When I was a senior in high school, two of my favorite actors made a movie together called, “Seems Like Old Times”, that came out in December of 1980! I loved that movie!! It stars Goldie Hawn and Chevy Chase, and the writers, directors, and producers of the movie couldn’t have picked a better pair to play the roles! It’s a wacky, zany movie, with heartfelt moments, and just what you’d expect from these two equally adorable actors! I don’t want to tell you too much that happens in the movie, and spoil it for you if you’ve never seen it, (I hate it when people do that!) But, I do need to explain a little about the dish parts so that you understand what “Aurora’s Chicken Pepperoni” means! This was one very special dish! .
The Governor of California loved it! The housekeeper, “Aurora,” made it using a spicy recipe. The “Governor’s” (played by George Grizzard) favorite dish was “Chicken Pepperoni,” and he asked for it at a very important dinner. If it wasn’t served, “Ira” (Goldie’s second husband, played by Charles Grodin), might not make Attorney General, but “Aurora” (played by Yvonne Wilder) had to have her feet scraped, so “Glenda,” “Ira’s” wife, had to try to make it herself but couldn’t read Spanish and… That if she made “Veal Parmesan,” her husband might lose the election! So, (taking a deep breath), “Glenda,” played by Goldie, tries to make this dish I know, what I’ve said makes no sense, but I’ve told you too much already and don’t want to give everything away, so you’ll just have to watch the movie! But anyways, I’ve always been intrigued about this “Chicken Pepperoni” dish thing ever since the very first of 100’s of times that I’ve watched and enjoyed this movie!.
After Googling, there really isn’t any actual-factual recipe for it. At least not as far as I could find out. There are several websites that claim the recipe they have posted is the one from the movie, but every “authentic” (cough) website’s “authentic” (cough-cough) recipe is completely different. So I think that it was just part of the script, a quickly-made prop for the set, and it’s up to one’s own imagination of what it must’ve tasted like!.
There are a few dozen different ways to make the recipe, but they all work in the same general way. Basically, “Chicken Parmesan” with pepperoni added in.
Hmm. After careful thought, I really don’t think that that’s all that “special”….do you?? Not to knock anyone’s recipe. Not at all!! They all sounded perfectly fine and I’m sure that they’re all VERY delicious, actually! Even Rachael Ray did her own Italian-style version that looked wonderful! But it’s just not the direction that I ever envisioned. “That don’t look like no decorator Chicken Pepperoni I ever seen…”, is probably what “Aurora” herself would say!
My own personal take on the whole idea, is based on the fact that the character, “Aurora”, happens to be hispanic. I doubt that if she were real, her dish would be so simple as “classic Italian” with some chopped pepperoni tossed into it. See what I mean? It just doesn’t sound right, nor would it be anything so extraordinary that a Governor would request it.
So, I set out to create my very own version, as I had always imagined it, adding in some heat with south-of-the-border spices that just seemed to make more sense to me, and what I personally always thought that the dish might taste like!
So, I started by searing and browning some pounded and seasoned chicken breasts in some butter and oil, then removed them from the pan and covered them…
…then started building my sauce, starting with, of course, whole pepperoni cut into matchsticks. It wouldn’t be chicken pepperoni without the pepperoni, right?
I removed the hot pan from the heat, leaving the oil and butter in there, (don’t drain it!), and deglazed the pan with “Chester’s” contribution to the dish…
…I added the “infamous wine” that had the Governor saying, that the dish had a little, ahem, “extra flavor” this time… But, I did notice a small mistake in a lot of the recipes posted, and that was the addition of white wine. In the movie, “Chester”, (one of the many troubled kids and misdemeanor “criminals” that “Glenda” – a public defender – was helping to defend in court and find jobs for whom she hired herself to chauffeur and “play butler” that evening to serve the Chicken Pepperoni to the Governor but got plastered in the kitchen when he was supposed to be stirring the sauce), was drinking red wine. Not white, as you can see here!
