Tuscan Chicken Pizza Recipes

Steps:

• Prepare Tyson chicken according to package directions. Place 2 slices of cheese on each chicken breast and warm an additional 4-5 minutes, or until cheese melts. Set aside and keep warm.
• Preheat a Panini Press to med-high heat.
• Slather one piece of bread with pizza sauce and sprinkle with oregano. Spread second piece of bread with pesto sauce. Add chicken to one slice of bread, top with tomato and other slice of bread.
• Brush the outside of sandwich with olive oil and place on the hot Panini press. Press for 5-7 minutes until the top of the bread is golden brown. Repeat for the remaining sandwiches.
• Serve and enjoy!

Steps:

• Preheat oven to 425.
• Roll out pizza dough on a well floured surface. Place onto pizza pan that is dusted with cornmeal, or drizzled with olive oil.
• Spread tomato sauce over dough in a thin, even layer.Top with fresh basil.
• Evenly sprinkle cheese onto pizza. Top with chicken, especially places not covered with cheese.
• Sprinkle parsley over the cheese. Finish of with a little freshly ground black pepper, to taste.
• Bake for 18-20 minutes, or nutil crust is golden.
• Let pizza cool about 5 minutes before slicing.

Steps:

• Follow the package instructions for the preparation of the crust.
• In a small bowl, add rosemary, Italian seasoning, and basil to the creme fraiche. Stir until combined.
• Using a large spoon, place mixture on prepared crust just as you would regular pizza sauce. Leave about 1/2" from all edges.
• Sprinkle diced chicken, green onions, red peppers and sun-dried tomatoes all over the sauce. Add cranberries to the top.
• Sprinkle shredded mozarella cheese over the top.
• Bake in a pre-heated 375F oven for 10-14 minutes (again use pizza crust's directions--the time depends on which crust you've purchased).
• Remove from oven when the bottom of the crust is golden and the cheese is melted.
• Slice, and garnish with additional chopped or torn basil, if desired.

Steps:

• Heat a large, deep skillet over medium high heat. Season chicken with salt and pepper. Add 2 tablespoons extra-virgin olive oil, half the chicken pieces, and a couple of crushed cloves of garlic.
• Brown chicken 2 minutes on each side and remove from pan. Add remaining oil, another single turn of the pan, remaining chicken pieces and garlic. Brown chicken 2 minutes on each side and remove. Add vinegar to the pan. Let it cook off.
• Add butter, shallots, and rosemary to the pan and cook 2 minutes, add flour and cook 1 minute more. Whisk in wine, reduce 1 minute. Whisk in broth and bring liquids up to a bubble. Return chicken to the pan and simmer over moderate heat 7 to 8 minutes to finish cooking chicken through.
• Dessert: This is a very rich meal. My suggestion for dessert is to set out a small cookie tray and offer coffee or tea.

Steps:

• Season the chicken all over with salt and pepper.
• Heat the oil in a skillet over medium-low heat.
• Place the chicken thighs skin side down in the skillet and cook for about 13 minutes to crisp up the skin. Move the chicken around from time to time to ensure it cooks evenly. The skin should be hard to the touch.
• Flip the chicken, then cook for about another 15 minutes, until the chicken is cooked through. Remove from pan.
• Add the garlic and onion, stirring until onions are translucent. Stir in the tomatoes and spinach until the spinach is wilted.
• Add the heavy cream, salt, and pepper, bringing to a boil.
• Add the Parmesan cheese and parsley, stirring until the sauce has thickened slightly.
• Place the chicken back in the pan, spooning the sauce on top of the chicken.
• Enjoy!