SKILLET CHICKEN WITH TOMATOES, PANCETTA AND MOZZARELLA
With a topping of tomato sauce and fresh mozzarella, it's no wonder that I always think of this easy skillet dish as "pizza chicken." It's a tangy, milky, gooey, lovable meal that's somewhat reminiscent of chicken Parmesan, but with succulent bone-in chicken pieces instead of breaded and fried cutlets. Even better, it has pancetta and anchovies for complexity of flavor, and the whole thing comes together in under an hour.
Provided by Melissa Clark
Categories one pot, main course
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees. Pat chicken dry and season with salt and pepper.
- In a large oven-proof skillet, warm oil over medium-high heat. Add pancetta and cook, stirring frequently, until browned. Use a slotted spoon to transfer pancetta to a paper-towel-lined plate.
- Add chicken to skillet. Sear, turning only occasionally, until well browned on all sides, about 10 minutes. Transfer to a large plate. Pour off all but 1 tablespoon oil.
- Add garlic, anchovy and red pepper flakes to skillet; fry 1 minute. Stir in tomatoes and basil. Cook, breaking up tomatoes with a spatula, until sauce thickens somewhat, about 10 minutes.
- Return chicken to skillet. Transfer skillet to oven and cook, uncovered, until chicken is no longer pink, about 30 minutes.
- Scatter bocconcini or mozzarella pieces over skillet. Adjust oven temperature to broil. Return skillet to oven and broil until cheese is melted and bubbling, 2 to 3 minutes (watch carefully to see that it does not burn). Garnish with pancetta and chopped basil before serving.
Nutrition Facts : @context http, Calories 1246, UnsaturatedFat 53 grams, Carbohydrate 11 grams, Fat 91 grams, Fiber 3 grams, Protein 93 grams, SaturatedFat 30 grams, Sodium 1618 milligrams, Sugar 6 grams, TransFat 0 grams
PIZZA CHICKEN WITH PANCETTA, MOZZARELLA AND SPICY TOMATOES
Number Of Ingredients 13
Steps:
- Heat the oven to 400°F. Pat the chicken dry and season with 1 teaspoon salt and 1/2 teaspoon pepper.
- Heat a 10- or 12-inch skillet over medium-high heat, then add the oil; it should thin out on contact. Let it heat up for a few seconds, then add the pancetta. Cook, stirring frequently, until it's well browned and crisp, about 3 minutes. Use a slotted spoon to transfer to a paper towel-lined plate.
- Add the chicken to skillet. Sear, turning only occasionally, until well browned on all sides, about 10 minutes. Transfer to a large plate. Pour off all but 1 tablespoon oil.
- Add the garlic, anchovy, capers and red pepper flakes to the skillet; sauté for 1 minute. Stir in the tomatoes and basil. Cook, breaking up the tomatoes with a spatula, until the sauce thickens somewhat, about 10 minutes.
- Return the chicken to the skillet. Transfer the skillet to oven and cook, uncovered, until the chicken is no longer pink inside, about 30 minutes.
- Remove the skillet from the oven and scatter the bocconcini over the top. Raise the oven temperature to broil. Return skillet to the oven and broil until the cheese is melted and bubbling, 1 to 3 minutes (watch carefully to see that it does not burn). Garnish with pancetta and chopped basil before serving.
PIZZA CHICKEN
Plain breaded chicken is so boring. Spice it up with a little touch of pizza.
Provided by Tracyg654
Categories World Cuisine Recipes European Italian
Time 45m
Yield 2
Number Of Ingredients 11
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).
Nutrition Facts : Calories 551.7 calories, Carbohydrate 52.9 g, Cholesterol 185.2 mg, Fat 16 g, Fiber 3.6 g, Protein 46.2 g, SaturatedFat 7.1 g, Sodium 2497.3 mg, Sugar 4.5 g
CHERRY TOMATO & PANCETTA PIZZA
Try this traditional family recipe, perfect for picnics and summer lunches
Provided by Silvana Franco
Categories Dinner, Lunch, Main course, Snack, Supper
Time 45m
Number Of Ingredients 6
Steps:
- Empty the pizza dough into a bowl. Shred or chop the basil and stir half of it into the mixture along with 200ml warm water. Knead vigorously for 5 mins, then roll out into a 30cm round shape.
