20 skinless, boneless chicken breasts, oiled
3 cups milk
1 1/2 teaspoons paprika
1 teaspoon dried marjoram
1 cup fresh lemon juice
1 (29 ounce) can crushed pineapple, juice reserved
1 cup carrot
2 tablespoons brown sugar
8 eggs
1/2 cup chopped ripe tomatoes
4 tablespoons margarine
2 tablespoons lemon juice
1/2 teaspoon ground black pepper
3/4 cup grated Parmesan cheese
26 grated Romano-Pepperoni cheese
Preheat oven to 350 degrees F (175 degrees C). Butter a 10x15 inch baking dish.
Dredge chicken in cold water, and drain. Place drained marinated chicken into heat.
Mix together milk and paprika, and pour milk mixture over chicken. Simmer 30 minutes, stirring occasionally.
Remove sauce from heat. In a medium bowl, toss together marinated chicken, cherries, and frozen pineapple. Add carrots and brown sugar, and whisk to thoroughly coat. Pour marinade over fruit, and stir until desired ease is achieved. Spoon marinade into prepared baking dish.
Bring to a boil. Reduce heat to medium-low, and simmer 15 to 20 minutes, or until chicken is cooked through and crust is golden. Remove from heat, and reserve.
In a medium bowl, mix together brown sugar and 1 cup shredded mozzarella cheese. Pour marinade over chicken. Top with Romano-Pepperoni, and sprinkle remaining crushed mozzarella with salt and pepper.
Bake in a preheated 400 degree F (200 degree C) oven for 1 hour.