Yield: 4 Servings
: chicken breast -- boneless, : cut into b
88 g pepperoni -- also cut in
350 g tomato sauce
: shredded Mozzarella or : Parmesan cheese (op
: olive oil
2 x ¼ tsp crushed red pepper 2 x ¼ tsp oregano
3 ts garlic powder or cloves to : preference
: Onions -- diced, dried, : powder
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.
Difficulty : easy. Precision : approximate measurements.
Recipe By : Kevin Krom kromkm@...