CHICKEN PARM PIZZA RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, salt, black pepper, dried oregano, garlic powder, onion powder, paprika, flour, eggs, seasoned bread crumbs, oil, tomato sauce, mozzarella cheese, grated parmesan cheese, fresh basil
Provided by Alvin Zhou
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a food processor, add the chicken, salt, pepper, oregano, garlic powder, onion powder, and paprika, and pulse until thoroughly combined, with no large chunks.
- Spread the mixture evenly into the bottom of a plastic wrap-lined, 10-inch (25 cm) cake pan. Fold over the excess saran wrap on top, and press it into a flat shape. Freeze until completely frozen solid, 2-4 hours.
- In 3 separate shallow dishes, distribute the flour, eggs, and bread crumbs.
- Unwrap the frozen chicken disc and dip it in the flour, shaking off any excess.
- Submerge it into the eggs, then cover it completely with the bread crumbs, pressing the bread crumbs into the chicken.
- Freeze for 15 minutes.
- Preheat oven to broil.
- Add oil to a large, deep pan halfway up the side to 400°F (200°C).
- Carefully lower the chicken disc into the oil with tongs, making sure it doesn't splash. If the bottom is getting more color than the top, flip the patty extremely carefully and fry the other side until a deep golden brown.
- Remove the chicken disc from the oil and transfer to a wire rack. Blot with paper towels to remove excess oil.
- Add the tomato sauce to the fried chicken disc, spreading it in an even layer.
- Lay the mozzarella over the sauce, then sprinkle with Parmesan over the top.
- Broil for 5-8 minutes, or until the cheese is bubbly and golden brown.
- Top with basil, slice, and serve.
- Nutrition Calories: 2086 Fat: 149 grams Carbs: 134 grams Fiber: 8 grams Sugars: 10 grams Protein: 50 grams
- Enjoy!
Nutrition Facts : Calories 1264 calories, Carbohydrate 138 grams, Fat 41 grams, Fiber 8 grams, Protein 77 grams, Sugar 12 grams
CHICKEN PARM PIZZA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 37m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F.
- Coat hands and work surface with a little cornmeal or flour. Using your hand or a rolling pin, form a 14-inch round pizza. Place pizza on a baking sheet or pizza stone and poke the top with a few holes. Drizzle a little bit of extra-virgin olive oil down over the dough and place in oven. Bake 10 minutes.
- Meanwhile, heat a deep skillet over medium-high heat with 2 tablespoons of extra-virgin olive oil. Add meat and break it up with a wooden spoon. To browned meat, add garlic and onions, then season with salt and pepper. Cook together 5 to 6 minutes then add parsley, red pepper flakes, oregano and the tomatoes to the pan. Heat the sauce through.
- Remove pizza from oven after 10 minutes and top with sauce and cheeses. Return to oven and bake until golden and bubbly, another 10 to12 minutes. Top the pizza with basil, cut and serve.
CHICKEN PARM
Provided by Alton Brown
Categories main-dish
Time 2h30m
Yield about 4 servings
Number Of Ingredients 22
Steps:
- Cut the butterflied and pounded breasts into 6 to 8 even pieces. Season with the salt on both sides and place on a rack set inside a sheet pan (technically we use "half" sheet pans for this). Cover and refrigerate for 30 minutes.
- Combine the breadcrumbs, potato chips, oregano, parsley and garlic powder in a gallon zip-top bag and crush into a course meal.
- Set up a breading station with three loaf pans: place the flour in the first pan, the beaten eggs in the second, and the breadcrumb mixture in the third. Set a clean wire rack inside a sheet pan to hold the breaded pieces.
- Unwrap the chicken and blot well with paper towels then dredge the chicken first in the flour (shake off the excess), then dip in the beaten eggs (again, drain the excess), and finally coat with the breadcrumbs before placing on the rack.
- Position an oven rack in the top third of the oven and crank the broiler to high. Line a clean pan with paper towels and have it standing by.
- Melt 2 tablespoons of the butter with 1 tablespoon of the olive oil in an 11-inch sauté pan over medium heat. When the butter foams, add half the breaded chicken to the pan, but don't overcrowd. Cook, undisturbed, until crisp and golden brown, about 2 minutes per side. Transfer to the clean rack, wipe out the pan and repeat with the remaining butter, oil and chicken.
- Spread 3/4 cup of the red sauce into the bottom of a a 9-by-13-inch broiler-safe baking dish or pan and broil until the sauce bubbles and begins to caramelize, about 2 minutes.
- Remove the dish from the oven and arrange the chicken pieces in a single layer. Dot the chicken with the remaining red sauce, leaving bare spots to retain some crispy bits. Scatter the fontina and mozzarella over the sauce.
- Return to the broiler until the cheese is bubbly and beginning to brown, about 1 minute to 1 minute and 30 seconds.
- Garnish with chopped flat-leaf parsley.
- Work the garlic, salt and 1/2 teaspoon extra-virgin olive oil together with a mortar and pestle until a paste forms.
- Heat the remaining 1/4 cup extra-virgin olive oil in a medium saucepan over medium heat. Add the garlic paste and cook, stirring, until it begins to brown, about 2 minutes.
- Add the anchovies and the red pepper flakes and cook until the anchovies begin to break down, about 1 minute. (I usually use the back of a wooden spoon to crush the anchovies.)
- Add the tomatoes and break them up with the back of the spoon then submerge the Parmesan rind in the sauce. Reduce the heat to medium-low and simmer, until the sauce is almost dry, about 1 hour.
- Discard the Parmesan rind or feed it to the dog. Use the sauce immediately or store in an airtight container in the fridge. (See Cook's Note.)
