Never had so much fun than with this. “Seems like old times” was on and we watched it all the way through. Lea laughed her ass off. The cast is amazing. When the chicken pepperoni bit started, Lea asked, how do they make it. I never ever considered making something so ridiculous, but I recorded the show so I could re-watch all relevant parts. Of course I googled it, and there is no “official” chicken pepperoni recipe out there, but I found a few people that constructed their own. Several looked really good. “There’s no veal in chicken pepperoni.”
The first time I attempted this, it was tasty, but we all agreed that I needed to amp up the peperoni aspect. The recipe below has been done in my house several times since and is always very much appreciated.
Chevy Chase, Charles Grodin, Goldie Hawn, Yvonne Wilder (Aurora) – if you’ve never seen it, you are missing out. After you see it, you’ll want chicken pepperoni, I promise you this.
“Arora, you have to have your feet es-scraped”
1 LB (maybe a bit more) chicken breasts cut to ¼ inch thickness
8 oz. pepperoni cut into ½ inch match sticks
2 sweet Italian sausages cooked and cut into thin slices
6 cloves garlic crushed and chopped fine
1 medium yellow onion small dice
1 medium red bell pepper medium dice
28 oz. can crushed tomatoes
2 oz. Red Wine
1 teaspoon Italian seasoning
½ teaspoon dried parsley
½ teaspoon dried basil
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt (+ additional for other seasonings)
About 6 grinds of black pepper (+ additional for other seasonings)
You could add some crushed red pepper if you like a little spice - we did not.
½ LB (approx.) shredded mozzarella
¼ cup shredded Parmesan
1 TBS butter
2 TBS olive oil
Large (12”) skillet
Heat Skillet (medium heat – about a 5) and add oil and butter
Season chicken breasts both sides with a little salt and pepper
Sauté the chicken breasts until they have color on both sides (do not cook all the way)
Set chicken aside on a plate. Cover with plastic wrap
Add onions and bell pepper to the skillet and sauté until tender (maybe 6 – 8 maybe a little more) minutes. Season with a little sprinkle of salt and pepper (just a little – like a pinch – certainly less than ¼ teaspoon)
Add the garlic and let it soften. Wait for the garlic aromas to come out (about another 4 minutes maybe a little more)
Add the wine and scrape up the bottom to get everything blended.
When the wine has evaporated, add the pepperoni and sausage. Stir it all up. The pan should be a little less than ½ full.
When the pepperoni has released some oil and changes color add the crushed tomatoes and the seasoning mixture, (Italian seasoning, parsley, basil, garlic powder, onion powder, salt and pepper).
Stir it all up, reduce the heat to (as low as it can go without shutting off) cover and simmer for about an hour.
After the hour is up – turn on the broiler with the oven rack in the middle of the oven.
Wedge the chicken into the sauce cover and simmer on low for 15 minutes.
Uncover the sauce and turn off the flame.
Sprinkle the cheeses on top to cover the entire pan and then pop it under the broiler until the cheese melts
This is where I coined the new phrases, "Vegan+", "Vegan-Plus", and "Kosher by Proxy"
This is the new video
This is the original video
Kiss yourself for making deliciousness.
Visit me at my day time job - https://www.complianceabc.com/
Comments