Recipe(tried): Chicken Pepperoni

Chicken Pepperoni

1 Boneless Chicken breast (half) per person
2 cans cream of chicken soup (per 4 breasts)
1 tbsp Corn Starch (per 4)
1/2 lb. shredded Mozzerella (per 4)
2 convienence store pepperoni sticks (per 4 )

Slice the pepperoni sticks very thin. Don't use sliced "big" pepperoni! You want that slender greasy minute mart pepperoni!

Sear the breasts in a hot skillet, in Crisco', at least a 1/4" deep. Brown quickly on both sides but do not cook though.

Add the 2 cans of soup with only 1 1/2 cups of cold water to a bowl, add in the corn starch and most of the cheese. Mix well pour about 1/3 into a glass baking dish place the chicken in the dish flat then pour the rest over the chicken.

Bake at 350F for 1 hour covered with foil. Better put it on a cookie sheet in case it boils over a little.

Remove the breasts and serve hot with remaining cheese sprinkled over the top. Use the remaining sauce for gravy on mashed potatoes.

Notes: You mix the sliced pepperoni into the soup mix with the water and the cheese. As the whole thing bakes the oils (and spices) from the pepperoni are released and flavors the whole dish.

Serve to anyone, Everyone likes this! Don't give up the complicated recipes for that wonderful gravy you slaved over.