| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | And, Preserves, Sauces | 4 | Servings | |
INGREDIENTS
| Chicken breast, boneless | ||
| Cut into b | ||
| 88 | g | Pepperoni, also cut in |
| Bite-siz | ||
| 350 | g | Tomato sauce |
| Shredded Mozzarella or | ||
| Parmesan cheese, opt | ||
| Olive oil | ||
| 2 | 1/4 tsp crushed red pepper | |
| 2 | 1/4 tsp oregano | |
| 3 | t | Garlic powder or cloves to |
| Preference | ||
| Onions, diced dried | ||
| Powder |
INSTRUCTIONS
Put a small amount of olive oil in a frying skillet over med.-high heat. Add chicken and sprinkle first portions of pepper and oregano over the chicken. When the chicken is almost done cooking, add the pepperoni. After pepperoni becomes hot, remove from heat and drain excess oil. Replace skillet at low heat, add tomato sauce and remaining spices. Serve hot over pasta, sprinkling shredded mozzarella over the sauce if desired. Posted to EAT-L Digest - 17 Jun Date: Mon, 17 Jun 1996 23:49:32 -0400 From: Althea LeBlanc <TheaLater@AOL.COM> Recipe By : Kevin Krom kromkm@sage.cc.purdue.edu
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Nutrition (calculated from recipe ingredients)
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Calories: 296
Calories From Fat: 119
Total Fat: 13.4g
Cholesterol: 86.7mg
Sodium: 729.3mg
Potassium: 600.1mg
Carbohydrates: 9.8g
Fiber: 2g
Sugar: 5.3g
Protein: 33.7g