Chicken a la Pizza recipe
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- 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 caloriescarbohydrate: 7.8 gcholesterol: 73.6 mgfat: 12.4 gfiber: 1.6 gprotein: 28.2 gsaturatedFat: 3.2 gservingSize: -sodium: 550.3 mgsugar: 1.8 gtransFat: : -unsaturatedFat: : -
Directions Chicken a la Pizza
Directions
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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 (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.
**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.