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Chicken a la Pizza

Many of your favorite pizza flavors served on top of marinated and grilled chicken breasts.


Yield: 4 servings
Prep Time: 15 minutes
Marinate Time: 30 minutes

Cook Time: 6 to 8 minutes

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, garlic
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, garlic
1/4 cup sliced black olives
1/2 cup shredded reduced-fat mozzarella cheese
2 tablespoons finely chopped fresh parsley

Toppings: Mexican 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

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.

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.

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.

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.

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.

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.

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.