I left this recipe in my recipe box for a long time, going back and forth between deleting it, or giving it a try. I am really glad that I decided to try it...everyone LOVED it! I sliced the chicken really thin instead of pounding it, and it worked well for me. I didn't brown the chicken in the pepperoni fat, but dipped it in egg, then italian breadcrumbs and baked it with a single piece of pepperoni on top. The chicken came out very moist, and the flavor (although a bit odd to think about) was great. I baked them for 40 minutes at 350, since I didn't do the brown-in-pepperoni-fat step, and they came out juicy and oh-so-good!
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I left this recipe in my recipe box for a long time, going back and forth between deleting it,...