CHICKEN GARLIC PIZZA
A delicious option for homemade pizza! Butter garlic sauce, chicken, tomato, and ricotta and Parmesan cheeses are baked together for a delightfully light pizza.
Provided by ksimone619
Categories World Cuisine Recipes European Italian
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Place the chicken breast in a saucepan with enough water to cover. Bring to a boil, and cook until no longer pink, about 20 minutes. Drain and cool slightly, then cut into strips.
- Meanwhile, in a small skillet over medium heat, melt the butter with garlic, onion and basil. Pour into a chilled dish to cool, and refrigerate until set.
- Preheat the oven to 350 degrees F (175 degrees C).
- Roll out the pizza dough, place onto a pizza pan or other baking sheet, and spread the herb butter over the surface using the back of a spoon. Arrange chicken on top, then dot with ricotta cheese. Top with tomato slices, cilantro and Parmesan cheese.
- Bake for 15 to 20 minutes in the preheated oven, until crust is browned and center is cooked through.
Nutrition Facts : Calories 201.6 calories, Carbohydrate 23.7 g, Cholesterol 24 mg, Fat 7.1 g, Fiber 1.1 g, Protein 9.9 g, SaturatedFat 3.3 g, Sodium 413.7 mg, Sugar 3.1 g
CHICKEN MANCHURIAN
A simple and savory dish with an element of freshness delivered by the fragrant and flavorful cilantro. Serve immediately over white rice.
Provided by heavenzH2O
Categories World Cuisine Recipes Asian
Time 35m
Yield 4
Number Of Ingredients 19
Steps:
- Beat egg in a large bowl. Mix all-purpose flour and 1 1/2 tablespoons corn flour into egg until batter is smooth; season with salt and pepper. Dip chicken into batter, working in batches, until coated; place on a plate in a single layer so the pieces do not touch.
- Heat a skillet over medium-high heat; add enough vegetable oil to reach about 1/2-inch depth. Fry battered chicken, working in batches, in the hot oil until no longer pink in the center, 5 to 10 minutes. Transfer cooked chicken, using a slotted spoon, to a paper towel-lined plate to drain.
- Heat 2 tablespoons vegetable oil in skillet over medium heat; cook and stir ginger and garlic until lightly browned, 1 to 2 minutes. Add cilantro and serrano peppers; reduce heat to medium-low.
- Mix chicken stock, soy sauce, sugar, 1/4 teaspoon black pepper, and monosodium glutamate into garlic-ginger mixture; cook and stir until sauce is heated through, about 5 minutes. Add green bell pepper to sauce and cook until slightly tender, 2 to 3 minutes.
- Whisk water and 2 tablespoons corn flour together in a bowl until smooth; stir into sauce until incorporated. Bring sauce to a boil. Add chicken and stir to coat.
Nutrition Facts : Calories 327.3 calories, Carbohydrate 12.4 g, Cholesterol 115.8 mg, Fat 17.5 g, Fiber 1 g, Protein 29 g, SaturatedFat 3.2 g, Sodium 736.5 mg, Sugar 1 g
MANCHU SPICED GARLIC CHICKEN PIZZETTAS
Courtesy of the Indigo Restaurant in Honolulu, Hawaii. These small pizzas feature sweet caramelized onions, spicy chicken, and mozzarella, Swiss and provolone cheeses. Refrigerated pizza dough is used here to simplify the recipe. Note: Chili-garlic sauce can be substituted for the Thai chili sauce if necessary. You can also sub chicken breast meat for the chicken thighs, if you desire.
Provided by Juenessa
Categories Chicken
Time 1h
Yield 4 pizzas
Number Of Ingredients 15
Steps:
- Heat 1/4 cup oil in heavy large skillet over high heat.
- Add onions and sauté 5 minutes.
- Reduce heat to medium-low and sauté until onions are dark brown, about 25 minutes.
- Add sugar, vinegar and 1 1/2 teaspoons garlic; stir until liquid evaporates and onions are well glazed, about 2 minutes longer.
- Season with salt and pepper.
- Cool to room temperature.
- Sprinkle chicken with salt.
- Heat 2 tablespoons oil in another heavy large skillet over medium-high heat.
- Add chicken and sauté 2 minutes.
- Add remaining 1 tablespoon garlic and sauté 2 minutes.
- Add chili sauce and sauté 1 minute.
- Remove chicken from heat.
- Stir in 3 tablespoons cilantro.
- Preheat oven to 425°F.
- Sprinkle 2 large baking sheets with flour. Stretch dough from 1 tube to 12x8-inch rectangle.
- Cut crosswise in half, forming two 6x8-inch rectangles.
- Cut off corners of each rectangle, forming oval.
- Transfer dough to prepared baking sheet. Repeat stretching and cutting with remaining dough.
- Bake until tops are light brown, about 8 minutes.
- Mix mozzarella, Swiss and provolone cheeses in large bowl.
- Sprinkle cheese mixture, tomatoes, onions, chicken and remaining 3 tablespoons cilantro over pizzas, dividing equally.