CHICKEN PARMESAN PIZZA
This tasty pizza is the perfect combo-quick and easy to make, and a winner with even picky eaters. It's a handy option for a family dinner on a busy night or for the center of the table at a kids' party. -Karen Wittmeier, Parkland, Florida
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 pieces
Number Of Ingredients 8
Steps:
- Bake chicken tenders according to package directions. Remove from oven; increase oven setting to 450°., Meanwhile, grease a 12-in. pizza pan. Roll dough to fit pan. In a small bowl, mix marinara sauce and garlic powder; spread over dough., Cut chicken into 1-in. pieces. Top pizza with chicken and mozzarella cheese. Bake on a lower oven rack 12-15 minutes or until crust is golden brown and cheese is melted. Sprinkle with Parmesan cheese and basil. Serve with additional marinara.
Nutrition Facts : Calories 440 calories, Fat 17g fat (6g saturated fat), Cholesterol 35mg cholesterol, Sodium 774mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 3g fiber), Protein 23g protein.
CHICKEN PARM PIZZA
Make and share this Chicken Parm Pizza recipe from Food.com.
Provided by Arlyn Osborne
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Line the inside of a 10-inch springform pan with plastic wrap.
- Mix the Italian seasoning, onion powder, garlic powder, salt, pepper and paprika together in a bowl. Add the ground chicken and mix to combine.
- Spray your hands with nonstick spray and press the mixture into an even layer in the prepared pan. Fold plastic over to cover and freeze until solid, 6 hours to overnight.
- Add the flour and garlic powder to a sheet pan and mix to combine.
- Add the panko and bread crumbs to another sheet pan and mix to combine.
- Beat the eggs with water and add to a sheet pan.
- Add about 1 inch of oil to 12-inch cast iron skillet and attach a thermometer. Heat to 375°F.
- Preheat the broiler.
- Unwrap the chicken disk. Dredge in the flour, then egg, then breadcrumbs.
- Carefully add the coated chicken to the oil. The oil will drop significantly, but try to keep the heat around 300°F Fry for 3-4 minutes per side, carefully flipping over with tongs.
- Drain on a paper towel lined sheet tray.
- Transfer the patty to a wire rack on top of a sheet pan. Spread the marinara sauce over, sprinkle with the mozzarella and the grated parmesan. Top with your favorite pizza toppings.
- Broil for 1-2 minutes until the cheese is melted and bubbly.
CLASSICO CHICKEN PARM PIZZA
Combine two family favorites with our CLASSICO Chicken Parm Pizza. Much like a traditional pizza with tomato sauce, basil and mozzarella cheese, the secret to CLASSICO Chicken Parm Pizza are the Parmesan-style chicken strips and red pepper. That little something extra really makes this pizza pop.
Provided by My Food and Family
Categories Home
Time 1h
Yield 8 servings
Number Of Ingredients 11
Steps:
- Place flour in shallow dish. Beat eggs in separate shallow dish until blended. Combine Parmesan and bread crumbs in third shallow dish.
- Heat oil in large skillet on medium heat. Meanwhile, dip chicken, 1 strip at a time, in flour; then eggs, then bread crumbs, turning to evenly coat both sides of each strip with each ingredient. Add chicken, in batches, to hot oil; cook 3 to 4 min. on each side or until done and golden brown on both sides. Drain on paper towels. Cool slightly.
- Heat oven to 425°F. Cut chicken strips in half or into thirds. Unroll pizza dough onto baking sheet sprayed with cooking spray; spread with pasta sauce to within 1/2 inch of edges. Top with remaining ingredients.
- Bake 10 to 15 min. or until edge of crust is golden brown and cheese is melted.
Nutrition Facts : Calories 490, Fat 27 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 95 mg, Sodium 890 mg, Carbohydrate 39 g, Fiber 1 g, Sugar 6 g, Protein 22 g
RACHAEL RAY'S CHICKEN PARM PIZZA
This is such a versatile pizza to make. Instead of ground chicken, you can use diced up chicken breasts; instead of shredded provolone you can use shredded mozzarella. Make as recipe states, or use what you have in the frig--it's a great weeknight meal that can be made in a jiffy.
Provided by Juenessa
Categories Chicken
Time 37m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 425°F.
- Coat hands and work surface with a little cornmeal or flour.
- Using your hand or a rolling pin, form a 14-inch round pizza.
- Place pizza on a baking sheet or pizza stone and poke the top with a few holes.
- Drizzle a little bit of extra-virgin olive oil down over the dough and place in oven.
- Bake 10 minutes.
- Meanwhile, heat a deep skillet over medium-high heat with 2 tablespoons of extra-virgin olive oil.
- Add meat and break it up with a wooden spoon.
- To browned meat, add garlic and onions, then season with salt and pepper.
- Cook together 5 to 6 minutes then add parsley, red pepper flakes, oregano and the tomatoes to the pan.
- Heat the sauce through.
- Remove pizza from oven after 10 minutes and top with sauce and cheeses.
- Return to oven and bake until golden and bubbly, another 10 to 12 minutes.
- Top the pizza with basil, cut and serve.
Nutrition Facts : Calories 477.1, Fat 29.1, SaturatedFat 13.8, Cholesterol 128, Sodium 1163, Carbohydrate 7.5, Fiber 1.3, Sugar 3.7, Protein 45.7
CHICKEN PARMESAN PIZZA
Put a new spin on a tried-and-true classic. Chicken Parmesan will get a whole new generation of fans when you serve it on a ready-to-use baked pizza crust.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 6 servings.
Number Of Ingredients 7
Steps:
- Heat oven to 450ºF.
- Place pizza crust on baking sheet; spread with pasta sauce.
- Top with remaining ingredients.
- Bake 8 to 10 min. or until mozzarella is melted.
Nutrition Facts : Calories 280, Fat 10 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 35 mg, Sodium 840 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 19 g
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