Pizza Topped Chicken Recipes

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.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine bread crumbs, Parmesan cheese, salt, and black pepper in a shallow bowl; place flour into a second bowl. Whisk egg and lemon juice together in a third bowl.
• Dip each chicken breast in egg mixture and dredge in flour; dip again in egg mixture and dredge chicken in crumb mixture until coated. Place coated chicken breasts into a baking dish.
• Bake in the preheated oven until chicken is heated through and crumbs are golden, about 20 minutes.
• Spoon 2 tablespoons pizza sauce onto each chicken breast, sprinkle each with half the mozzarella cheese, and top each with half the pepperoni slices.
• Bake until chicken is no longer pink inside and the juices run clear, about 10 more minutes. An instant-read meat thermometer inserted into the thickest part of a breast should read at least 160 degrees F (70 degrees C).

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place pizza crust on a medium baking sheet. Spread the crust with barbeque sauce. Top with chicken, cilantro, pepperoncini peppers, onion, and cheese.
• Bake in the preheated oven for 15 minutes, or until cheese is melted and bubbly.

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.