Chicken With Raspberry Barbecuechipotle Sauce Pizza Recipes

Steps:

• Prepare crust and place in a large pizza pan.
• Preheat oven 400°F.
• Poke a few fork holes in the middle (to eliminate puffing).
• Cook 6 to 8 minutes. Take out of oven.
• Increase oven temp to 425°F.
• While crust is cooking, mix preserves, barbecue or chipotle sauce and diced green chiles together. Mix well.
• Spread one half of sauce mixture over the entire crust.
• Sprinkle crust with chicken and onion (if desired).
• Spread the other half of the sauce mixture over the chicken.
• Sprinkle 1 cup shredded Monterey Jack cheese.
• Cut the thin slices of tomato in half and lay them on the pizza.
• Sprinkle the other 1 cup of Monterey Jack cheese.
• Sprinkle the parmesan cheese and the cilantro.
• Bake 10 -12 minutes.
• Take out when crust turns medium brown and cheeses are melted,.
• Note: I am at high altitude and I need a higher temperature, so watch the crust.
• Appetizers: No crust. Lay out pretzel crackers or Tostito Scoops on large greased baking trays. Layer in the order of the pizza. Use a spoon. You may have to use more tomato slices.
• Broil for about 2 minutes at 400°F until cheeses are melted.

Steps:

• Place chicken in shallow pan.
• Drizzle with melted butter.
• Bake at 350 for 45 minutes.
• Drain any excess fats from pan.
• Combine remaining ingredients and spoon over chicken, bake another 15- 20 minutes.

Steps:

• Heat oven to 425°F.
• Lightly spray 13x9-inch pan with non-Stick Cooking Spray.
• Unroll pizza crust dough in pan; press dough to edges of pan.
• In small bowl, mix preserves, barbecue sauce and chiles. Spread mixture evenly over dough to within 1/4 inch of edges.
• Top with chicken, onion and cheeses.
• Bake 12 to 20 minutes or until cheeses are melted and edges are deep golden brown.
• Sprinkle with cilantro.

Steps:

• In a small bowl, mix together 2 tablespoons garlic powder, 2 tablespoons onion powder, the paprika, salt, and pepper.
• Drizzle the chicken thighs with the olive oil, then sprinkle with half of the spice mixture and rub to coat well. Sprinkle with the remaining spice mixture. Set aside while you make the sauce, or refrigerate overnight if you're grilling the next day.
• Melt the butter in a small saucepan over medium heat. Add the raspberries and cook until they start to break down, about 3 minutes. Add the brown sugar, chipotle powder, remaining 2 tablespoons garlic powder, remaining 2 tablespoons onion powder, the ketchup, and liquid smoke and season with salt and pepper to taste. Bring to a simmer and cook until the sauce thickens, 4 minutes. Remove the pot from the heat and set aside.
• Heat a grill pan over medium-high heat. Grease with grapeseed oil. Add the chicken and grill for about 7 minutes on each side, until the internal temperature of the chicken reaches 165°F (75°C). Once the chicken has cooked through, generously brush with some of the raspberry chipotle sauce. Continue grilling until the sauce caramelizes, 1-2 minutes, then repeat on the other side.
• Garnish the chicken with the parsley and serve warm with the remaining sauce alongside.
• Enjoy!

Steps:

• In a small bowl, combine 1/2 cup preserves, raspberry vinegar, pineapple juice, soy sauce, balsamic vinegar, garlic and seasonings; mix well. Remove 1 cup for sauce; cover and refrigerate. , Place the chicken in a large resealable plastic bag; add remaining marinade. Seal bag and turn to coat; refrigerate for at least 3 hours. , Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, uncovered, over medium heat or broil 4 in. from the grill for 5-8 minutes on each side or until a thermometer reads 170°., In a small saucepan, combine cornstarch and reserved marinade until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Add remaining preserves; mix well. Drizzle over chicken. Garnish with raspberries.

Steps:

• Heat gas or charcoal grill. In 1-quart saucepan, mix preserves, lime juice, chiles and adobo sauce. Heat over low heat, stirring occasionally, until preserves are melted. Stir in chopped cilantro; set aside. Sprinkle chicken with garlic-pepper blend, cumin and salt.
• Place chicken on grill over medium heat. Cover grill; cook 15 to 20 minutes, turning once or twice and brushing with half of the glaze during last 2 minutes of grilling, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
• Heat any remaining glaze to boiling; boil and stir 1 minute. Serve chicken with glaze and fresh raspberries.

Steps:

• Sprinkle chicken with salt and pepper. In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 5-7 minutes on each side or until a thermometer reads 170°., Meanwhile, in a small saucepan, combine the remaining ingredients. Bring to a boil; cook until liquid is reduced to 1/2 cup. Serve with chicken.