Pizza Chicken Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine bread crumbs, Parmesan cheese, salt, and black pepper in a shallow bowl; place flour into a second bowl. Whisk egg and lemon juice together in a third bowl.
• Dip each chicken breast in egg mixture and dredge in flour; dip again in egg mixture and dredge chicken in crumb mixture until coated. Place coated chicken breasts into a baking dish.
• Bake in the preheated oven until chicken is heated through and crumbs are golden, about 20 minutes.
• Spoon 2 tablespoons pizza sauce onto each chicken breast, sprinkle each with half the mozzarella cheese, and top each with half the pepperoni slices.
• Bake until chicken is no longer pink inside and the juices run clear, about 10 more minutes. An instant-read meat thermometer inserted into the thickest part of a breast should read at least 160 degrees F (70 degrees C).

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.

Steps:

• Position an oven rack in the top third of the oven and preheat to 400 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.
• Lay a chicken breast on a cutting board with the tapered end pointing at you. Using a sharp knife held horizontally to your work surface, begin slicing the chicken breast in half, starting at the thicker end of the breast and slowly working towards you, leaving an outer edge connected so you can open it like a book. Butterfly all the breasts in this manner and set in the fridge until ready to roll.
• Cut six 1/4-inch-thick slices from the mozzarella, then finely chop the rest.
• To build the pizza rolls: Open the butterflied chicken breasts so they lay flat on your cutting board. Sprinkle the chicken evenly with salt and pepper. Top with some spinach leaves, sausage, sun-dried tomatoes and chopped mozzarella. Roll the chicken around the filling and tuck into itself so that the seam is facing down. Place the rolled chicken in the prepared baking dish, seam-side down. Sprinkle with salt and pepper. Repeat with the remaining chicken and fillings.
• Bake the chicken until the internal temperature reaches 165 degrees F, 20 to 25 minutes. Meanwhile, heat up the pizza sauce. About 3 minutes before the chicken is done, top each piece with a slice of mozzarella.
• Spoon the warm pizza sauce over the chicken and garnish with the Parmesan and basil.

Steps:

• Sprinkle chicken with salt and pepper.
• Place in a 3-4 quart crockpot.
• Top with onions and bell peppers and olives if using.
• Add pasta sauce over all.
• Cover crockpot and cook on low 4-5 hours until chicken is thoroughly cooked.
• Sprinkle with cheese and let stand 5 minutes to melt cheese.
• Serve over cooked pasta, rice or with roasted potatoes and a green vegetable.

Steps:

• Preheat oven to 425°. In a large skillet, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until softened. Reduce heat to medium-low; cook 20-25 minutes or until deep golden brown, stirring occasionally., Unroll and press dough onto bottom and 1/2 in. up sides of a greased 15x10x1-in. baking pan. Bake 8 minutes., Spread barbecue sauce over dough; top with chicken, cooked onion, bacon, Gorgonzola cheese and jalapenos. Sprinkle with paprika and garlic powder; top with mozzarella cheese. Bake pizza 8-10 minutes or until crust is golden and cheese is melted. Freeze option: Bake pizza crust as directed; cool. Top with all the ingredients as directed, and securely wrap and freeze unbaked pizza. To use, unwrap pizza; bake as directed, increasing time as necessary.

Steps:

• Fry the chicken breasts with the Paprika until browned. Move to an oven tray and cut a horizontal slit in each breast. Stuff and top the chicken with Mozzarella. Cook in oven for 15 mins until cooked all the way through.
• Meanwhile, remove leaves from Cauliflower and wash the floret. Pat Dry. Use a cheese grater to separate florets into rice. Add the paprika, chilli flakes, garlic powder, asparagus and red pepper and mix. Tip the rice mixture into a heated frying pan and stir until warmed through.
• Add half a tin of chopped tomatoes and return to the oven for 5 mins or until warmed through.

Steps:

• Heat oven to 450°F.
• Place crust on baking sheet; spread with oil. Sprinkle with 3/4 cup mozzarella.
• Top with chicken, tomatoes, feta and remaining mozzarella.
• Bake 10 to 12 min. or until cheese is melted and crust is golden brown. Let stand 5 min. before cutting to serve.

Steps:

• Preheat oven to 450ºF (230ºC).
• In a small bowl, whisk together pizza sauce with Frank's Red Hot Original. Set aside.
• Drizzle a 12-inch (30 ½ cm) cast iron skillet with olive oil. Use your hand or a paper towel to evenly coat the pan with oil. Sprinkle pan with cornmeal.
• Press pizza dough into the pan so that it covers the whole surface evenly.
• Spread spicy pizza sauce on the dough. Top with mozzarella, chicken, and bacon. Scatter spinach, cherry tomatoes, and red onion on top.
• Bake pizza for 14-16 minutes until edges are browned and crisp.
• Remove from oven and let cool for 5 minutes, then drizzle with Frank's Red Hot Original and ranch dressing. Slice and serve.
• Enjoy!

Steps:

• Preheat oven to 400°. Unroll and press dough onto bottom and 1/2 in. up sides of a greased 15x10x1-in. baking pan. Bake 8-10 minutes or until edges are lightly browned., Mix oil and garlic; brush over crust. Top with tomatoes, onion, olives, chicken and goat cheese. Sprinkle with rosemary, garlic salt and pepper. Bake 10-12 minutes or until crust is golden.

Steps:

• Heat oven to 220C/200C fan/gas 7. Tip the flour into a mixer with a dough hook, or a bowl. Add the yeast, salt, oil and 200ml warm water then mix well to a very soft dough. Knead in the food mixer for about 5 mins, but if making this by hand, tip onto a work surface and knead for about 10 mins. The dough is sticky, but try not to add too much extra flour. Leave in the bowl and cover with a tea towel while you halve and slice the peppers and onions. There is no need to prove the dough for a specific time, just let it sit while you make the topping.
• For the topping: toss the peppers and onions with the oil and fennel seeds then roast for 15 mins. Meanwhile mix the barbecue sauce and tomato purée with 5 tbsp water.
• Take the dough from the bowl and press into the base and up the sides of an oiled 25x35cm Swiss roll tin. Don't knead the dough first otherwise it will be too elastic and will keep shrinking back. Spread with two thirds of the barbecue sauce mix then add the remainder to the chicken and toss well to coat it.
• Take the roasted pepper mixture from the oven and spread on top of the pizza. Scatter over the tomatoes then evenly spoon on the barbecue chicken. Scatter with the cheese and bake for 15 mins. Serve with a salad or healthy coleslaw.

Steps:

• Preheat the grill by turning it to high.
• Sandwich the chicken breasts between two plastic food bags and beat them firmly with a rolling pin or base of a saucepan to flaten them by a third.
• heat the oil in a non stick frying pan, add the chicken and cook for 2 minutes on each side until golden.
• Grate the cheese and quarter the tomatoes and mix the two together.
• Take the chicken out of the pan and wipe out the oil so that it doesn't spit under the grill later.
• Return the chicken to the pan, spread each with a tsp of pesto, then pile the cheese and tomatoes on top.
• Put under the hot grill for a minute or so until the cheese has melted and is bubbly.

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!