Title: Chicken Pepperoni
Categories: Poultry
Yield: 4 Servings
| 1/2 | lb | PASTA NOODLES |
| 1/2 | | PEPPERONI STICK |
| 1/3 | c | FLOUR |
| 1 | lb | BONELESS CHICKEN BREAST |
| 2 | cn | TOMATO SAUCE, 8oz - EA. |
DICE PEPPERONI INTO 1/4" CUBES. COOK IN SKILLET, OVER MEDIUM HEAT, UNTIL
MOSTLY DEGREASED. REMOVE FROM SKILLET AND SET ASIDE. CUT CHICKEN INTO BITE
SIZE PIECES. SEASON FLOUR WITH SPICES, (OREGANO, BASIL, TARRAGON, GARLIC
POWDER AND ONION POWDER). DREDGE CHICKEN IN FLOUR MIX. BROWN IN PEPPERONI
FAT (AND OLIVE OIL IF NEEDED). SET ASIDE. STIR TOMATO SAUCE AND REMAINING
FLOUR MIX IN SKILLET. STIR IN CHICKEN AND PEPPERONI. ADD 1/3 TO 1/2 CUP
WATER TO COVER MEAT. ALLOW MIX TO SIMMER FOR 30 TO 45 MINUTES OR UNTIL
CHICKEN IS TENDER. SERVE OVER A BED OF PASTA.