Chicken Pesto Pizza With Roasted Red Peppers And Asparagus Recipes

PESTO CHICKEN PIZZA

Steps:

• In a large bowl, dissolve yeast in warm water. Beat in 1 cup flour, 1 tablespoon oil, sugar and 1 teaspoon salt. Add the remaining flour; beat until combined., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour., In a large nonstick skillet over medium heat, cook the chicken, onion, peppers and mushrooms in remaining oil until chicken is no longer pink and vegetables are tender. Remove from the heat; set aside. , Punch dough down; roll into a 15-in. circle. Transfer to a 14-in. pizza pan. Build up edges slightly. Spread with pesto. Top with chicken mixture and cheese. Sprinkle with pepper and remaining salt. , Bake at 400° for 18-20 minutes or until crust and cheese are lightly browned. Freeze option: Securely wrap and freeze unbaked pizza. To use, unwrap pizza; bake as directed, increasing time as necessary.

CHICKEN WITH ASPARAGUS AND ROASTED RED PEPPERS

Steps:

• Heat the broth in a large skillet over medium-high heat. Season chicken with salt and pepper, and place in the skillet. Cook 15 minutes, until chicken is almost done.
• Place asparagus, red peppers and garlic in skillet. Continue cooking 10 minutes, or until chicken juices run clear and asparagus is tender. Place tomatoes in skillet during last 2 minutes of cook time. Sprinkle with vinegar. Top with mozzarella cheese to serve.

PESTO CHICKEN & ASPARAGUS

Steps:

• In a large skillet, saute chicken in oil until no longer pink. Remove and set aside. In the same skillet, saute asparagus until crisp-tender. Stir in the cream, pesto and pepper until blended. Return chicken to the pan; heat through. Serve with couscous.

RED PEPPER-BASIL PESTO PIZZA

Steps:

• For the pesto: Preheat an oven to 375 degrees F.
• Put the peppers on a baking sheet, rub them with the canola oil and season with salt and black pepper, to taste. Roast until they are slightly charred and soft, turning several times, about 25 to 30 minutes. Transfer the peppers to a bowl, cover with plastic wrap and let them steam for 10 minutes. Remove the skins and seeds.
• Put the peppers, garlic, basil and pine nuts into the bowl of a food processor and pulse until coarsely chopped. With the motor running, slowly pour the olive oil through the feed tube and pulse to emulsify. Add the cheese and salt and pepper, to taste and pulse a few more times just to combine. Scrape the mixture into a bowl.
• For the pizza: Light a grill to high heat.
• Roll the pizza dough into 2 (12-inch) circles, brush the top with some canola oil, and season them with salt and black pepper, to taste. Put them on the grill, oiled side down, and grill until the bottoms are slightly charred and golden brown. Brush the tops with additional oil before flipping the pizzas over. Continue grilling until the crusts are just firm, about 40 seconds.
• Transfer the shells to a baking sheet, top each with some of the pesto, mozzarella and shaved Parmigiano and return them to the grill. Close the cover and grill until the cheese melts. Remove the pizzas from the grill and finish the pizza with some sliced red onion and handful of arugula. Slice and serve.
• Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.
• Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.

ROASTED PEPPER AND PESTO CHICKEN SANDWICH

Steps:

• Prepare Tyson chicken according to package directions. Set aside and keep warm.
• Split rolls and spread butter evenly on cut sides of both tops and bottoms. Place rolls on a baking sheet, butter side up, and sprinkle with garlic powder. Place baking sheet under broiler until rolls are golden brown.
• Mix together pesto and mayonnaise, spread onto garlic rolls. Place one prepared Tyson Chicken Breast Fillet on each garlic bun bottom, top with provolone cheese and a few slices from each bell pepper (or use all red from a jar of roasted red peppers). Finish your sandwich with the garlic roll tops and enjoy!

