Chicken with Pepperoni Cream Sauce

That's one bright photo! Not sure what happened, but this isn't quite so orange-y in reality.

I found this recipe some time ago, then lost it, then found it again. It came from Hormel or Armour or some other maker of pepperoni. I made it with my homemade pasta sauce instead of canned chopped tomatoes, and omitted the oregano.

Serve it over pasta or rice, or do like I did and serve it over orzo pasta that's shaped like rice.


Chicken in Pepperoni Cream Sauce

4 large boneless skinless chicken breast halves, cut in half cross-wise
2 tablespoons olive oil
1 small package of sliced pepperoni
1 small onion, thinly sliced
1 can (15 ounces) can chopped tomatoes
1 teaspoon dry oregano leaves
1/2 cup half and half

Brown chicken breast pieces on both sides in olive oil in a large skillet. Remove chicken and set aside.

In same pan, saute pepperoni and onion until onion is tender, about five minutes. Add tomatoes (or pasta sauce) and oregano. Stir well. Place chicken back in pan; cover and heat over medium-low heat until juices run clear when chicken is pierced with a fork.

Stir in half and half; heat through and serve.

Makes 4-6 servings.