So, I removed the pan from the heat (for safety’s sake – – I’m a messy cook*), added the red wine, and scraped up the yummy chicken bits. I then added and sautéed some sweet red cubanelle peppers from my garden, along with some onion, garlic powder, oregano and italian seasoning in the butter and oil left in the pan from the chicken. (Uhm, did I mention that this whole dish is made using just one pan and one pot for the pasta?! Always a PLUS in my books!!)
*Please, always be careful adding wine to a screaming hot pan. I LOVE this part, but be prepared for it to furiously boil and steam at first. I think it’s cool as hell, but it does scare some people. Removing it from any flames will prevent flare-ups and stove fires from igniting the wine if you spill it, so don’t worry. It’s safe and fun!! Just move it over to a cool spot on the stove. You’ll be FINE. It’s only a 1/4 of a cup, so it’s very minimal.
Then, just move it back to the heat and sauté for 5 minutes, adding the pepperoni matchsticks during the last minute of cooking time. Easy-peasy!
Next, in went all of the tomatoes, along with another round of herbs and some heat from a nice gathering of spices!!
By the time I was done…my kitchen looked like “Glenda’s”. So, I figured I was on the right track!!
I simmered the sauce for a bit while I preheated the oven, then nestled the chicken down into the sauce and popped the whole pan into the oven to bake and finish the chicken!
After baking, I topped each piece of chicken with lots and lots, (a whole pound!!), of yummy shredded mozzarella and provolone cheese!!!! I gave it a quick sprinkle of dried parsley and popped this baby back into the oven on low broil to melt!
Because “Chester” was passed out drunk in the kitchen, “Glenda’s” first husband, “Nick”, (played by Chevy Chase who happened to be in a LOT of trouble himself and was seeking help from his ex-wife, “Glenda”), ended up serving the Chicken Pepperoni to the Governor despite the fact that he was a wanted criminal and could jeopardize “Ira’s” chances of becoming Attorney General and land all three of them in jail for bank robbery and harboring a fugitive and…oops…
…ok, I hope that I haven’t given away too much, and that this dish and small bits ‘n hints of this crazy-funny, romantic comedy plot has captured your attention and heart enough to watch the movie, and, of course, serve this for dinner! Even if the Governor isn’t coming!
It really turned out fantastic in my opinion, as well as my hubby’s! He LOVED it! It’s got some spice to it, and a nice little kick of heat in the back, too!!! Just as I had imagined and hoped for! And the chicken turned out very tender and very moist! I served this with a mixture of angel hair and thin spaghetti (what I had on hand), and the pasta really loved the sauce with the chicken and being twirled together with all that yummy cheese!! A spicy romance in itself!
So, make this your date night in, “Dinner and a Movie” this weekend! You’re going to LOVE them both!!
What is Chicken Pepperoni Made Of? A Closer Look at This Popular Pizza Topping? Chicken pepperoni has become a popular pizza topping for many who want an alternative to beef pepperoni that is lighter and healthier. But have you ever thought about what goes into making this tasty, high-protein sausage? In this article, we’ll look at the main ingredients and production process behind chicken pepperoni, showing how this pizza favorite gets its unique taste, texture, and look.
The Main Ingredients
Chicken pepperoni starts with its namesake ingredient: chicken meat. The specific cuts used can vary by brand or recipe, but commonly include boneless, skinless chicken breasts or thighs. High-quality, lean cuts are crucial for achieving the right texture.
Spices are also integral in creating chicken pepperoni’s signature zesty, savory taste Common seasonings include paprika, fennel, garlic powder, onion powder, oregano, basil, red pepper flakes, black pepper, and coriander. The precise blend and ratios differ between producers, but the spices work together to give chicken pepperoni its quintessential punch
Salt and sugar are also added to enhance flavor. Nitrates or nitrites are often included as curing agents as well. They not only contribute to the taste, but also inhibit bacteria growth to prolong shelf life. Ascorbic acid is sometimes added to accelerate the curing process.
The Production Process
Once the key ingredients are selected, chicken pepperoni undergoes a multi-step production process to transform the raw chicken and spices into the finished product.
Grinding and Mixing
The first phase involves grinding the chicken into a finely minced texture and thoroughly mixing the meat with the spices and other ingredients until homogeneous. This develops an even distribution of flavors throughout the blend.