ROASTED RED PEPPER PIZZA

Steps:

• Place a pizza stone or inverted rimmed baking sheet on the lower oven rack and preheat to 500 degrees F. Make the tomato sauce: Crush the tomatoes in a large bowl with your hands. Stir in the olive oil, 2 teaspoons salt and a few grinds of pepper.
• Make the pepper spread: Roast the chile pepper and bell pepper over the flame of a gas burner (or under the broiler), turning, until charred, 4 minutes for the chile and 6 to 8 minutes for the bell pepper. Transfer the peppers to a bowl, cover with plastic wrap and let cool slightly, about 10 minutes. Peel off the charred skins with your fingers (you may want to use gloves for the chile pepper to avoid irritation). Halve the peppers and remove the seeds. Combine the garlic, anchovies, red pepper flakes and oregano in a food processor. Add the roasted peppers and pulse until almost smooth. Pour in the olive oil and pulse a few times. Season with salt.
• Assemble the pizza: Keep the prebaked crust on the baking sheet. Spread with 3/4 cup to 1 cup tomato sauce (you will have extra sauce). Top with the mozzarella, then spoon 1/2 cup pepper spread on top. Sprinkle with half of the parmesan. Transfer the baking sheet to the hot pizza stone and bake until the cheese melts and the crust is golden brown, 10 to 12 minutes. Remove from the oven and top with the remaining parmesan and the herbs. Season with salt.
• Combine the flour, salt and yeast in a large bowl. Stir in 2 cups warm water (about 105 degrees F) and 2 tablespoons olive oil with a wooden spoon until a shaggy dough forms. Cover with plastic wrap and let rise in a warm place until the dough rises slightly, about 1 hour.
• Using lightly floured hands, transfer the dough to a generously floured surface and knead several times until it just starts becoming smooth and elastic, about 1 minute (do not over-knead). Transfer to a lightly oiled large bowl. Tightly cover with plastic wrap and let rise in a warm place until almost doubled in size, about 1 hour. Meanwhile, place a pizza stone or inverted rimmed baking sheet on the lower oven rack and preheat to 500 degrees F.
• Brush two rimmed 13-by-18-inch baking sheets (not nonstick) with 3 tablespoons olive oil each. Place one piece of dough on each baking sheet. Prepare the pizzas one at a time: Cover the dough with plastic wrap, then press firmly with your hands to fill the baking
• Remove the plastic wrap and transfer the baking sheet to the hot pizza stone. Bake until the crust starts browning, about 10 minutes. Remove from the oven and carefully loosen the crust from the pan using a spatula. Top and bake (see recipe indexfor ideas), or let cool, lightly wrap in plastic and set aside up to 8 hours.

ROASTED RED PEPPER / ASPARAGUS STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 350°F degrees.
• Rinse chicken breasts and dry with paper towel.
• Meanwhile, steam asparagus to tender crisp, about 3 minutes; set aside.
• One at a time place chicken breast halves between pieces of plastic wrap, inside up.
• Pound carefully with a meat mallet to about 1/4 inch thickness.
• Remove top pieces of plastic wrap.
• Sprinkle salt and pepper over chicken to taste.
• Place 2 prosciutto salami slices, overlapping if necessary to completely cover chicken.
• Place Swiss cheese slices over prosciutto.
• Pat red pepper dry with paper towel and place half a roasted red pepper over cheese.
• Place one asparagus spear near one edge of pepper, roll chicken with layers around the asparagus, using the bottom piece of plastic wrap to help roll it.
• Roll as tightly as possible, use toothpicks to close if necessary.
• Repeat for all 4 breasts.
• Heat 1 tablespoon butter with 1 tablespoon olive oil in large non stick frypan.
• Place chicken roll ups, seam side down in hot frypan, reduce heat and brown on all sides, until golden brown, about 10 to 15 minutes.
• Remove chicken roll ups and place in 9x13-inch oven proof dish, seam side down; set aside.
• Add wine to hot frypan, deglaze pan, add remaining olive oil and butter to frypan, add basil leaves and salt and pepper to taste to frypan.
• On medium heat, simmer until reduced by half, about 10 minutes.
• Spoon/pour wine/basil reduction onto chicken, be sure to get some basil leaves on each piece.
• Place dish with chicken on middle rack of 350°F degree oven, roast for 25 to 30 minutes until roll ups are heated through and chicken is no longer pink.
• Remove roll ups to platter, let rest for 10 minutes.
• With a sharp knife cut each one into 4 pieces. (Cut thinner slices to use for appetizer.)
• Arrange on platter cut side up, overlapping in 4 rows.
• Spoon/pour juice from oven dish over; garnish with extra asparagus spears and strips of roasted red pepper.
• Serve warm or cold.

