Chickenmushroomandavocadopizza Recipes

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AVOCADO CHICKEN PIZZA



Avocado Chicken Pizza image

Provided by Food Network

Categories     main-dish

Time P2DT2h30m

Yield 2 to 4 servings

Number Of Ingredients 31

Half a small red onion, thinly sliced
1/3 cup apple cider vinegar
1 1/2 tablespoons water
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1/8 teaspoon ground cumin
2 1/2 pounds boneless, skinless chicken thighs
1/2 cups chopped tomato, about 1 medium tomato
1/4 cup minced garlic, about 12 cloves
2 tablespoons sherry vinegar
2 tablespoons chopped fresh parsley leaves
1 tablespoon olive oil
1 1/2 teaspoons paprika
2 pepperoncini, minced
2 tablespoons coconut milk
1 tablespoon chopped fresh cilantro
1 tablespoon lime juice, from 1 lime
1 ripe avocado, peeled, pitted and chopped
Half a small jalapeno, seeded if desired and chopped
Salt and pepper
Two 1-pound fresh pizza dough, rolled out into 12-inch rounds
1/2 cup avocado sauce
8 ounces shredded mozzarella, about 2 cups
1 cup tomato braised chicken
1/2 cup drained black beans
1/2 cup white corn kernels
1/2 cup drained pickled onions
4 ounces shredded mild Cheddar, about 1 cup
1/4 cup chopped fresh cilantro
4 lime wedges, 1 lime

Steps:

  • For the pickled onions: Place the sliced onion in a heatproof container. Bring the vinegar, water, honey, salt, red pepper flakes and cumin to a boil in small saucepan. Pour the mixture over sliced onions and stir. Cool, cover and refrigerate for 2 days. Makes about 1 cup of pickled onions.
  • For the tomato braised chicken: Preheat the oven to 300 degrees F. Toss together the chicken thighs, tomato, garlic, vinegar, parsley, olive oil, paprika and pepperoncini in a large baking dish and cover. Bake until the chicken is tender and easily shredded, 1 hour and 30 minutes to 2 hours. Once the chicken is cool enough to handle shred with a fork. Makes about 4 cups of chicken mixture.
  • For the avocado sauce: Combine the coconut milk, cilantro, lime juice, avocado and jalapeno in a food processor and pulse until smooth. Season with salt and pepper to taste. Cover and refrigerate until ready to use. Makes about 1 cup.
  • For the pizza: Adjust oven rack to the bottom position with a pizza stone. Preheat the oven to 450 to 500 degrees F. Make the first pizza: spread half of the avocado sauce over a dough round. Sprinkle on half of the shredded mozzarella. Scatter half each of the chicken, black beans and corn over the mozzarella. Add half the pickled onions and finish with half of the Cheddar. Transfer to the preheated stone and bake until golden, crisp and bubbly. Sprinkle with half the cilantro and serve with 2 lime wedges. Repeat with the remaining ingredients to make another pizza.

CHICKEN AND MUSHROOM PASTA



Chicken and Mushroom Pasta image

There are so many different chicken pasta recipes, but I assure you, you're going to love this one. The chicken is super moist and the smoked ham just brings out so many delicious flavors.

Provided by Lspoons

Time 45m

Yield 4

Number Of Ingredients 14

2 (8 ounce) skinless, boneless chicken breasts, sliced
1 tablespoon olive oil
3 cloves garlic, smashed
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon ground black pepper
1 (12 ounce) package penne pasta
1 tablespoon butter
1 (8 ounce) package sliced fresh mushrooms
6 ounces smoked ham, cubed
3 cloves garlic, minced
1 cup heavy cream
¼ cup grated Parmesan cheese, or to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Toss sliced chicken with olive oil, garlic powder, onion powder, salt, and pepper in a baking dish. Add smashed garlic.
  • Bake in the preheated oven for 10 minutes; flip chicken over and continue to cook until no longer pink in the centers, about 8 minutes more.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, reserving 1/4 cup pasta water.
  • Melt butter in a large pan over medium-high heat. Saute mushrooms in the butter until all water is released, 7 to 10 minutes. Add ham and minced garlic; cook and stir for 5 minutes. Whisk in cream; add reserved pasta water, 1 tablespoon at a time, until desired consistency is reached. Add chicken, pasta, and Parmesan and cook until thickened. Serve.

