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 {{adjustedServings}} servings 261 cals
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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

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Directions

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  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
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Reviews

9
  1. 11 Ratings

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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...