• 1 pound tri-colored rotini pasta, cooked according to package directions, drained, rinsed in cold water and drained again
• 2 ounces pepperoni, minced
• 3 anchovies, minced (optional)
• 1/4 cup diced red bell pepper
• 1/2 cup diced celery
• 1/2 cup diced red onion
• 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
• 2 scallions, chopped (both white and green parts)
• 1 cup prepared Italian salad dressing

• 1/2 cup flour
• 1/2 teaspoon seasoned salt
• 4 boneless, skinless, chicken breast halves
• 2 eggs, beaten lightly with 1 tablespoon water
• 3/4 cup Italian seasoned bread crumbs
• 2 tablespoons oil

Add pepperoni, anchovies, red pepper, celery, red onion, sun-dried tomatoes and scallions, tossing to distribute evenly.

Pour Italian dressing over and toss again to coat all ingredients.

Cover and refrigerate several hours or overnight.

Combine flour and seasoned salt in plastic bag.

Pound chicken to half-inch thick.

Dredge in flour-salt mixture, shaking off excess.

Dip in beaten eggs, allowing excess to drip off.

Coat with bread crumbs.

Heat oil in large frying pan.

Fry chicken in oil till golden brown on both sides and thoroughly cooked inside. (Cut to test that no pinkness remains.)

Remove to cutting board. Slice chicken into 2" strips. (If transporting to another location, wrap in foil to keep warm.)

When ready to serve, sprinkle the fresh oregano over the salad and toss. Top with warm chicken strips.

Serves 8-10.