Hawaiian Chicken Cordon Bleu Pizza Recipes

Steps:

• Preheat oven to 425°. Unroll and press dough onto bottom of a greased 15x10x1-in. pan, pinching edges to form a rim if desired. Bake until edges are light brown, 8-10 minutes., Spread crust with Alfredo sauce; sprinkle with garlic salt. Top with remaining ingredients. Bake until crust is golden brown and cheese is melted, 8-10 minutes.

Steps:

• 1. Grease pizza pan with butter, sprinkle with cornmeal (for crunch on pizza) Spread doughball on greased pan, pierce dough with fork. Cover with clean towel and set for 10min for dough to rise.
• 2. Spread ranch dressing, cover with grated cheese then ham, chicken sprinkled with garlic powder, last with pineapple. Bake in 425 degree oven for 18-22min till lite golden and cheese melted. Depending on size pizza pan is depending on amounts of ingredients.

Steps:

• Preheat oven to 425°. Place crust on a baking sheet. Mix marinara and barbecue sauces; spread over crust., Top with remaining ingredients. Bake until crust is browned and cheeses are melted, 10-15 minutes.

Steps:

• Heat canola oil in a skillet over medium heat. Add onion rings and cook and stir for 3 minutes. Pour in chicken broth, pineapple juice, and lemon juice carefully. Bring to a boil.
• Mix soy sauce with cornstarch and dry mustard in a bowl. Add to the sauce in the skillet, stirring until clear and thickened, 2 to 3 minutes.
• Place chicken thighs in the sauce. Cover and simmer, stirring occasionally to prevent sticking, until chicken juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Add pineapple chunks and bell pepper to chicken; simmer until tender, about 5 minutes more.

Steps:

• Season the chicken breasts with the salt, red pepper flakes, garlic powder, onion powder, and oregano, tossing to coat evenly.
• On a cutting board, place a chicken breast between 2 sheets of plastic wrap and pound to about ½-inch (1-centimeter) thick with a meat mallet, rolling pin, or heavy pan.
• Remove the plastic wrap and place 2 slices of mozzarella and 8 pepperoni slices on top of the chicken.
• Starting from a short end, evenly roll up the chicken, tucking the cheese and pepperoni inside, then wrap the chicken in the plastic wrap tightly and use the excess plastic on the sides to twist, firming up the chicken roll. Tie the excess plastic to secure. Repeat with the remaining chicken, mozzarella, and pepperoni.
• Chill the chicken rolls in the refrigerator for 30 minutes.
• Meanwhile, in a large high-walled skillet, heat canola oil until it reaches 325°F (170°C).
• Add the flour, eggs, and bread crumbs to 3 separate shallow dishes. Add the Parmesan cheese to the bowl with the bread crumbs and stir to combine.
• Unwrap the chicken rolls and coat in the flour, then the egg, then the bread crumb mixture.
• Fry the chicken rolls in the hot oil for about 5 minutes per side, or until the outside is an even golden brown and the internal temperature reaches 165°F (75°C). If a good color is achieved but the chicken is not cooked through, transfer to a wire rack set over a baking sheet and finish the chicken 10. in the oven at 325°F (170°C) until the proper temperature is reached.
• Slice the chicken rolls into medallions, then serve with the warm marinara sauce alongside.
• Enjoy!

Steps:

• Combine undrained pineapple, lemon juice, oil, oregano and garlic powder in large, shallow, non-metallic dish. Add chicken, turning to coat all sides. Cover and marinate 15 minutes in refrigerator.
• Grill or broil chicken and pineapple, brushing occasionally with reserved marinade, 10 to 15 minutes on each side or until chicken is no longer pink in center and pineapple is golden brown. Discard any remaining marinade. Serve the chicken with the pineapple.

Steps:

• Place chicken in a greased 13-in. x 9-in. baking dish; drizzle with butter. Drain pineapple, reserving juice; set pineapple aside. In a saucepan, combine brown sugar, cornstarch and salt; stir in reserved pineapple juice until smooth. Add the ketchup, vinegar, chili powder, Worcestershire sauce, soy sauce and ginger. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over chicken., Cover and bake at 350° for 1 hour. Uncover and bake for 30 minutes. Top with reserved pineapple; bake 15 minutes longer or until chicken juices run clear and pineapple is heated through.

Steps:

• Preheat oven to 400 degrees.
• Cut loaf of French bread lengthwise and place on a large baking sheet (I just used a cookie sheet). Spread alfredo sauce evenly over bread (as much or as little as you like). Sprinkle garlic salt and Italian seasoning on top of sauce.
• Top with mozzarella cheese, swiss cheese, cooked chicken pieces, ham, bacon bits and green onions.
• Cook for about 10 minutes, or until cheese starts to melt.
• Cut into slices and serve.

Steps:

• Warm up chicken with barbecue sauce then set aside.
• Brush crust with olive oil then a light layer of barbecue sauce.
• Top with 1/2 of the shredded cheese.
• Next add the chicken, onions, peppers, and pineapple, and remaining shredded cheese.
• Cook on a pizza pan in a 400* oven for about 10 minutes or until cheese is melted.

Steps:

• Heat oven to 425°F.
• Grease a 12-inch pizza pan.
• Unroll dough; place in greased pan. Starting at center, press out dough to edge of pan.
• Spread salad dressing over crust. Sprinkle with provolone cheese. Top with chicken, Canadian bacon, bacon, onions, tomato and mozzarella cheese.
• Bake at 425°F for 18 to 22 minutes or until crust is deep golden brown.
• Cut into wedges to serve.

Steps:

• Heat oven to 425°F. Spray 12-inch pizza pan or cookie sheet with cooking spray.
• In medium bowl, stir Bisquick mix, Parmesan cheese and hot water until soft dough forms. Press dough in pizza pan, using fingers dipped in Bisquick mix; pinch edge to form 1/2-inch rim. Bake 7 to 8 minutes or until light golden brown.
• Spread pasta sauce over partially baked crust. Top with chicken, ham, Swiss cheese and green onions.
• Bake 10 to 15 minutes longer or until crust is golden brown and cheese is melted.

Steps:

• Preheat oven to 450º.
• Grill or bake chicken breasts, seasoning with salt and pepper to taste. Time is approximately 20 minutes, depending on breast size.
• Allow to cool, then chop chicken in a very large dice. Set aside. (Chicken may be cooked alongside pineapple, just for longer!).
• Mix pineapple and honey; broil for 10 minutes, stirring frequently. Remove from oven; set aside.
• Drop oven temperature to 375º.
• Roll out crescent dough into rectangle; pinch seams to seal and form an edge.
• Bake crust for 6 minutes; remove.
• Remove 4 cheese wedges from foil and spread on crust, using an offset spatula.
• Top cheese-spread crust with chicken, ham and pineapple.
• Remove foil from remaining cheese wedges and crumble over other ingredients.
• Cook at 375º for 10 minutes.
• Remove from oven; slice into squares or strips.