Sunday, April 3, 2016

Chicken Pepperoni

When we saw the movie “Seems Like Old Times” with Chevy Chase and Goldie Hawn and they raved about the dish, Chicken Pepperoni, we knew we had to try it and we found a recipe soon after.  Since the movie, it seems that several folks have created a recipe for it and this time we opted for an adaptation of Rachael Ray’s, as we liked finishing it under the broiler.  Since we had six good sized chicken breast, we increased the sauce ingredients and made a couple of other changes to get this:

Chicken PepperoniAdapted from Rachael Ray

About 3 tablespoons olive oil, divided
6 boneless, skinless chicken breasts, pounded to 1/2-inch thick
Salt and pepper
1 medium onion, finely chopped  
5 cloves garlic, minced
1 cup chopped yellow sweet pepper (it’s what we had)
1 teaspoon dried oregano, lightly crushed in your palm
3 tablespoons tomato paste
5 ounces good quality pepperoni, casing removed and thinly sliced into matchsticks
1/2 cup dry white wine
1 qt home canned tomatoes
10 oz can of Original Rotel, Diced Tomatoes and Green Chiles
½ tsp dried basil
Sliced mozzarella, for topping  
Fresh parsley, chopped, for garnish

1. Heat a large, ovenproof skillet over medium-high heat with 2 tablespoons of olive oil, 2 turns of the pan. Season chicken with salt and pepper on both sides then add to hot pan. 
2. Brown on both sides then remove to a plate and cover to keep warm.
3. Add another turn of olive oil to the pan along with the onion, garlic, pepper, oregano, salt and pepper; stir 2-3 minutes.
4. Add tomato paste and stir a minute; add pepperoni and stir again.
5. Add wine and scrape up drippings; add tomatoes, rotel, and basil. Simmer 20 minutes.   
6. Preheat broiler (500F) and place a rack in the center of the oven.   
7. Arrange chicken in the sauce so it’s submerged, top with mozzarella and transfer skillet to the oven. Let brown and bubble, remove and top with a few additional leaves of basil. Serve from hot skillet.

We served it over spaghetti by adding some sauce atop the pasta then topping with the chicken.  Wende took the photo with her phone.

Everyone really liked it and the Rotel provided more sauce and the nice heat we had omitted by using the sweet verses hot pepper in Rachael’s recipe.

Photos can be enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.


4/3/16 meal date


  1. my mom use to make something similar to this and boy was it ever fabulous thanks for giving me that memory again this sure looks amazing !

  2. Now that sounds like a very tasty meal.

  3. Larry, I'd really like this without that sweet yellow pepper...but that's no surprise to you guys! Looks good! Take Care, Big Daddy Dave

  4. I hadn't heard of this recipe before but I know we'd love it! Now I have to see if I can find that movie to watch :)

  5. I happen to be a long-time fan of Rachel Ray's recipes, and use many of hers over and over again. This recipe looks like it's super flavorful. Looks, I'm curious about that movie.

  6. I've not seen the movie nor heard of this recipe, but it sounds like something we'd really like. This is a must try. Thanks for sharing the recipe.

  7. Now I have to see that movie again and make this chicken! I love every ingredient used.

  8. Way to make a pasta dinner all fancy! I'm with Dave on no peppers, but other than that, it looks terrific.

  9. Sounds and LOOKS delicious. I've never had that ---or anything similar although I know I would love it.

    Hope your knee is doing great. I enjoyed reading your upcoming RV adventures.


  10. Your chicken looks really comforting Larry and I like that you've used Rotel. Rotel really kicks a dish up a notch, to borrow a phrase from Emeril.

  11. Didn't know about the movie or the dish. Looks great Larry.

  12. New one to me, sounds great though. Makes me want to watch the movie again!

  13. Yummy! I haven't seen that movie but Chicken Pepperoni is mentioned in the movie War of the Roses with Kathleen Turner and Michael Douglas. Sounds and looks delicious!


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