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 Pepperoni – Adapted from Rachael Ray

Ingredients:

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

Preparation:

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.

Larry

4/3/16 meal date