BAKED CHICKEN PEPPERONI
There was a movie in the 1980s called Seems Like Old Times starring Goldie Hawn and Chevy Chase. One of the recurring themes in this movie was Goldie Hawn's character's ability to cook an amazing dish called Chicken Pepperoni. I had never heard of Chicken Pepperoni before, but I thought it sounded delicious. So I decided to put some ingredients together and gave it the ol' college try. It came out delicious!
Provided by FatherKnowsBest
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 32m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Rub oregano and basil over chicken breasts.
- Spray a large skillet with cooking spray and heat over medium-high heat. Add garlic; cook and stir until fragrant, 2 to 3 minutes. Add chicken; cook until browned and no longer pink in the center, about 5 minutes per side.
- Pour half the spaghetti sauce into a large baking dish. Lay chicken breasts on top. Coat chicken with remaining half of the spaghetti sauce. Scatter mozzarella cheese over sauce. Arrange 6 pepperoni slices over each chicken breast.
- Bake in the preheated oven until cheese is melted, about 10 minutes.
Nutrition Facts : Calories 418.3 calories, Carbohydrate 16.9 g, Cholesterol 133.2 mg, Fat 17.4 g, Fiber 2.9 g, Protein 46.8 g, SaturatedFat 8.1 g, Sodium 1355 mg, Sugar 9.3 g
CHICKEN PEPPERONCINI RECIPE - (3.9/5)
Provided by lovemygolden
Number Of Ingredients 9
Steps:
- Heat oven to 450° degrees. Wash chicken and pat it dry. In a small bowl, mix the salt, pepper, oregano and red pepper flakes together. Sprinkle half the mixture over the skin side of each piece. In a roasting pan or shallow casserole dish, add oil and place in oven to heat. Add the chicken pieces, skin side down. Sprinkle the remaining seasoning over the top of the pieces. Cook until the chicken pieces are golden (about 15 minutes). Turn chicken over and add green pepper and pepperoncini. Cook until chicken is done and green pepper strips are soft. (Chicken tastes better when it is very golden, be careful not to dry it out though.) Remove pan from oven and squeeze fresh lemon halves over chicken. Transfer chicken, peppers, and pepperoncini into large serving dish. Pour juice from pan over the top.
PEPPERONI CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Use a sharp knife to slice both chicken breasts in half through the middle, resulting in 4 thinner chicken cutlets. Season with salt and pepper.
- Heat a heavy skillet over medium to medium-high heat and add the butter and olive oil. Cook the chicken until it has nice color on the outside and is cooked through, about 2 1/2 minutes per side. Remove the chicken to a plate.
- Pour the marinara sauce into the skillet and cook, stirring, to heat through. Nestle the chicken cutlets in the sauce, then arrange some pepperoni slices over the top of each one. Lay some cubed mozzarella on top, then cover the skillet with a lid and cook until the cheese is melted, 2 to 3 minutes. Sprinkle with the parsley.
- Serve immediately with a side salad or over pasta, with marinara spooned over the top.
MEDITERRANEAN CHICKEN WITH PEPPERONCINI AND KALAMATAS
I found this recipe on Allrecipes (submitted by beverlyb). This dish is cooked in a crock pot or slow cooker and brings the flavors of the Mediterranean to your kitchen with chicken cooked slowly on a bed of pepperoncini, olives and garlic with a creamy, lemon sauce. Serve over couscous or white or brown rice.
Provided by Crafty Lady 13
Categories Chicken
Time 6h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Layer whole pepperoncini on the bottom of a slow cooker. Sprinkle the olive slices and garlic on top of the peppers.
- Rinse chicken and pat dry. Place on top of pepperoncini mixture. Sprinkle chicken with 1-1/2 teaspoons paprika, salt, pepper and lemon zest. Slowly pour in lemon juice.
- Cover and cook on low 6 to 6-1/2 hours or until meat easily pulls away from the bone. Remove chicken o a warm plate and cover to keep warm.
- Turn slow cooker on high. Skim fat from cooking liquid. Whisk in sour cream until blended. Cover and simmer on high until heated through (8 to 10 minutes, depending on your cooker). Stir in pepper and paprika. Serve sauce with chicken.
Nutrition Facts : Calories 957.8, Fat 63.6, SaturatedFat 20.7, Cholesterol 359.6, Sodium 3323.2, Carbohydrate 19.8, Fiber 4.6, Sugar 10.2, Protein 76.2
PEPPERONI CHICKEN
Here's what this recipe isn't: fussy, complicated, complex, difficult, elaborate, laborious, burdensome, or tricky.
Categories main dish
Time 16m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Use a sharp knife to slice both chicken breasts in half through the middle, so that you wind up with four thinner chicken cutlets. Season with salt and pepper.Heat a heavy skillet over medium to medium-high heat and add the butter and olive oil. Cook the chicken until it has nice color on the outside and is cooked through, about 2 1/2 minutes per side. Remove the chicken to a plate. Pour the marinara sauce into the pan and stir to heat through. Nestle the chicken cutlets in the sauce, the arrange pepperoni slices over the top of each one. Lay a mozzarella slice on top, then cover the skillet with a lid and cook for 2 to 3 minutes, until the cheese is melted. Sprinkle with parsley. Serve immediately with a side salad, or over pasta, with marinara spooned over the top.(Note: I only used 2 chicken cutlets for this photo, but the recipe calls for 4.)
CHICKEN PEPPERONCINI
When I was a kid, my mom used to make this as my birthday dinner. Now, I make it every chance I get. It's a fantastic dish that is one of my family's favorites. If you like things spicy, add an extra pepperoncini or two. If not, use a little less. Try it, You'll love it!
