt
# 1/4 teaspoon pepper, freshly ground
# 1/2 teaspoon oregano, ground(or 2 teaspoons fresh)
# 1/2 teaspoon basil, crushed(or 2 teaspoons fresh)
# 1/2 teaspoon garlic powder
# 1/2 teaspoon onion powder
# 1 lb boneless skinless chicken breasts
# olive oil (optional)
# 16 ounces tomato sauce
# 1(6ounce)can tomato paste
# 1/2 teaspoon red pepper flakes, crushed(or more, to taste)
Directions
1. * I used quartered low-fat pepperoni slices without sacrificing the taste. While I needed to use olive oil to make up for the missing rendered fat, I did save considerably on cholesterol.
2. Cook pasta according to package directions.
3. Dice pepperoni into 1/4" cubes.
4. Cook in frying pan over medium heat, allowing the fat from it to render out. Remove from pan and set aside. Season flour with salt, pepper, oregano, basil, garlic powder and onion powder.
5. Cut chicken in to bite-sized chunks.
6. Dredge chicken pieces in seasoned flour until coated.
7. Shake off excess flour and brown in the rendered pepperoni fat (and olive oil, if needed) until the chicken is almost cooked.
8. Remove from pan and set aside. Whisk tomato sauce, tomato paste, crushed red pepper flakes and 1/2 cup water together in pan until smooth.
9. Return chicken and pepperoni to pan.
10. Bring to simmer and cook, stirring, for 5 to 7 minutes.
11. Serve over a bed of pasta.
Pepperoni Stuffed Chicken
Ingredients:
4 boneless chicken breasts, halved and skins removed
4 large slices of pepperoni sausages
4 slices Monterey Jack cheese
1 egg, beaten
3/4 cup dry bread crumbs
1/4 to 1/2 cup butter
Directions:
With mallet, pound chicken breasts to 1/2 inch thickness, being careful not to tear meat.
Place 1 slice pepperoni and 1 slice cheese on each chicken breast. Roll up jelly roll fashion.
Secure with a toothpick.
Dip each roll in egg, then into bread crumbs, coating thoroughly. Melt butter in large skillet over low to med. heat.
Cook chicken 10 to 15 minutes, turning frequently until golden brown and tender.
INGREDIENTS
4 skinless, boneless chicken breasts
20 slices pepperoni sausage
8 ounces pepperoni sausage, chopped
4 slices mozzarella cheese
1 (28 ounce) jar spaghetti sauce
1 pinch garlic powder
salt and pepper to taste
1 teaspoon Italian-style seasoning
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Pound chicken breasts flat with a meat mallet. Season to taste with garlic powder, salt, pepper and Italian style seasoning.
Place 4 to 5 slices pepperoni on each breast and top each with a slice of cheese. Roll up breasts and fasten with toothpicks.
Fry the pepperoni in a medium skillet until it has released most of its oil. Remove pepperoni from skillet and set aside. Brown chicken rolls in pepperoni oil about 5 to 10 minutes each side. Place chicken in a baking dish. Combine spaghetti sauce and sliced pepperoni and pour over chicken.
Bake in the preheated oven for 30 to 40 minutes