CHICKEN PESTO PIZZA WITH ROASTED RED PEPPERS AND ASPARAGUS

Steps:

• Heat oven to 400 degrees F. Brown chicken with onion and garlic in olive oil in a medium, non-stick skillet. Remove from heat; blend with 2 tablespoons pesto sauce; set aside.
• Lightly coat a 9x12-inch baking sheet or a 14-inch pizza stone with vegetable oil spray. Press or roll dough onto baking sheet or pizza stone to desired thickness. Spread remaining 2 tablespoons pesto sauce over dough, leaving a 1-inch edge. Arrange chicken mixture, asparagus and roasted red peppers on top. Sprinkle with cheeses. Bake for 12 to 15 minutes until cheeses melt and crust is lightly browned.

CHICKEN PESTO PIZZA WITH ROASTED RED PEPPERS AND ASPARAGUS

Steps:

• Heat oven to 400 degrees F. Brown chicken with onion and garlic in olive oil in a medium, non-stick skillet. Remove from heat; blend with 2 tablespoons pesto sauce; set aside.
• Lightly coat a 9x12-inch baking sheet or a 14-inch pizza stone with vegetable oil spray. Press or roll dough onto baking sheet or pizza stone to desired thickness. Spread remaining 2 tablespoons pesto sauce over dough, leaving a 1-inch edge. Arrange chicken mixture, asparagus and roasted red peppers on top. Sprinkle with cheeses. Bake for 12 to 15 minutes until cheeses melt and crust is lightly browned.

CHICKEN, RED BELL PEPPER, & PESTO PASTA

Steps:

• Cook bell pepper in 2 tsp oil in a small saucepan. Remove from pan.
• Cook whole chicken breast in leftover oil, plus ~2tsp. Remove from pan. Allow to cool. Cut into bite-sized pieces.
• Mix pesto package with water and oil. Bring to a boil, stirring constantly. Turn heat to low.
• Add chicken and pepper to pesto sauce, cook under low heat, covered, ~5 minutes, until everything's warm.
• Mix pasta into the sauce, pepper, and chicken.
• Keep on low heat, uncovered, 5 minutes to let flavors mingle (or not, if you want more distinct flavor).
• Enjoy!

EASY CHICKEN PESTO STUFFED PEPPERS

Steps:

• Cut peppers lengthwise in half; remove stems and seeds. Place peppers on a baking sheet, skin side up. Broil 4 in. from heat until skins blister, about 5 minutes. Reduce oven temperature to 350°., Meanwhile, in a large bowl, combine chicken, rice and pesto. When cool enough to handle, fill peppers with chicken mixture; return to baking sheet. Bake until heated through, about 5 minutes. Sprinkle with cheese; bake until cheese is melted, 3-5 minutes. If desired, sprinkle with basil.

CHICKEN PESTO PIZZA WITH ROASTED RED PEPPERS AND ASPARAGUS

Steps:

• Heat oven to 400 degrees F. Brown chicken with onion and garlic in olive oil in a medium, non-stick skillet. Remove from heat; blend with 2 tablespoons pesto sauce; set aside.
• Lightly coat a 9x12-inch baking sheet or a 14-inch pizza stone with vegetable oil spray. Press or roll dough onto baking sheet or pizza stone to desired thickness. Spread remaining 2 tablespoons pesto sauce over dough, leaving a 1-inch edge. Arrange chicken mixture, asparagus and roasted red peppers on top. Sprinkle with cheeses. Bake for 12 to 15 minutes until cheeses melt and crust is lightly browned.

CHICKEN PESTO PIZZA!