Provided by GECCOFOXX
Categories World Cuisine Recipes European Italian
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Place the eggs in a shallow dish. Stir the bread crumbs, Parmesan cheese, and pepper together in a second shallow dish. Dip the chicken cubes first into the eggs, then coat evenly with the bread crumbs.
- Heat about half of the oil in a large skillet over medium heat. Stir in the chicken, and cook until browned on all sides, about 10 minutes. Remove the chicken and drain on a paper towel-covered plate. Add more oil to the skillet if needed. Stir in the mushrooms, onion, and wine. Cook and stir until the mushrooms are tender and have cooked down. This may take a good 15 minutes.
- Return the chicken to the skillet and stir into the mushroom mixture. Use scissors to cut the pepperoncini into slices over the skillet to retain the pepper juices. Discard any stems. Simmer the chicken mixture, stirring occasionally, 5 to 10 minutes more before serving.
Nutrition Facts : Calories 598.7 calories, Carbohydrate 30.8 g, Cholesterol 206 mg, Fat 26.4 g, Fiber 3.5 g, Protein 53.6 g, SaturatedFat 6.4 g, Sodium 1405.7 mg, Sugar 5.8 g
PEPPERONCINI CHICKEN
I have to give my husband the credit for inventing this recipe. Our whole family makes this recipe regularly. We all love it. The more pepperocini's the spicier it gets...sometimes we brown it, sometimes not. This is so easy. If the pepperocini's get too brown on the bottom, they caramelize. Yummy!!
Provided by mamakahuna
Categories Whole Chicken
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 3
Steps:
- cut up and skin chickens.
- pour juice from the pepperocini's in a fry pan.
- slice open 1/2 of the pepperocini's and lay in pan
- lay chicken on top
- cook on top of stove covered for 40 minutes approximately or until meat starts to pull back from the legs.
- place the chicken, pepperocini's, and juice in bottom of broiler pan.
- sprinkle with paprika.
- lay remaining whole pepperocini's over the top.
- broil on high for 3 to 5 minutes or til brown.
- pepperocini's will plump.
Nutrition Facts : Calories 987.8, Fat 70.8, SaturatedFat 20.2, Cholesterol 325.1, Sodium 1633.3, Carbohydrate 6.2, Fiber 1.7, Sugar 3.8, Protein 77.5
CHICKEN STUFFED WITH PEPPERONCINI AND GOAT CHEESE
You'll find a number of uses for this recipe's creamy stuffing. Try it on bruschetta or bagels, in sandwiches, or tossed with pasta.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 40m
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees. In a small bowl, mash goat cheese with a fork until smooth. Stir in pepperoncini and thyme and season with salt and pepper. With a paring knife, cut a 1-inch horizontal slit in thick end of each chicken breast. Using your fingers, create a deep pocket between meat and bone. Tightly pack each pocket with about 2 tablespoons cheese mixture.
- Heat a large cast-iron or other heavy ovenproof skillet over medium-high. Pat chicken dry with paper towels, season with salt and pepper, and arrange in skillet, skin side down. Cook 5 minutes. Transfer skillet to oven and bake until chicken is cooked through and skin is golden and crisp, 18 to 20 minutes. Flip chicken over in skillet and let rest 3 minutes before serving.
Nutrition Facts : Calories 343 g, Fat 16 g, Protein 45 g, SaturatedFat 7 g
PEPPERONCINI CHICKEN
Crockpot pepperoncini chicken is a healthy flavor packed meal. Served on slider buns or as is, Mississippi pulled chicken is a family fave.
Provided by The Typical Mom
Categories Entree Main Course
Number Of Ingredients 5
Steps:
- Place chicken into Crockpot and sprinkle both seasoning packets over the top. Cut butter into 1 tbsp pieces and place on top too.
- Add peppers into slow cooker + juice from the jar as well.
- Close securely with lid and set to low temp. for 7-8 hours ideally, or 4 hours on high.
- If done the meat will shred very easily using 2 forks, if not add more time.
- Remove any bones if you have used a whole bird, stir ingredients together and serve on slider buns or with rice.
Nutrition Facts : ServingSize 1 oz, Calories 470 kcal, Carbohydrate 1 g, Protein 32 g, Fat 37 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 158 mg, Sodium 231 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 20 g
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- Select the saute function on the Instant Pot. Salt and pepper your chicken breast. Once the pot is hot, add oil to the bottom of the pot. Saute the chicken for 2 minutes on one side, then flip over and toss in the minced garlic at the same time. Cook for about 1 more minute. Select cancel.
- Add the pepperoncini juice to the pot and deglaze any browned bits with a spatula or wooden spoon. Top the chicken with pepperoncinis, ranch seasoning/dressing mix, butter, and chicken broth. Secure the lid.
- Cook on high pressure for 10 minutes. Once cook time is complete, use a quick release. Remove the lid and shred the chicken before serving. If you would like to thicken the sauce, use 1 tbsp of arrowroot starch and mix with 3 tbsp of cooking liquid. Pour back into the dish and stir until thickened.
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- Heat oil in a large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally. Add carrots, celery and garlic and cook for 3 more minutes, stirring occasionally.
- Add chicken stock, shredded chicken, pepperoncini peppers, bay leaf, and stir to combine. Continue cooking until the soup reaches a simmer. Then reduce heat to medium to maintain a stead simmer, and stir in the pasta. Continue cooking until the pasta reaches al dente.
- Taste and season with salt, pepper, and/or extra pepperoncini peppers as needed. Remove and discard the bay leaf.
- Serve soup warm, garnished with any desired toppings. Or let the soup cool to room temperature, then transfer it to a sealed container and refrigerate for up to 3 days or freeze for up to 3 months.
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