Chicken a la Pizza Recipe
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Yield:
4 servings
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Total Time:
53 mins
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Prep Time:
15 mins
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Cook Time:
38 mins
Ingredients
- Chicken
- 2 boneless, skinless, split chicken breasts (about 1 pound /850 g)
- 2 cloves garlic, peeled and crushed
- 4 small sprigs of rosemary, stemmed and roughly chopped
- 2 tablespoons sherry vinegar OR white wine vinegar
- 2 tablespoons Mazola® Corn Oil
- 1/4 teaspoon salt
- Freshly ground black whole pepper
- Toppings: Mediterranean option
- 1/2 red bell pepper, seeded and sliced
- 1/2 green bell pepper, seeded and sliced
- 1/2 yellow onion, thinly sliced
- 1 cup canned crushed tomatoes with oregano, basil
- 2 tablespoons capers
- 1/2 cup shredded reduced-fat mozzarella cheese
- 2 tablespoons finely chopped fresh parsley
- Toppings: Hawaiian option
- 1 cup cubed fresh pineapple
- 1/2 medium red onion, thinly sliced
- 1 cup canned crushed tomatoes with oregano, basil
- 1/4 cup sliced black olives
- 1/2 cup shredded reduced-fat mozzarella cheese
- 2 tablespoons finely chopped fresh parsley
- Toppings: Mexi can option
- 1 jalapeno pepper, sliced and seeded
- 1 cup canned crushed tomatoes
- 1/4 cup chopped scallions
- 1/2 cup shredded reduced-fat Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon finely chopped fresh oregano
Instructions
- Step 1) Place 1 chicken breast between two pieces of plastic wrap on a cutting board. Pound chicken with a flat meat mallet or rolling pin until the chicken is 1/2-inch thick. Cut the pounded breast in half and repeat with the other piece of chicken. You will end up with 4 pieces of chicken.
- Step 2) Place the chicken, garlic, rosemary, sherry vinegar, oil, salt and pepper in a large resealable bag. Seal and place in the refrigerator for at least 30 minutes and up to 4 hours.
- Step 3) Preheat grill pan or large skillet to medium hot. Remove the chicken from the marinade and drain; discard any remaining marinade. Cook the chicken for about 3 to 4 minutes on one side.
- Mediterranean Topping Option: While the chicken cooks, grill the peppers and onions on the same grill pan or in a skillet sprayed with cooking spray for 2 to 3 minutes.
- Step 1) Flip the chicken and top each piece with an equal amount of crushed tomatoes, grilled peppers and onions, capers, cheese and parsley. Cook for an additional 3 to 4 minutes until chicken is cooked through and cheese is starting to melt. Serve immediately.
- Step 2) Hawaiian Topping Option: While the chicken cooks, grill the pineapple and onions on the same grill pan or in a skillet sprayed with cooking spray for 2 to 3 minutes.
- Step 3) Flip the chicken and top each piece with an equal amount of crushed tomatoes, grilled pineapple and onions, black olives, cheese and parsley. Cook for an additional 3 to 4 minutes until chicken is cooked through and cheese is starting to melt. Serve immediately.
- Mexican Topping Option: While the chicken cooks, grill the jalapeno peppers on the same grill pan or in a skillet sprayed with cooking spray for 2 to 3 minutes.
- Step 1) Flip the chicken and top each piece with an equal amount of crushed tomatoes, grilled jalapeno peppers,scallions, cheese, cilantro and oregano. Cook for an additional 3 to 4 minutes until chicken is cooked through and cheese is starting to melt. Serve immediately.