Nutrition Facts : Calories 840.6 calories, Carbohydrate 68.5 g, Cholesterol 181.7 mg, Fat 42.4 g, Fiber 3.8 g, Protein 48.1 g, SaturatedFat 20.9 g, Sodium 1305.1 mg, Sugar 4.3 g

CHICKEN PARM PIZZA RECIPE BY TASTY



Chicken Parm Pizza Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, salt, black pepper, dried oregano, garlic powder, onion powder, paprika, flour, eggs, seasoned bread crumbs, oil, tomato sauce, mozzarella cheese, grated parmesan cheese, fresh basil

Provided by Alvin Zhou

Categories     Dinner

Yield 4 servings

Number Of Ingredients 15

2 boneless, skinless chicken breasts, cubed
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 cup flour
8 eggs, beaten
3 cups seasoned bread crumbs
oil, for frying
1 cup tomato sauce
8 oz mozzarella cheese, sliced or shredded
¼ cup grated parmesan cheese
fresh basil, chopped, to garnish

Steps:

  • In a food processor, add the chicken, salt, pepper, oregano, garlic powder, onion powder, and paprika, and pulse until thoroughly combined, with no large chunks.
  • Spread the mixture evenly into the bottom of a plastic wrap-lined, 10-inch (25 cm) cake pan. Fold over the excess saran wrap on top, and press it into a flat shape. Freeze until completely frozen solid, 2-4 hours.
  • In 3 separate shallow dishes, distribute the flour, eggs, and bread crumbs.
  • Unwrap the frozen chicken disc and dip it in the flour, shaking off any excess.
  • Submerge it into the eggs, then cover it completely with the bread crumbs, pressing the bread crumbs into the chicken.
  • Freeze for 15 minutes.
  • Preheat oven to broil.
  • Add oil to a large, deep pan halfway up the side to 400°F (200°C).
  • Carefully lower the chicken disc into the oil with tongs, making sure it doesn't splash. If the bottom is getting more color than the top, flip the patty extremely carefully and fry the other side until a deep golden brown.
  • Remove the chicken disc from the oil and transfer to a wire rack. Blot with paper towels to remove excess oil.
  • Add the tomato sauce to the fried chicken disc, spreading it in an even layer.
  • Lay the mozzarella over the sauce, then sprinkle with Parmesan over the top.
  • Broil for 5-8 minutes, or until the cheese is bubbly and golden brown.
  • Top with basil, slice, and serve.
  • Nutrition Calories: 2086 Fat: 149 grams Carbs: 134 grams Fiber: 8 grams Sugars: 10 grams Protein: 50 grams
  • Enjoy!

Nutrition Facts : Calories 1264 calories, Carbohydrate 138 grams, Fat 41 grams, Fiber 8 grams, Protein 77 grams, Sugar 12 grams

CHICKEN AVOCADO PIZZA RECIPE BY TASTY



Chicken Avocado Pizza Recipe by Tasty image

Here's what you need: olive oil, garlic, salt, black pepper, dried oregano, chili flakes, pizza crust, fresh mozzarella cheese, chicken breast, onion, avocados, grape tomatoes, oil spray

Provided by Tasty

Categories     Snacks

Yield 8 servings

Number Of Ingredients 13

½ cup olive oil
4 cloves garlic, minced
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon chili flakes
1 crust pizza crust
2 packets fresh mozzarella cheese
2 cups chicken breast, cooked, cut into slices
½ cup onion, diced
3 avocados
7 grape tomatoes
oil spray

Steps:

  • In a small/medium jar, mix olive oil, minced garlic, salt, black pepper, oregano, and chili flakes together.
  • Shake it well, and save it in refrigerator for later.
  • NOTE: Refrigerate left over garlic sauce. It lasts for up to one week
  • Pre-heat the oven at 425ºF (220ºC).
  • Oil spray the flat baking pan, roll out the pre-made pizza crust, if it's needed, use a rolling pan to make the crust equally flat on the pan.
  • Spread garlic sauce on pizza crust, place down sliced fresh mozzarella, sliced chicken breasts (cooked) and sprinkle diced onions.
  • Bake it in the oven for 25-30 minutes until the cheese melts and the crust become golden brown.
  • Take the pizza out and place down sliced avocados, and some grape tomatoes.
  • Enjoy!

Nutrition Facts : Calories 467 calories, Carbohydrate 22 grams, Fat 32 grams, Fiber 5 grams, Protein 23 grams, Sugar 1 gram

CHICKEN, MUSHROOM, AND AVOCADO PIZZA



Chicken, Mushroom, and Avocado Pizza image

Make and share this Chicken, Mushroom, and Avocado Pizza recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

1 (12 inch) pizza crusts (homemade or purchased)
1/2 cup pizza sauce (homemade or purchased)
2 cups grated monterey jack cheese
3 ounces mushrooms, slied
1 1/2 cups cubed cooked chicken breasts, seasoned
1 avocado, peeled, pitted, and cut into bite-sized pieces
salt, to taste

Steps:

  • Preheat oven to 450°.
  • Place crust on a pizza pan or baking sheet.
  • Spread crust with sauce, leaving a ½ inch border.
  • Sprinkle with 1 cup cheese; add mushrooms, chicken, and avocado.
  • Sprinkle with salt and remaining cheese.
  • bake about 10 minutes, until the crust is crisp and topping is bubbly.
  • Transfer to a cutting board and slice into 8 wedges; serve immediately.

