Chicken a la Pizza recipe

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Ingredients

2 (8 ounce) boneless, skinless chicken breasts
2 cloves garlic, peeled and crushed
4 small sprigs fresh rosemary, stemmed and roughly chopped
2 tablespoons sherry vinegar or white wine vinegar
2 tablespoons Mazola® Corn Oil
¼ teaspoon salt
Freshly ground black pepper
½ red bell pepper, seeded and sliced
½ green bell pepper, seeded and sliced
½ yellow onion, thinly sliced
1 cup crushed tomatoes with oregano, basil, garlic
2 tablespoons capers
½ cup shredded reduced-fat mozzarella cheese
2 tablespoons finely chopped fresh parsley

Nutrition Info

260.5 calories
carbohydrate: 7.8 g
cholesterol: 73.6 mg
fat: 12.4 g
fiber: 1.6 g
protein: 28.2 g
saturatedFat: 3.2 g
servingSize: -
sodium: 550.3 mg
sugar: 1.8 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

  3. Preheat grill pan or large skillet to medium hot.

  4. Remove the chicken from the marinade and drain, discard any remaining marinade.

  5. Cook the chicken for about 3 to 4 minutes on one side.

  6. 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.

  7. 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.

  8. *Hawaiian Topping Option (see ingredients below): 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.

  9. **Mexican Topping Option (see ingredients below): 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.

Recipe Yield

4 servings

Recipe Note

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

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