POLLO ALLA PIZZAIOLA (CHICKEN BREAST IN PIZZA SAUCE)
Make and share this Pollo Alla Pizzaiola (Chicken Breast in Pizza Sauce) recipe from Food.com.
Provided by English_Rose
Categories Chicken Breast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat the olive oil in a heavy-based frying pan.
- Add the chicken and garlic and fry, stirring often, until the chicken is golden, around 10 minutes.
- Tip in the canned tomatoes, season with oregano, salt and freshly ground pepper and cook for 5 minutes.
- Place 3 slices of toasted ciabatta on each serving plate. Top each serving with a chicken breast fillet.
- Cover each chicken breast with a few slices of mozzarella, then spoon over the tomato sauce. Serve straight away.
Nutrition Facts : Calories 543.4, Fat 42.5, SaturatedFat 6.1, Cholesterol 68.4, Sodium 92.2, Carbohydrate 12.1, Fiber 3.5, Sugar 7.5, Protein 29.9
BROOKE'S PIZZA POLLO
Provided by Craig Claiborne
Categories dinner, lunch, main course
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- Trim off ends of zucchini. Grate using food processor or hand grater. There should about 6 cups.
- Empty zucchini into clean cloth and squeeze to extract as much liquid as possible. Drained zucchini should yield 3 1/2 cups fairly firmly packed.
- Put zucchini in mixing bowl and add eggs, onions, salt, flour, mozzarella, Parmesan, basil and pepper. Blend well.
- Pour mixture into center of pizza pan 13 inches in diameter. Smooth neatly to edges. Bake 25 minutes.
- Remove pizza base from the oven and scatter cubed pepper, olives and chicken over top evenly. Spoon on tomato sauce. Sprinkle evenly with grated Grey ere and oregano.
- Return pan to oven and continue baking 25 to 30 minutes.
Nutrition Facts : @context http, Calories 291, UnsaturatedFat 6 grams, Carbohydrate 19 grams, Fat 15 grams, Fiber 5 grams, Protein 22 grams, SaturatedFat 8 grams, Sodium 1163 milligrams, Sugar 8 grams, TransFat 0 grams
CHICKEN PIZZA
My fun twist on typical pizza is an excellent way to use up leftover pesto. And since it's loaded with protein-rich chicken and black beans, it's hearty enough to satisfy everyone! -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, cook chicken in oil over medium heat for 10-15 minutes or until no longer pink. , Place the crust on a lightly greased 12-in. pizza pan. Spread with pesto; top with the chicken, tomato, beans and cheeses. Bake at 400° for 10-12 minutes or until cheese is melted. Freeze option: Securely wrap and freeze unbaked pizza. To use, unwrap pizza; bake as directed, increasing time as necessary.
Nutrition Facts : Calories 431 calories, Fat 18g fat (6g saturated fat), Cholesterol 65mg cholesterol, Sodium 692mg sodium, Carbohydrate 35g carbohydrate (1g sugars, Fiber 1g fiber), Protein 32g protein.
BRICK-OVEN PIZZA (BROOKLYN STYLE)
This is a simple recipe for authentic brick-oven pizza made famous by several, well-known Brooklyn pizzerias. Best accompanied by ice-cold pilsner-style lager beer.
Provided by CDM68
Categories Main Dish Recipes Pizza Recipes
Time 16h31m
Yield 16
Number Of Ingredients 11
Steps:
- Sprinkle yeast over warm water in a large bowl. Let stand for 5 minutes to proof. Stir in salt and cold water, then stir in the flour about 1 cup at a time. When the dough is together enough to remove from the bowl, knead on a floured surface until smooth, about 10 minutes. Divide into two pieces, and form each one into a tight ball. Coat the dough balls with olive oil, and refrigerate in a sealed container for at least 16 hours. Be sure to use a big enough container to allow the dough to rise. Remove the dough from the refrigerator one hour prior to using.
- Preheat the oven, with a pizza stone on the lowest rack, to 550 degrees F. Lightly dust a pizza peel with flour.
- Using one ball of dough at a time, lightly dust the dough with flour, and stretch gradually until it is about 14 inches in diameter, or about as big around as the pizza stone. Place on the floured peel. Place thin slices of mozzarella over the crust, then grind a liberal amount of black pepper over it. Sprinkle with dried oregano. Randomly arrange crushed tomatoes, leaving some empty areas. Drizzle olive oil over the top.
- With a quick back and forth jerk, make sure the dough will release from the peel easily. Place the tip of the peel at the back of the preheated pizza stone, and remove peel so that the pizza is left on the stone.
- Bake for 4 to 6 minutes in the preheated oven, or until the crust begins to brown. Remove from the oven by sliding the peel beneath the pizza. Sprinkle a few basil leaves randomly over the pizza. Cut into wedges and serve.
Nutrition Facts : Calories 144.8 calories, Carbohydrate 19.4 g, Cholesterol 6.8 mg, Fat 4.7 g, Fiber 0.8 g, Protein 5.8 g, SaturatedFat 1.5 g, Sodium 213.1 mg, Sugar 0.4 g
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