Creamy Chicken Pizza Topping Recipes
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.
CREAMY CHICKEN ENCHILADA PIZZA
This is a twist on a family favorite. We wanted the taste of my chicken enchilada recipe, but we wanted it even faster. This kicked-up pizza is the fun creation we came up with. -Crystal Jo Bruns, Iliff, Colorado
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Unroll and press dough onto bottom and 1/2 in. up sides of a greased 15x10x1-in. baking pan. Bake 5 minutes., Meanwhile, in a small saucepan, combine cream cheese, 1/2 cup cheese, cumin, garlic powder and salt over medium heat; cook and stir for 5 minutes or until blended. Remove from heat. Add chicken; toss to coat. , Spread over crust. Drizzle with salsa and enchilada sauce; sprinkle with remaining cheese. Bake until crust is golden and cheese is melted, 8-12 minutes longer. Serve with toppings of your choice.
Nutrition Facts : Calories 428 calories, Fat 25g fat (12g saturated fat), Cholesterol 83mg cholesterol, Sodium 1061mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 1g fiber), Protein 20g protein.
CREAMY MUSHROOM CHICKEN
I call this meal "the easy chicken fixin'"...and love it that the leftovers are equally delicious heated up in the microwave. My husband, Tim, and I spend a lot of time riding horses and playing Cowboy Polo in summer. We are extra busy now since we just had our first child, Shelby.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Sprinkle chicken with pepper. In a large skillet over medium heat, brown chicken in oil until a thermometer reads 170°. Remove to a serving platter and keep warm. , In the same skillet, saute mushrooms in butter until tender. Sprinkle with flour and stir until coated. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in 1/2 cup cheese. Pour over chicken. Sprinkle with parsley and remaining cheese. Serve with pasta.
Nutrition Facts : Calories 309 calories, Fat 19g fat (9g saturated fat), Cholesterol 97mg cholesterol, Sodium 338mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 29g protein.
CREAMY CHICKEN PIZZA TOPPING
A local pizza joint makes a creamy chicken pizza which is one of my favourites so I thought I'd try to recreate it. They use mushrooms whereas I've used pineapple because I always like the extra sweetness and moisture that pineapple gives to a pizza. I've assumed you are already armed with a pizza base and know how to use it, personally I used Recipe#256080 and cooked on an outdoor grill but then browned a little under a grill. For a fresh dough it's best to pre-cook a little because otherwise the liquid will seep in and make it soggy. I used the quantities listed to top to a 35cm / 14" pizza, it tends to spread out a bit while cooking so make sure you cook in a well sized tray.
Provided by Peter J
Categories Chicken Breast
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cook chicken breast in oven for 30 minutes at 180°C / 350°F or grill until cooked through. You can of course use leftover chicken.
- Melt butter over gentle heat in a small saucepan and stir in flour until mixed well.
- Stir in milk gradually and continue to stir until it has reduced just a little, not much just a minute or two.
- Reduce temperature to low and stir through cheese until it has just melted and remove from the heat.
- Stir through the pineapple juice and stir rapidly to get it back to a thinner consistency.
- Coarsely cut the chicken into cubes roughly 1cm (little under 1/2") across and add to the cheese sauce and mix through.
- Stir through pineapple, onion, garlic, parsley, chives and sage. Place in the refrigerator 30 minutes while you prepare the oven/grill or alternatively it can be done in advance.
- Spread the base with the tomato paste or your favourite pizza sauce and then evenly spread the chicken mixture over the top.
- Sprinkle the remaining 1/2 cup of mozzarella over the top and cook as per your preferences until the cheese is melted through etc.
Nutrition Facts : Calories 298.5, Fat 16.3, SaturatedFat 7.9, Cholesterol 74, Sodium 553.4, Carbohydrate 16.5, Fiber 2.3, Sugar 8.4, Protein 22.6
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