Nutrition Facts : Calories 422.4, Fat 29.4, SaturatedFat 13.1, Cholesterol 94.4, Sodium 495, Carbohydrate 8.9, Fiber 3.7, Sugar 3.7, Protein 31.8

CHICKEN AVOCADO CASSEROLE (WITH MUSHROOMS)



Chicken Avocado Casserole (With Mushrooms) image

Found this recipe on another web site. My DH loves this dish & I've served it several times to dinner company. It's been tweeked it to our preference. If you don't like yogurt, you can substitute sour cream (or another heavy cream).

Provided by Mustang Sally 54269

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

3 tablespoons butter, divided 3 ways
1 1/2 teaspoons olive oil
1 1/4 lbs boneless chicken breast halves
2 tablespoons flour
1/2 cup yogurt
1/2 cup chicken broth
1/4 cup parmesan cheese, grated
1 dash hot pepper sauce
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon dried basil
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1 1/2 cups fresh mushrooms, sliced
2 tablespoons sherry wine
1 avocado, peeled & sliced lengthwise

Steps:

  • Preheat the oven to 350°F
  • In large heavy skillet, over medium heat, melt 1 Tbsp of butter.
  • Add olive oil & swirl together with the butter.
  • Add chicken & sauté until chicken pieces are browned & juices run clear.
  • Turn pieces to brown evenly while sautéing.
  • Place chicken breasts in 9 x 13" baking dish & set aside.
  • Melt 1 Tbsp of butter until foamy.
  • Stir in flour & cook for 3 mins, stirring constantly.
  • Slowly add yogurt & chicken broth.
  • Continue stirring & cooking until smooth & thickened.
  • Season sauce with parmesan cheese, hot pepper sauce, rosemary, basil, salt & pepper; set aside.
  • In same skillet, add remaining butter & sauté mushrooms.
  • Add sherry & cook until reduced.
  • Place mushrooms over the chicken.
  • Pour the yogurt sauce over the chicken & mushrooms.
  • Bake, uncovered, for 25 minutes
  • Put on sliced avocados & return to oven for 10 minutes.

MUSHROOM CHICKEN PIZZA



Mushroom Chicken Pizza image

Who doesn't like pizza? This is a great alternative to the greasy variety, and its crispy crust and fresh toppings are always a hit. It's the perfect way to use up leftover chicken or veggies.-Vickie Madrigal, Shreveport, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

1 tube (13.8 ounces) refrigerated pizza crust
1 can (6 ounces) Italian tomato paste
1-1/2 cups cubed cooked chicken breast
2 cups grape tomatoes, halved
1/2 cup sliced fresh mushrooms
1/4 cup sliced ripe olives
1/8 teaspoon garlic salt
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon olive oil
1-1/2 cups shredded part-skim mozzarella cheese

Steps:

  • Press dough onto the bottom of a 15x10x1-in. baking pan coated with cooking spray. Prick crust with a fork. Bake at 400° for 5 minutes. , Spread tomato paste over crust to within 1/2 in. of edges. Top with the chicken, tomatoes, mushrooms, olives, garlic salt, salt and pepper. Drizzle with oil. Sprinkle with cheese. Bake 13-16 minutes longer or until cheese is melted.

Nutrition Facts : Calories 319 calories, Fat 10g fat (4g saturated fat), Cholesterol 46mg cholesterol, Sodium 618mg sodium, Carbohydrate 32g carbohydrate (0 sugars, Fiber 3g fiber), Protein 23g protein. Diabetic Exchanges

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From californiaavocado.com


MEXICAN MUSHROOM AND CHICKEN SWEET POTATOES | MUSHROOM …
This recipe is loaded with B vitamins which are important for creating new blood cells and maintaining healthy skin and brain cells. Ingredients. 2 sweet potatoes. 200g SA Mushrooms. 2 tablespoons olive oil. 1 onion, finely chopped. 3 garlic cloves, minced. 1 tablespoon tomato paste. 1 capsicum, diced . 1/2 teaspoon ground cumin. 1/2 teaspoon ground coriander. 1/2 teaspoon …
From samushrooms.com.au


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