Chicken Pepperoni
CarbsPerServing:106g total
Effort:Easy
Ingredients:
1/4 cup extra virgin olive oil
20 boneless chicken tenders
1 cup red pepper — sliced thin
1 cup green pepper — sliced thin
1 cup mushrooms — sliced
8 artichoke hearts — chopped
16 pepperoni slices — (1/4 pound)
2 cups chicken stock1 cup No sugar marinara
1/4 cup locatelli cheese
1/4 cup dry white wine (optional)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1 tablespoon butter

How to Prepare:
1. Heat olive oil in saute pan and add chicken & peppers. Saute for 2-3 minutes and turn chicken

over for 2-3 more minutes.

2. Add mushrooms, artichoke hearts and pepperoni and continue to
saute for 5 more minutes.

3. Add chicken stock, marinara, cheese, wine, powders and black
pepper. Simmer for 5 additional minutes.

4. Before serving, add tablespoon of butter rolled in flour (to
coat), stir. Serve in a bowl.

Chicken Parmesan GoodnessCarbsPerServing:no counts provided Effort:Easy
Ingredients:
2 Chicken Breasts
1 can diced tomatoes (my kind has Italian seasonings in it)
2 tablespoons minced garlicOlive Oil
Mozzarella Cheese
Parmesan Cheese
Italian Spices

How to Prepare:
Put a few tablespoons of olive oil in a frying pan and fry up the
garlic in it. Smell it, it’s yummy. Pound the chicken breasts (very
cathartic) until they are thinner, but not itty bitty. Put the
chicken in the pan, browning it well on both sides, making sure the
garlic gets on both sides of the breasts. When they are brown, dump
the can of tomatoes in the pan and keep cooking until the breasts
are done in the middle (5 or 10 more minutes?) - and plop more
Italian spices on top, especially if the tomatoes didn’t have any.
Then put a handful of shredded mozzarella cheese on each breast and
cover the pan for a few minutes to steam the cheese into gooey
submission. Take the chicken out and put on the dish, then pour the
tomato mixture over the chicken. Then put tons of Parmesan cheese on
top of it. It’s so simple and good it’ll make your momma cry.

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