Instructions: DICE PEPPERONI INTO 1/4" CUBES. COOK IN SKILLET, OVER MEDIUM HEAT, UNTIL MOSTLY DEGREASED. REMOVE FROM SKILLET AND SET ASIDE. CUT CHICKEN INTO BITE SIZE PIECES. SEASON FLOUR WITH SPICES, (OREGANO, BASIL, TARRAGON, GARLIC POWDER AND ONION POWDER). DREDGE CHICKEN IN FLOUR MIX. BROWN IN PEPPERONI FAT (AND OLIVE OIL IF NEEDED). SET ASIDE. STIR TOMATO SAUCE AND REMAINING FLOUR MIX IN SKILLET. STIR IN CHICKEN AND PEPPERONI. ADD 1/3 TO 1/2 CUP WATER TO COVER MEAT. ALLOW MIX TO SIMMER FOR 30 TO 45 MINUTES OR UNTIL CHICKEN IS TENDER. SERVE OVER A BED OF PASTA.

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