| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Sauces, And, Preserves |
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 |
x |
1/4 tsp crushed red pepper |
| 2 |
x |
1/4 tsp oregano |
| 3 |
ts |
Garlic powder or cloves to |
|
|
Preference |
|
|
Onions — diced, dried, |
|
|
Powder |
INSTRUCTIONS
1. 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.
2. When the chicken is almost done cooking, add the pepperoni. After
pepperoni becomes hot, remove from heat and drain excess oil.
3. Replace skillet at low heat, add tomato sauce and remaining spices.
4. 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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