Chicken Pepperoni
3 boneless skinless chicken breasts, flattened to 1/8-1/4″ thick
2 cups of pasta sauce
pepperoni, thinly sliced
Provolone, Mozzarella or Parmesan cheese, either shredded or thinly sliced
... 1 egg
1 cup all-purpose flour
1 cup Italian Bread Crumbs
salt and pepper
Olive Oil, for browning the chicken in
1/2 pound cooked linguine or spaghetti
• On a flat surface place plastic wrap over chicken and flatten chicken breasts out to 1/8″-1/4″ thick, lightly salt and pepper. Line three bowls together in a row. In one bowl place the flour, middle bowl place the beaten egg with a little bit of water in it, the last bowl place the Italian bread crumbs.
• Dredge the chicken breast in the flour, then in the egg, then in the bread crumbs. Repeat with all the chicken.
• In a 12″ skillet heat the olive oil until hot. Place the coated chicken breasts in the pan. Brown each side.
• In a 9×13 inch baking dish place about 3/4 cup of spaghetti sauce on bottom. Then place the browned chicken breasts on top. Top each chicken breast with the sliced pepperoni, as much or as little as you would like. Top with the remaining sauce and your choice of cheese.
• Bake in a 350 degree pre-heated oven for 25 minutes.
Browned Butter & Mizithra Cheese over Linguini
1 cup butter
1 cup Mizithra cheese
pasta of choice
• Browned Butter Procedure: Cut butter into tablespoon-sized pieces and place in a 2-quart sauce pan. Place the pan of butter on a burner on medium heat. Bring butter to a slow boil (about 5 minutes). Once the butter begins to boil, stir constantly to prevent residue from sticking to the bottom of the pan. As the butter cooks, it will start to foam and rise. Continue stirring, otherwise the butter foam could overflow (about 5 minutes) and catch fire. Once the butter stops foaming and rising, cook until amber in color (about 1 to 2 minutes). It will have a pleasant caramel aroma. Turn off the heat and remove pan from burner. Let the sediment settle to the bottom of the pan for a few minutes. Pour the brown butter through a strainer into a small bowl. The sediment can also be served, it is just a matter of preference.The brown butter can be stored in the refrigerator and reheated in a microwave as needed.
• Boil the pasta of choice until Al Dente. Drain pasta and divide into six servings. Spread some Mizithra over each pasta serving. Top with some of the hot brown butter.
3 boneless skinless chicken breasts, flattened to 1/8-1/4″ thick
2 cups of pasta sauce
pepperoni, thinly sliced
Provolone, Mozzarella or Parmesan cheese, either shredded or thinly sliced
... 1 egg
1 cup all-purpose flour
1 cup Italian Bread Crumbs
salt and pepper
Olive Oil, for browning the chicken in
1/2 pound cooked linguine or spaghetti
• On a flat surface place plastic wrap over chicken and flatten chicken breasts out to 1/8″-1/4″ thick, lightly salt and pepper. Line three bowls together in a row. In one bowl place the flour, middle bowl place the beaten egg with a little bit of water in it, the last bowl place the Italian bread crumbs.
• Dredge the chicken breast in the flour, then in the egg, then in the bread crumbs. Repeat with all the chicken.
• In a 12″ skillet heat the olive oil until hot. Place the coated chicken breasts in the pan. Brown each side.
• In a 9×13 inch baking dish place about 3/4 cup of spaghetti sauce on bottom. Then place the browned chicken breasts on top. Top each chicken breast with the sliced pepperoni, as much or as little as you would like. Top with the remaining sauce and your choice of cheese.
• Bake in a 350 degree pre-heated oven for 25 minutes.
Browned Butter & Mizithra Cheese over Linguini
1 cup butter
1 cup Mizithra cheese
pasta of choice
• Browned Butter Procedure: Cut butter into tablespoon-sized pieces and place in a 2-quart sauce pan. Place the pan of butter on a burner on medium heat. Bring butter to a slow boil (about 5 minutes). Once the butter begins to boil, stir constantly to prevent residue from sticking to the bottom of the pan. As the butter cooks, it will start to foam and rise. Continue stirring, otherwise the butter foam could overflow (about 5 minutes) and catch fire. Once the butter stops foaming and rising, cook until amber in color (about 1 to 2 minutes). It will have a pleasant caramel aroma. Turn off the heat and remove pan from burner. Let the sediment settle to the bottom of the pan for a few minutes. Pour the brown butter through a strainer into a small bowl. The sediment can also be served, it is just a matter of preference.The brown butter can be stored in the refrigerator and reheated in a microwave as needed.
• Boil the pasta of choice until Al Dente. Drain pasta and divide into six servings. Spread some Mizithra over each pasta serving. Top with some of the hot brown butter.
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