MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Chicken Pepperoni
Categories: Chicken
     Yield: 4 Servings

   1/2 lb Pasta; your favorite
   1/2    Pepperoni stick *
   1/3 c  Flour
   1/2 ts Salt
   1/4 ts Freshly ground pepper
   1/2 ts Ground oregano -OR-
     2 ts Fresh oregano; minced
   1/2 ts Crushed basil -OR-
     2 ts Fresh basil; minced
   1/2 ts Garlic powder
   1/2 ts Onion powder
     1 lb Chicken breast; boneless,
          -skinless
          Olive oil (optional)
    16 oz Can tomato sauce
     6 oz Can tomato paste
   1/2 ts Crushed red pepper flakes;
          -or more; to taste

 * I used quartered low-fat pepperoni slices without sacrificing the
 taste. While I needed to use olive oil to make up for the missing
 rendered fat, I did save considerably on cholesterol.

 Cook pasta according to package directions.

 Dice pepperoni into 1/4" cubes. Cook in frying pan over medium heat,
 allowing the fat from it to render out. Remove from pan and set aside.

 Season flour with salt, pepper, oregano, basil, garlic powder, and
 onion powder.

 Cut chicken into bite-sized chunks. Dredge chicken pieces in seasoned
 flour until coated. Shake off excess flour and brown in the rendered
 pepperoni fat (and olive oil, if needed) until the chicken is almost
 cooked. Remove from pan and set aside.

 Whisk tomato sauce, tomato paste, crushed red pepper flakes and 1/2
 cup water together in pan until smooth. Return chicken and pepperoni
 to pan. Bring to simmer and cook, stirring, for 5 to 7 minutes.

 Serve over a bed of pasta.

 Recipe by Mimi Hiller

 Recipe FROM: <https://web.archive.org/web/20170328105310/
 http://recfoodcooking.org/sigs/Mimi Hiller/Chicken Pepperoni.html>

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