Chicken Pepperoni

Karen Sokol

Best of the Bake-Off entry 2001

Chicken:

6 boneless skinless chicken breast halves

1/3 c. flour

2 eggs, beaten

1½ c. Italian Style breadcrumbs

Topping:

6 oz. sliced pepperoni, cut in halves

4 T. oil

1 (25 oz.) jar pasta sauce

1 (4 oz.) jar sliced mushrooms or fresh

8 oz. mozzarella cheese, shredded

1/2 c. grated Parmesan cheese.

From center, gently pound chicken breasts with flat side of meat mallet until uniform thickness, about 3/4" thick. Dust chicken with flour, dip in beaten eggs, and roll in breadcrumbs. Set aside.

Heat a large electric skillet or fry pan on medium-high heat. Stir-fry pepperoni quickly to remove extra grease. Do not overcook. Remove pepperoni, tilt pan and pour off drippings.

Spray skillet with non-stick cooking spray. Heat oil on medium-high heat. Add seasoned chicken breasts. Brown carefully on both sides, cooking 6 to 7 minutes or until chicken is no longer pink and breading is golden brown.

Top each chicken breast with 1/4 cup pasta sauce, generous pepperoni, and 1 Tablespoon mushrooms. Evenly distribute mozzarella cheese on top of chicken and finish off with Parmesan cheese.

Cover with lid and heat for another 2 minutes. Remove lid, cook until cheese is melted and topping is heated through.

Makes 6 servings.

Serve with fettuccine or other pasta noodles.