Aurora’s Chicken Pepperoni 

4 boneless skinless chicken breasts
2 TB butter
2 TB Avocado OIl
1 cup yellow onion
1 tsp. oregano
1/2 tsp. italian seasoning
1/4 tsp. garlic powder
28 oz. whole peeled plum tomatoes
15 oz can tomato sauce
2 oz. tomato paste
1 1/2 tsp. dried oregano
1 1/2 tsp. chili powder
1 tsp. garlic powder
1/2 tsp. dried italian seasoning
1/2 tsp. cumin
1/2 tsp. paprika
1/2 tsp. onion powder
1/4 tsp. chipotle chili powder
1/4 tsp. white pepper
8 oz. pepperoni
16 oz. mozzarella

1. In a large deep ovenproof frying pan (*I used a heavy-bottomed stainless steel one), heat butter and oil over medium-high heat, stir to mix. When hot, sear pounded chicken breasts (that have been seasoned to taste on each side with salt and pepper) until lightly browned on each side. *I did this in two batches as not to overcrowd the pan. Remove to a plate or baking dish, cover, set aside.
2. Remove pan from heat (do not drain oil and butter), add wine carefully, let steam subside and stir and scrape bottom of pan.
3. Return pan to heat and lower to medium. Toss in onion, peppers, oregano, italian seasoning and garlic powder. Sauté for 5 minutes adding pepperoni during last minute, stirring occasionally.
4. Preheat oven to 350ºF.
5. Add all tomatoes, breaking up whole tomatoes with your hand as you add them, and rest of ingredients *except cheese and dried parsley. Stir well to mix, bring to a low boil, reduce heat to a simmer, and simmer for 10 minutes, stirring as needed, occasionally, making sure there’s no sticking on the bottom of the pan.
6. Nestle browned chicken breasts down into pan under the sauce making sure that they aren’t overlapping.
7. Pop into fully heated 350ºF oven and bake, uncovered for 30 minutes.
8. Remove from oven and turn up to low broil.
9. Top each piece of chicken with large handfuls of cheese using all of it. Sprinkle top with dried parsley, and pop back into oven and bake/broil until cheese has fully melted. Mine only took another 5 minutes. Watch carefully as all ovens behave differently.
10. Remove from oven and top with fresh parsley sprigs when serving if desired.