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Ree Ree's Pepperoni Chicken

12/21/2015

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Every time that I try to change a recipe from the way it was intended, it never ends up well.
Like this time I decided to use jarred Alfredo instead of making my own.
Bow-tie Chicken Alfredo, aka in Which I am Not The Pioneer Woman

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This time the recipe called for marinara sauce.
I just can't.
I substituted Spaghetti Sauce instead. While I am still not a true fan of it, it went way better than I knew the marinara would.

So here is what you need:
Two skinless, boneless, chicken breast.
Slice them into two pieces, you want them pretty thin.
Apparently, "you can't cut chicken with a bread knife!!"
Whatever.

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Still too thick.
I seasoned them with salt, pepper, garlic powder, cumin, and paprika.
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Melt some butter and olive oil over medium high heat, then add the chicken
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Cook the salmonella out of it, then take it out, set it aside.

Instead of the marinara, I added a big ol' jar of Hunt's.
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I then added salt, pepper, lots of garlic powder, some shakes of Italian seasoning, and some cilantro.
None of this would be necessary, however, if I would have used marinara.
But whatever.

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Cook it til it's bubbly.
And yeah, don't forget to put a lid on it.
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Add the cooked chicken, and let it swim around.
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Get some pepperoni and sliced mozzarella ready......
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That is pretty much it!
Assemble the pepperoni over the chicken, then the cheese, and I let the cheese melt and everything get warm while some garlic bread cooked in the oven.
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You can serve it as it, over pasta, or as I did, with bread.

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Let us stop pretending now, and you know that as soon as I snapped this that I  put the spinach on the table and put more bread in my plate.
And because I have issues, I took one bite like you are supposed to, then disassembled it.
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Enjoy.
Sorry, Mrs. Drummond, I am sorry I keep butchering your recipes.
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  • My Blog
  • Recipes
  • Lisa Being 40
  • RMS Titanic
  • My Sweet Moonbeam
  • About
  • The Blog of Lisa (former blog)
  • Things that Intrigue Me
  • Seven Ancient Wonders