Steps:

• Preheat oven to 400°F.
• Spray pizza sheet with raised edges with Pam.
• Combine all crust ingredients and mix well.
• Pour batter on to pizza sheet, coat evenly.
• Bake crust for 20 minutes.
• Let crust cool for a few minutes, then spread pesto on crust, sprinkle with chicken and cheese, bake 5 more minutes, or until cheese is melted.

PESTO CHICKEN PIZZA

Steps:

• Spread roasted garlic on pizza crust (mash it and spread), and top with pesto sauce.
• Arrange chicken, and tomatoes over this, and top with sliced chicken breast.
• If you like a little bite, sprinkle with red pepper flakes.
• Bake at 425º for 15 minutes, or until cheese melts and browns a little.
• If you're really adventurous, try making it on the grill over medium heat coals, just put another rack across the grill rack to form a grid, so the edges don't fall through.

CHICKEN PESTO PIZZA WITH ROASTED RED PEPPERS AND ASPARAGUS

Steps:

• Heat oven to 400 degrees F. Brown chicken with onion and garlic in olive oil in a medium, non-stick skillet. Remove from heat; blend with 2 tablespoons pesto sauce; set aside.
• Lightly coat a 9x12-inch baking sheet or a 14-inch pizza stone with vegetable oil spray. Press or roll dough onto baking sheet or pizza stone to desired thickness. Spread remaining 2 tablespoons pesto sauce over dough, leaving a 1-inch edge. Arrange chicken mixture, asparagus and roasted red peppers on top. Sprinkle with cheeses. Bake for 12 to 15 minutes until cheeses melt and crust is lightly browned.

SMOKED CHICKEN PIZZA WITH RED PEPPER PESTO

Steps:

• MAKE THE RED PEPPER SAUCE:
• Preheat the oven to 350°. Place the head of garlic, cut side up, on a double sheet of foil and drizzle with olive oil.
• Wrap the foil around the garlic and bake until the cloves are very soft, about 1 hour. Let cool.
• Squeeze the garlic onto a plate.
• Roast the red pepper directly over a gas flame or under the broiler, turning frequently, until charred all over.
• Transfer the pepper to a plate to cool. Discard the charred skin, seeds and core and coarsely chop the pepper.
• In a food processor, puree the pepper with the roasted garlic, basil, oregano and the 2 tablespoons of olive oil. Season with salt and pepper.
• MAKE THE PIZZA:
• On a lightly floured work surface, cut the pizza dough into 4 pieces and roll each piece into a ball.
• Flatten each ball, dust with flour and roll out to a 5-inch round. Cover with plastic wrap and let rest for 20 minutes.
• Set a pizza stone on the bottom of the oven and preheat the oven to 500° for at least 45 minutes. Flour a pizza peel.
• Place a dough round on the peel and roll it out to an 1/8-inch thickness. Spread 2 tablespoons of the red pepper sauce over the dough to within 1/2 inch of the edge.
• Scatter 1/2 cup of the shredded chicken and one-fourth of the red pepper strips over the pizza, then top with 1/2 cup of the Manchego and 1/4 cup of the goat cheese.
• Slide the pizza onto the hot stone and bake until browned on the bottom and bubbling on top, about 6 minutes.
• Transfer to a cutting board, scatter some arugula leaves on top and cut into pieces. Repeat with the remaining dough and toppings.

CHICKEN PESTO PIZZA WITH ROASTED RED PEPPERS AND ASPARAGUS

Steps:

• Heat oven to 400 degrees F. Brown chicken with onion and garlic in olive oil in a medium, non-stick skillet. Remove from heat; blend with 2 tablespoons pesto sauce; set aside.
• Lightly coat a 9x12-inch baking sheet or a 14-inch pizza stone with vegetable oil spray. Press or roll dough onto baking sheet or pizza stone to desired thickness. Spread remaining 2 tablespoons pesto sauce over dough, leaving a 1-inch edge. Arrange chicken mixture, asparagus and roasted red peppers on top. Sprinkle with cheeses. Bake for 12 to 15 minutes until cheeses melt and crust is lightly browned.