Chicken a la Pizza

Chicken a la Pizza

9

"Many of your favorite pizza flavors served on top of marinated and grilled chicken breasts."

Ingredients

53 m servings 261 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • Calories:
  • 261 kcal
  • 13%
  • Fat:
  • 12.4 g
  • 19%
  • Carbs:
  • 7.8g
  • 3%
  • Protein:
  • 28.2 g
  • 56%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 550 mg
  • 22%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Place 1 chicken breast between two pieces of plastic wrap on a cutting board. Pound chicken with a flat meat mallet or rolling pin until the chicken is 1/2-inch thick. Cut the pounded breast in half and repeat with the other piece of chicken. You will end up with 4 pieces of chicken.
  2. Place the chicken, garlic, rosemary, sherry vinegar, oil, salt and pepper in a large resealable bag. Seal and place in the refrigerator for at least 30 minutes and up to 4 hours.
  3. Preheat grill pan or large skillet to medium hot.
  4. Remove the chicken from the marinade and drain; discard any remaining marinade.
  5. Cook the chicken for about 3 to 4 minutes on one side.
  6. Mediterranean Topping Option: While the chicken cooks, grill the peppers and onions on the same grill pan or in a skillet sprayed with cooking spray for 2 to 3 minutes.
  7. Flip the chicken and top each piece with an equal amount of crushed tomatoes, grilled peppers and onions, capers, cheese and parsley. Cook for an additional 3 to 4 minutes until chicken is cooked through and cheese is starting to melt. Serve immediately.
  8. *Hawaiian Topping Option (see ingredients below): While the chicken cooks, grill the pineapple and onions on the same grill pan or in a skillet sprayed with cooking spray for 2 to 3 minutes. Flip the chicken and top each piece with an equal amount of crushed tomatoes, grilled pineapple and onions, black olives, cheese and parsley. Cook for an additional 3 to 4 minutes until chicken is cooked through and cheese is starting to melt. Serve immediately.
  9. **Mexican Topping Option (see ingredients below): While the chicken cooks, grill the jalapeno peppers on the same grill pan or in a skillet sprayed with cooking spray for 2 to 3 minutes. Flip the chicken and top each piece with an equal amount of crushed tomatoes, grilled jalapeno peppers, scallions, cheese, cilantro and oregano. Cook for an additional 3 to 4 minutes until chicken is cooked through and cheese is starting to melt. Serve immediately.

Footnotes

  • Other Toppings:
  • *Hawaiian option: 1 cup cubed fresh pineapple; 1/2 medium red onion, thinly sliced; 1 cup canned crushed tomatoes with oregano, basil, garlic; 1/4 cup sliced black olives; 1/2 cup shredded reduced-fat mozzarella cheese; 2 tablespoons finely chopped fresh parsley
  • **Mexican option: 1 jalapeno pepper, sliced and seeded; 1 cup canned crushed tomatoes; 1/4 cup chopped scallions; 1/2 cup shredded reduced-fat Monterey Jack cheese; 2 tablespoons chopped fresh cilantro; 1 tablespoon finely chopped fresh oregano
  • profile image

Your rating

Cancel
Submit

Reviews

9
  1. 11 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I made the Hawaiian option and LOVED it! Delicious! The flattening and slicing is time consuming. You need a very sharp knife!! Worth the effort! Yum!

I used the Mediterranean version, making two slight changes in the ingredients. I used jarred roasted red peppers because I had some opened in my fridge, and I used farm fresh tomatoes and adde...

Delicious! I opted to use white wine vinegar and marinated everything for a little over 4 hours. Fresh rosemary gave this a nice herb flavor and the chicken came out moist and tender. I made the...

Excellent! Had this for dinner tonight. I made the marinade with cilantro, I didn't have fresh rosemary. I also used olive oil and white vinegar. I grilled my chicken and sautéed peppers and oni...

I did the Mediterranean version using a red onion, green pepper and a yellow onion. It's what I had on hand.

We did the Mediterranean version, but added in mushrooms. It was delicious. My 13yo son, who doesn't like bell peppers even loved it. He wants to try more stuff with peppers now. We came up with...

I made the Mediterranean version and my family loved it! I left out the capers but followed the recipe for everything else. Great recipe!

I made the Mediterranean version...Delicious! The marinade complimented the toppings perfectly. This is a keeper~YUM! Thanks for sharing. :)

A versatile recipe with options to suite your taste. I made the Mexican option with one slight change. I used fresh diced tomatoes instead of canned crushed tomatoes. Other than that this is ama...