Pepperoni Pizza Chicken Fingers Recipes

HOMEMADE PEPPERONI PIZZA

Steps:

• For sauce: Combine all sauce ingredients with 1/2 cup water in a medium bowl; set aside for flavors to develop while making crust. Freeze remaining paste .
• For crusts: Combine 2 cups of flour with the dry yeast, sugar and salt. Add the water and oil and mix until well blended (about 1 minute). Gradually add enough remaining flour slowly, until a soft, sticky dough ball is formed.
• Knead for about 4 minutes, on a floured surface, until dough is smooth and elastic. Add more flour, if needed. (If using RapidRise® Yeast, let dough rest, covered, for 10 minutes.)
• Divide dough in half. Pat each half (with floured hands) into a 12-inch greased pizza pan OR roll dough to fit pans.
• For pizzas: Preheat oven to 425 degrees F. Top crusts with sauce, pepperoni and cheese.
• Bake for 18 to 20 minutes until crusts are browned and cheese is bubbly. For best results, rotate pizza pans between top and bottom oven racks halfway through baking.

CRISPY CHICKEN FINGERS

Steps:

• Cut the chicken lengthwise into 3/4-inch-wide strips. Put the flour in a shallow dish. Whisk the milk, cayenne, eggs and a pinch of salt and pepper in another shallow dish until combined. Put the breadcrumbs in a third shallow dish.
• Dredge the chicken fingers in the flour, shaking off the excess, then dip into the egg mixture, and finally coat with the panko breadcrumbs, pressing to help adhere well. Set aside on a piece of wax paper or a baking sheet.
• Heat about 1/2 inch of oil in a large skillet over medium-high heat. Working in batches, fry the chicken fingers, turning occasionally, until golden brown and cooked through, about 3 minutes. Transfer the chicken fingers to a paper towel-lined plate to drain and season with salt. Serve with honey mustard, spicy ketchup and/or ranch dressing for dipping.

PIZZA CHICKEN ROLL-UPS

Steps:

• Flatten chicken to 1/4-in. thickness. Place three slices of pepperoni and one slice of cheese on each. Roll up tightly; secure with toothpicks. Place in a greased 11x7-in. baking dish. Spoon pizza sauce over top. , Cover and bake at 350° for 35-40 minutes or until chicken is no longer pink. Uncover; top with the remaining cheese. Bake 5 minutes longer or until cheese is melted. If desired, broil a minute or two to brown cheese slightly.

CHICKEN AND PEPPERONI PIZZA

Steps:

• Place crust on a lightly greased pizza pan. Spread with pizza sauce. Top with the broccoli, chicken, mushrooms, pepperoni and tomatoes. Sprinkle with cheese. Bake at 400° for 15-20 minutes or until heated through.

PEPPERONI CHICKEN PIZZA STYLE

Steps:

• Preheat oven to 350°F.
• Rinse chicken breasts and pat dry.
• Combine bread crumbs, flour, and Italian seasoning in a medium mixing bowl.
• Pour milk in a shallow bowl.
• Dip chicken breasts in milk, then dredge in breadcrumb mixture and set aside.
• Heat olive oil in a large frying pan and brown chicken breasts until they are golden brown, remove.
• Sauté vegetables in frying pan until tender crisp.
• You may have to add a small amount of olive oil.
• Pour a small amount of spaghetti sauce to coat bottom of a rectangular baking pan (kind you would use for lasagne.) Place chicken breasts in pan and spoon more spaghetti sauce on top.
• May pour remaining sauce around chicken.
• Divide vegetables evenly among chicken breasts and place them on top of sauce coated chicken breasts.
• Place 2 slices of pepperoni on each breast over vegetables and then top with cheese.
• Bake 15-20 minutes, until cheese is melted and bubbly.

CHICKEN PEPPERONI

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Place chicken breasts between 2 sheets of heavy plastic or waxed paper on a solid, level surface. Firmly pound with the smooth side of a meat mallet to a 1/2-inch thickness.
• Combine bread crumbs, 1 teaspoon oregano, 1/2 teaspoon garlic salt, salt, and black pepper in a shallow bowl. Dip both sides of chicken in bread crumb mixture until evenly coated.
• Heat 1 1/2 tablespoon olive oil in a large skillet over medium heat. Cook 2 chicken breasts until browned and no longer pink in the center, about 4 minutes per side. Repeat with remaining olive oil and chicken breasts. Arrange chicken breasts in a 9x13-inch baking dish.
• Combine tomatoes, sugar, 1 teaspoon garlic salt, basil, 1/2 teaspoon oregano, salt and black pepper in a saucepan. Cook over medium-low heat until heated through, 10 to 15 minutes. Pour sauce evenly over chicken breasts in the baking dish.
• Cover tomato sauce with pepperoni and mozzarella cheese.
• Bake in the preheated oven until cheese is melted, 20 to 30 minutes.

PEPPERONI PIZZA CHICKEN FINGERS

Steps:

• Make the chicken fingers: Preheat the oven to 425 degrees F. Pulse the pepperoni in a food processor until finely chopped. Transfer to a shallow dish and combine with the Italian seasoning, breadcrumbs and olive oil. In a separate shallow dish, whisk the eggs with a pinch of salt.
• Set a rack on a baking sheet; coat the rack with cooking spray. Add the chicken to the egg mixture and toss to coat. Remove the chicken from the egg mixture, shaking off any excess, then coat with the pepperoni breadcrumbs, pressing firmly to adhere. Place the strips on the prepared rack and coat generously with cooking spray. Bake until cooked through and golden brown, 15 to 20 minutes.
• Meanwhile, make the dipping sauce: Combine the marinara sauce and mozzarella in a microwave-safe bowl. Just before serving, microwave in 30-second intervals until the sauce is hot and the cheese melts. Stir to combine. Serve with the chicken fingers.