Fresh Basil Chicken Pizza Recipes

FRESH BASIL-CHICKEN PIZZA

Steps:

• Prepare dressing as directed on envelope. Remove 1/4 cup dressing. Refrigerate for later use. Pour remaining dressing over chicken in shallow dish; stir gently. Refrigerate 30 min. to marinate.
• Heat oven to 450ºF. Drain chicken; discard marinade. Cook and stir chicken in 2 Tbsp. of the reserved dressing in skillet on medium-high heat 8 to 10 min. or until done. Brush remaining dressing onto pizza crust; top with tomatoes, basil, chicken and cheese.
• Bake 8 min. or until cheese is melted and pizza is heated through.

CHICKEN PIZZA

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.

CHICKEN MARGHERITA PIZZA RECIPE

Steps:

• Between two pieces of parchment paper, pound chicken breast to an even thickness, approximately ¾ of an inch thick. In a small bowl, mix ½ tablespoon of olive oil, 1 minced garlic clove, ¼ teaspoon dried oregano, ¼ teaspoon dried basil, ¼ teaspoon salt, and ⅛ teaspoon pepper. Pour into a ziplock sandwich bag, add the chicken breast and massage to coat chicken in spices. Set aside.
• In a medium bowl, mix the remaining 1 ½ tablspoons olive oil, 2 minced garlic cloves, ½ teaspoon salt, ⅛ teaspoon pepper, and ¼ teaspoon dried oregano. Stir in the quartered grape tomatoes and set aside.
• To make the pizza dough, whisk together the warm water, sugar, and yeast. Let stand for five minutes until frothy. In a medium bowl, combine 1 ½ cups of flour, garlic salt, and remaining 1 teaspoon dried oregano. Add yeast mixture and stir to combine. Turn out onto a floured surface and knead for five minutes, adding the extra flour by the tablespoon until the dough is smooth and elastic. You may not need to add all of the remaining ¼ cup of flour. Form dough into a ball and cover with a damp tea towel until you finish cooking the chicken.
• Preheat grill and preheat oven to 450℉. When grill is hot, turn heat to medium and grill the chicken breast for four minutes per side until it is no longer pink on the inside. Cool for a few minutes and slice into bite sized pieces.
• Roll pizza dough into a circle on a 15" pizza stone or pan, leaving the edges slightly thicker. Bake the dough at 450℉ for 5 minutes. Remove from oven.
• Using a slotted spoon, spread tomatoes evenly over the pizza crust. Discard the remaining liquid. Place mozzarella slices over tomatoes. Spread chicken and fresh basil on top of cheese. Return to oven for 10 minutes or until crust is golden brown. Remove from oven and slice. Serve immediately.

WONDERFUL CHICKEN PIZZA WITH FRESH BASIL

Steps:

• Sauce: Heat olive oil in a saucepan over medium-high heat; fry garlic for 1 minute, until fragrant
• Add tomato paste, coriander, oregano, cumin, salt and pepper flakes; give the mixture a good stir
• Turn the heat down to medium, and add the white wine, ketchup and lemon juice
• Simmer sauce for 1 minute (low heat), then stir in the chopped basil; remove from heat, cover and set aside
• Topping: Make sure the chicken breasts are quite flat, if not, pound them between clingwrap with a meat mallet or rolling pin
• Next sprinkle some salt, black pepper, basil, coriander and oregano over both sides; rub in the seasonings using your fingers
• Lay the chicken on foil-lined baking tray
• Combine lemon juice and olive oil; drizzle over the chicken and bake in preheated oven at 200°C / 390°F for 15mins or until just cooked through
• Remove from oven, cool slightly and slice the chicken, across the grain, into small strips
• Spread the sauce on your favorite pizza crust, scatter the cooked chicken and diced pepper over the sauce
• Top the pizza with mozzarella cheese and bake for approx 10-15mins (depending on your crust)
• Remove from oven, sprinkle with grated Parmesan, and serve immediately

SPICY BASIL CHICKEN

Steps:

• Heat the oil in a skillet over medium-high heat, and cook the garlic and chile peppers until golden brown. Mix in chicken and sugar, and season with garlic salt and pepper. Cook until chicken is no longer pink, but not done.
• Stir oyster sauce into the skillet. Mix in mushrooms and onions, and continue cooking until onions are tender and chicken juices run clear. Remove from heat, and mix in basil. Let sit 2 minutes before serving.

BASIL ROASTED CHICKEN WITH GARLIC SAUCE

Steps:

• Preheat the oven to 350 degrees.
• Remove the fat, neck, liver and gizzards from the body cavity, then rinse and pat the chicken dry.
• Gently separate the skin from the flesh, running your fingers from the front to the back of the chicken and along the leg and thigh, being careful not to rip the skin or detach it from the bird.
• Mix the butter, chopped basil, parsley, salt and pepper together in a small bowl.
• Rub half of the butter mixture under the loosened skin and then tuck 1/2 of the whole basil leaves under the skin; be sure to get it under the skin around the leg and thigh.
• Put 4 of the garlic cloves into the body cavity of the chicken and scatter the rest in the roasting pan.
• Add the lemon juice and stock.
• Place the chicken, breast-side up, on top of the garlic and stock.
• Roast in the oven, basting occasionally with the pan juices for 1 hour, or until the juices run clear when the thickest part of the thigh is pierced.
• Transfer the chicken to a heated platter and tent with foil to keep warm.
• Pour the juices with the garlic cloves into a blender and puree the mixture.
• (The garlic skins will remain whole.) Strain the puree through a sieve into a medium-sized saucepan, pressing on the garlic skins with the back of a spoon.
• Bring the liquid to a simmer over medium heat, stirring occasionally, about 3 minutes, and add salt and pepper to taste.
• Carve the chicken and serve drizzled with the sauce and garnished with fresh basil leaves.