Curing
Next, the meat mixture undergoes a curing process, which involves incubating it for an extended period, often 12-48 hours. The curing agents interact with the meat proteins to firm up the texture while the salt and sugar dehydrate it and boost flavor.
Stuffing
The cured meat blend is then stuffed into casings, usually cellulose-based. Stuffing helps shape the mixture into the classic pepperoni “sticks.”
Smoking: The wrapped meat is then smoked for traditional chicken pepperoni. Putting the pepperoni near wood smoke gives it smoky, aromatic notes. Low heat is used to slowly permeate the casings during cold smoking, which is very common.
Cooking and Drying: Many companies cook the pepperoni after smoking it to bring out all of its flavors and textures. It may also be dried more to make the flavors even stronger.
Slicing and Packaging
Once finished, the pepperoni sticks are sliced into rounds of desired thickness, typically around 2-3mm. Automated slicers ensure uniformity. Finally, the slices are packaged up for distribution and sale.
The End Product: The ingredients and careful steps turn the raw chicken into the tasty chicken pepperoni we all know and love. As you take a bite, you’ll enjoy a harmonious mix of tastes, including the savory meatiness of chicken, a mix of spices like paprika and garlic, the smokey flavor from wood smoking, and a firm but tender texture from curing and drying.
Variations in Ingredients and Process
While traditional chicken pepperoni contains the ingredients and steps described above, some brands do make modifications. For example:
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Some may use turkey or a chicken-turkey blend instead of pure chicken.
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Spice mixes can vary widely, producing pepperonis with different flavor profiles like spicy or garlic-forward.
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Producers can skip the smoking or drying steps for a softer, less intense pepperoni.
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Preservatives like sodium erythorbate may be used instead of or along with nitrites.
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Air drying may replace or supplement smoking to develop texture.
So ingredients and processes can differ somewhat depending on the producer. But the core elements of chicken, spices, curing, and smoking or drying remain consistent in making classic chicken pepperoni.
Nutrition Facts
Chicken pepperoni packs some nutritional advantages compared to beef pepperoni. Since it starts with chicken meat instead of pork or beef, it tends to be:
- Lower in fat, especially saturated fat
- Fewer calories by weight
- Less cholesterol
- More protein per serving
But sodium content is similar due to the curing process. Specific nutrition stats vary by brand based on the ingredients, but on average a 28g serving of chicken pepperoni contains:
- Calories: 70-90
- Fat: 2.5-4g
- Saturated Fat: 1-1.5g
- Protein: 8-10g
- Sodium: 250-350mg
So while not fat or sodium-free, chicken pepperoni can fit into a balanced diet when enjoyed in moderation thanks to its leaner nutrition profile.
Should You Make Your Own?
Some chicken pepperoni enthusiasts opt to make their own at home. This allows customizing ingredients to your tastes and avoiding any additives you may want to avoid. However, properly home-curing pepperoni requires meticulous processes. It may also require procuring curing salts or starter cultures. Improper preparation can risk food safety issues. So while a fun DIY project for seasoned cooks, novice home curing is not necessarily recommended.
How It’s Made Pepperoni
FAQ
What is Chicken Pepperoni made out of?
Chicken Pepperoni is a dish made with boneless chicken breasts, bell peppers, mushrooms, artichoke hearts, and pepperoni. Have you heard of it?
Is Chicken Pepperoni healthy?
Packed with protein and lower in fat compared to traditional pork pepperoni, Chicken Pepperoni offers a delicious guilt-free indulgence. Whether enjoyed on pizza, in pasta, or on its own, it’s a tasty way to savor Italian flavors without compromising your health goals.
Does Chicken Pepperoni contain pork?
Pepperoni is made from pork or from a mixture of pork and beef. Turkey meat is also commonly used as a substitute, but the use of poultry in pepperoni must be appropriately labeled in the United States. It is typically seasoned with paprika or other chili pepper.
What is Domino’s Chicken Pepperoni made of?
Some people may be wondering what makes chicken pepperoni pizza look so good. The main ingredients are chicken pepperoni slices that are perfectly mixed with lots of cheese, which gives the pizza a juicy and tender taste.