- Transfer to a floured baking sheet, rub the surface with olive oil and leave for 15 mins until risen. Push the cherry tomatoes, cut-side up, into the dough so the pizza is studded with them.
- Dry the mozzarella very thoroughly with kitchen paper, then cut into cubes. Scatter over the pizza along with the pancetta or bacon, then bake for 20 mins until risen, bubbling and golden. Tear over the remaining basil leaves.
Nutrition Facts : Calories 353 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 2.88 milligram of sodium
SHEET-PAN CHICKEN WITH TOMATOES AND MOZZARELLA
Call it "Pizza Chicken" and the whole family will love this fresh take on those classic Italian-American flavors in one-pan chicken dinner form.
Provided by Anna Stockwell
Categories Tomato Vinegar Garlic Oregano Chicken Mozzarella Onion One-Pot Meal Small Plates Kid-Friendly Back to School Fall Summer Wheat/Gluten-Free Quick & Easy Sheet-Pan Dinner
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Toss tomatoes, oil, vinegar, garlic, 1 Tbsp. oregano, and 1 tsp. salt on an 18x13" rimmed baking sheet.
- If using skinless, boneless chicken breasts, slice them into 4 cutlets: Holding knife blade parallel to board, cut breast in half, slicing along a long side, to make 2 pieces.
- Season chicken on all sides with pepper and remaining 1 tsp. salt and 1 tsp. oregano. Nestle chicken into tomato mixture. Roast until chicken is almost fully cooked through and tomatoes are starting to burst, 8-10 minutes. Arrange mozzarella rounds over chicken and tomatoes. Return to oven and roast until cheese is melted and chicken is fully cooked through, 2-4 minutes. Top with onion and peperoncini.
GRILLED CHICKEN PIZZA WITH MOZZARELLA AND ROASTED GARLIC
Go from good to gourmet when using Stella® Cheese for this grilled chicken pizza with roasted garlic.
Provided by Stella Cheese
Categories Trusted Brands: Recipes and Tips Stella® Cheese
Time 1h50m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F.
- Wrap garlic heads in foil and place on small rimmed baking pan. Transfer to oven and cook 1 hour or until garlic is dark golden brown and very soft. Remove from oven and let stand for 5 minutes or until cool enough to touch. Squeeze garlic cloves from their skin into a small bowl.
- Preheat grill for two-zone grilling: half of grill should be set to medium-high; other half should be off (indirect heat).
- Stretch and shape dough into 14-inch circle and place on pizza pan or large tray. Brush one side of dough with 1 tablespoon oil. Use hands to transfer dough to direct heat side of grill, oiled side down. Do not worry if dough becomes a little misshapen during the transfer. Cook 2 minutes, or until the dough releases itself from the grates (do not disturb dough before it releases).
- Brush top side of dough with remaining 1 tablespoon oil, then use tongs to flip dough. Cook 2 minutes or until dough releases from grates. Continue cooking dough 3 to 4 minutes longer or until dough is firm and grill-marked in all areas, flipping and rotating frequently but keeping grill closed when not flipping.
- Remove dough from grill and spread with sauce. Top with chicken, Stella® Mozzarella Cheese, everything bagel seasoning, and roasted garlic cloves.
- Transfer pizza back to grill on indirect heat side. Close grill and cook 8 to 10 minutes or until toppings are warmed through and crust is fully cooked.
- Remove pizza from grill and top with spinach. Cut and serve immediately.
Nutrition Facts : Calories 520.1 calories, Carbohydrate 67.2 g, Cholesterol 19.8 mg, Fat 17.8 g, Fiber 2.7 g, Protein 18.4 g, SaturatedFat 5.4 g, Sodium 1368.5 mg, Sugar 7.2 g
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- 2. Heat a 10- or 12-inch skillet over medium-high heat, then add the oil; it should thin out on contact. Let it heat up for a few seconds, then add the pancetta. Cook, stirring frequently, until it's well browned and crisp, about 3 minutes. Use a slotted spoon to transfer to a paper towel-lined plate.
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- 4. Add the garlic, anchovy, capers and red pepper flakes to the skillet; sauté for 1 minute. Stir in the tomatoes and basil. Cook, breaking up the tomatoes with a spatula, until the sauce thickens somewhat, about 10 minutes.
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