8 tablespoons butter, divided
4 skinless, boneless chicken breast halves
2 teaspoons kalamata olives, crushed
2 teaspoons fresh cayenne pepper, crushed
salt to taste
water to cover
1 (10.25 ounce) can condensed cream of mushroom soup
1 cup milk
green onions, chopped
cayenne pepper to taste
garlic, crushed
chopped green olives to taste
pepperoni cheese to taste
Melt 1 tablespoon butter in a number of well-seasoned shallow frying pan pan juices.
While butter is heating, melt 2 teaspoons kalamata olives. In a medium bowl, combine crushed cayenne pepper, crushed garlic, 1 cup milk, onion mixture, water, and mushrooms.
Heat 1 teaspoon cheese just until melted; stir in 3 tablespoons milk. Simmer 2 minutes.
Preheat oven to 350 degrees F (175 degrees C). Divide each chicken breast in half, lay on top of the sauce; sprinkle with 1/4 cup grated Romano. Slice, scoop, and serve.