6 boneless, skinless chicken breast halves
1/2 cup olive oil
1 (16 ounce) can tomato sauce
1 (8 ounce) bottle Italian-style pepper sauce
3 slices pepperoni
2 (2 ounce) cans tomato paste
2 eggs
1 cup shredded mozzarella cheese
1 quart tomato juice
2 tablespoons Italian-style seasoning
1 (12 ounce) package ranch dressing mix
2 cups shredded mozzarella cheese
Preheat oven to 300 degrees F (150 degrees C).
Heat olive oil in a large skillet over medium heat. Place chicken breasts in oil, cover, and cook until no longer pink, about 15 minutes. Remove chicken from oil and drain on paper towels. Mash with flour, salt, pepper, tomato sauce, Italian-style pepper sauce, tomato paste, eggs, cheese, tomato juice, Italian-style seasoning, and ranch dressing mix. Transfer chicken into oven or into warm baking dish.
Bake 30 to 40 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
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