- Bake pizzas until cheese melts, about 5 minutes longer.
Nutrition Facts : Calories 592.3, Fat 39.3, SaturatedFat 12.9, Cholesterol 140.4, Sodium 640.3, Carbohydrate 21.9, Fiber 2, Sugar 15.2, Protein 37.9
MANCHU SPICED GARLIC CHICKEN "PIZZETTAS"
Categories Cheese Chicken Herb Tomato Appetizer Bake Fall Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 4 pizzas
Number Of Ingredients 13
Steps:
- Heat 1/4 cup oil in heavy large skillet over high heat. Add onions and sauté 5 minutes. Reduce heat to medium-low and sauté until onions are dark brown, about 25 minutes. Add sugar, vinegar and 1 1/2 teaspoons garlic; stir until liquid evaporates and onions are well glazed, about 2 minutes longer. Season with salt and pepper. Cool to room temperature.
- Sprinkle chicken with salt. Heat 2 tablespoons oil in another heavy large skillet over medium-high heat. Add chicken and sauté 2 minutes. Add remaining 1 tablespoon garlic and sauté 2 minutes. Add chili sauce and sauté 1 minute. Remove chicken from heat. Stir in 3 tablespoons cilantro.
- Preheat oven to 425°F. Sprinkle 2 large baking sheets with flour. Stretch dough from 1 tube to 12x8-inch rectangle. Cut crosswise in half, forming two 6x8-inch rectangles. Cut off corners of each rectangle, forming oval. Transfer dough to prepared baking sheet. Repeat stretching and cutting with remaining dough. Bake until tops are light brown, about 8 minutes.
- Mix mozzarella, Swiss and provolone cheeses in large bowl. Sprinkle cheese mixture, tomatoes, onions, chicken and remaining 3 tablespoons cilantro over pizzas, dividing equally. Bake pizzas until cheese melts, about 5 minutes longer.
PIZZETTA WITH ROASTED GARLIC BULBS AND CAMBOZOLA
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Place a pizza stone in the oven and preheat oven to 450 degrees F.
- Press the dough out with your thumbs, and then place on a floured surface. Roll out dough to about 10-inch rounds.
- In a bowl, combine the olive oil, rosemary, and garlic. Brush some of the olive oil mixture on the pizzetta and sprinkle with some of the Parmesan.
- Bake on the pizza stone until pizzetta is golden and crispy, about 12 to 15 minutes.
- Remove from oven and cut into pieces. Serve with a piece of Cambozola and few cloves roasted garlic in the middle.
- Repeat with remaining pizzettas.
- Roasted Garlic:
- 1 bulb garlic
- 3 sprigs fresh thyme
- 1/4 cup extra-virgin olive oil
- Preheat oven to 400 degrees F.
- Chop off the top part of the garlic bulb, exposing the tops of the cloves. Wrap the garlic bulb loosely in foil, pour in olive oil, and top with thyme. Tighten the wrap around the bulb, leaving the top slightly loose to allow heat into the bulb. Place the bulb in the oven and bake for 45 minutes, or until the roasted cloves begin to peak out of the head.
- Yield: 1 bulb
MEDITERRANEAN PIZZETTA
[DRAFT]
Provided by Food Network
Time 30m
Yield 1 Serving
Number Of Ingredients 8
Steps:
- 1. Pre-heat the oven to 350°F. 2. Spread the tortilla evenly with the goat cheese. Top with sliced red onions, kalamata olives, sliced garlic and feta cheese. Drizzle with olive oil. 3. Place on a baking sheet and bake for 7-10 minutes, or until tortilla is browned around the edges and the cheese is melty. Top with desired amount of arugula. Cut into 4 pieces and serve.
- - After baking, try sprinkling with a variety of Mediterranean herbs, or drizzle with balsamic vinegar for an added touch!
SPICY GARLIC CHICKEN PIZZA
This pizza is addicting--Chicken, cheese, and pine nuts with an Asian sauce and the zing of a little crushed red chili--and easy to make! This is also fabulous on a sliced sandwich roll instead of Boboli bread.
Provided by SharleneW
Categories Chicken
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Rinse chicken and pat dry with paper towels.
- Cut chicken into 1/2-inch pieces.
- In large mixing bowl combine HALF of the green onions, the minced garlic, vinegar, soy sauce, 1 tablespoon of the oil, the red pepper flakes and the black pepper.
- Add the chicken pieces and stir to coat.
- Let stand in refrigerator for about 30 minutes.
- After it has had time to marinate, drain chicken reserving the liquid.
- In a large skillet, heat 1 tablespoon oil, add chicken and sauté about 3 minutes or until chicken is no longer pink.
- Stir cornstarch into reserved liquid.
- Add to skillet.
- Cook and stir Place bread shell on a baking sheet and spoon chicken and sauce evenly over top.
- Sprinkle with cheeses.
- Bake, uncovered, in a 400°F oven for 12 minutes.
- Top with remaining 1/4 cup green onions and pine nuts.
- Return to oven for 2 minutes longer.
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