Sunday, May 10, 2009
Bill's Chicken Pizzaola
Bill In the underground city at Orvieto.
Those of you who remember uncle Phil, imagine how he would have liked this place...Look at all the holes for raising pidgeons!
I used to do this recipe all the time years ago when I had a set of one cup(approx) covered casseroles. I used them like ramekins uncovered or as little covered baking dishes covered.
This is so ridiculously easy as to be laughable.
Always avoid tomatoes with calcium chloride in the ingredient list. Your tomatoes do not like to break down with that as a preservative.
This is also easy to do in just a flat baking dish and adjust the amounts for the number of breasts. With large chicken breasts, you might cut into large chunks.
Place the chicken breasts in a baking dish without overcrowding.
Slice pepperoni or sausage so that spreading the meat over the chicken you will have three slices per breast. Mince one clove of garlic for every two breasts or to taste and sprinkle over the meat. Dust the entire dish with basil and about twice as much oregano. Salt and pepper to taste. Pour one can (per four breasts) of crushed tomatoes over the chicken. add a pinch or two of crushed red pepper if very spicy chicken is desired(the pepperoni will heat things up, so be careful).
Bake at 375 covered for 45 minutes. Uncover, sprinkle with parmesan or Romano cheese and a generous layer of mozzarella over the chicken and continue to bake for another 15 minutes uncovered.
Serve with pasta. If using ramekins, cut the baking time slightly.