Chicken And Goat Cheese Pizza With Fresh Herbs Recipes
CHICKEN AND GOAT CHEESE PIZZA WITH FRESH HERBS
Leave greasy pizza to Domino's and make this fresh pizza that combines the tangy taste of goat cheese with fresh basil and seasonal veggies.
Provided by ElizabethKnicely
Categories Chicken Breast
Time 27m
Yield 8 slices, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F.
- Lightly coat a round perforated pan with vegetable cooking spray, or put a pizza stone in the oven while it preheats. Place pizza dough on a lightly floured surface, and roll it into a 12-ing circle. Place dough on prepared pizza pan or stone, and bake for 5 minutes.
- While the crust is baking, coat a small nonstick skillet with vegetable cooking spray and heat over medium-high heat. Add the mushrooms and salt, and cook, stirring occasionally, 4-5 minutes or until softened and lightly browned; set aside.
- Spread the pesto over warm crust, leaving 1/2-inch edge. Sprinkl pepper evenly over crust, and top with chicken, corn, mushrooms, and goat cheese. Bake 12-15 minutes or until crust is cooked through and cheese is golden brown. Remove from oven, and sprinkle with basil. Cut into 8 wedges; serve hot.
Nutrition Facts : Calories 71.3, Fat 4.5, SaturatedFat 3, Cholesterol 11.2, Sodium 131.6, Carbohydrate 4.6, Fiber 0.7, Sugar 1.2, Protein 4
CHICKEN WITH HERBED GOAT CHEESE
Steps:
- Preheat the oven to 375 degrees.
- Place the chicken breasts on a baking sheet. Loosen the skin from the meat with your fingers, leaving one side attached.. Cut 12 thick slices of the Montrachet and place 2 slices plus a large basil leaf under the skin of each chicken breast. Rub each piece with olive oil and sprinkle generously with salt and pepper. Bake the breasts for 35 to 40 minutes, until just cooked through. Serve hot or at room temperature.
CHICKEN AND GOAT CHEESE PIZZA WITH FRESH HERBS
Steps:
- 1. Preheat oven to 425°. 2. Lightly coat a round perforated pan with vegetable cooking spray, or put a pizza stone in the oven while it preheats. Place pizza dough on a lightly floured surface, and roll it into a 12-inch circle. Place dough on prepared pizza pan or stone, and bake for 5 minutes. 3. While the crust is baking, coat a small nonstick skillet with vegetable cooking spray and heat over medium-high heat. Add the mushrooms and salt, and cook, stirring occasionally, 4-5 minutes or until softened and lightly browned; set aside. 4. Spread the pesto over warm crust, leaving a 1/2-inch edge. Sprinkle pepper evenly over crust, and top with chicken, corn, mushrooms, and goat cheese. Bake 12-15 minutes or until crust is cooked through and cheese is golden brown. Remove from oven, and sprinkle with basil. Cut into 8 wedges; serve hot. (Serving size: 2 slices pizza) Calories 395; Fat 11g (sat 3g, mono 3g, poly 4g); Cholesterol 30mg; Protein 20g; Carbohydrate 55g; Sugars 3g; Fiber 6g; Iron 4mg; Sodium 428mg; Calcium 73mg
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