Quick And Easy Chicken Feta Pizza Recipes

CHICKEN PESTO PIZZA

Chicken Pesto Pizza image

Easy pizza dinner that uses chicken and pesto for a great meal. If fontina is not available at your store, just substitute mozzarella.

Provided by Lisa

Categories World Cuisine Recipes European Italian

Time 20m

Yield 6

Number Of Ingredients 5

Ingredients

½ cup pesto basil sauce
1 (12 inch) pre-baked pizza crust
2 cups cooked chicken breast strips
1 (6 ounce) jar artichoke hearts, drained
½ cup shredded fontina cheese

Steps:

Preheat the oven to 450 degrees F (230 degrees C).
Spread pesto sauce over the pizza crust. Arrange chicken pieces and artichoke hearts over the sauce, and sprinkle with cheese.
Bake for 8 to 10 minutes in the preheated oven, until cheese is melted and lightly browned at the edges.

Nutrition Facts : Calories 457 calories, Carbohydrate 37.9 g, Cholesterol 61.1 mg, Fat 21.9 g, Fiber 2.9 g, Protein 29.7 g, SaturatedFat 7 g, Sodium 767.3 mg, Sugar 1.5 g

CHICKEN PARMESAN PIZZA

Chicken Parmesan Pizza image

This tasty pizza is the perfect combo-quick and easy to make, and a winner with even picky eaters. It's a handy option for a family dinner on a busy night or for the center of the table at a kids' party. -Karen Wittmeier, Parkland, Florida

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 6 pieces

Number Of Ingredients 8

Ingredients

8 frozen breaded chicken tenders
1 loaf (1 pound) frozen pizza dough, thawed
1/2 cup marinara sauce
1/4 teaspoon garlic powder
2 cups (8 ounces) shredded part-skim mozzarella cheese
1/4 cup shredded Parmesan cheese
2 tablespoons thinly sliced fresh basil
Additional warmed marinara sauce

Steps:

Bake chicken tenders according to package directions. Remove from oven; increase oven setting to 450°., Meanwhile, grease a 12-in. pizza pan. Roll dough to fit pan. In a small bowl, mix marinara sauce and garlic powder; spread over dough., Cut chicken into 1-in. pieces. Top pizza with chicken and mozzarella cheese. Bake on a lower oven rack 12-15 minutes or until crust is golden brown and cheese is melted. Sprinkle with Parmesan cheese and basil. Serve with additional marinara.

Nutrition Facts : Calories 440 calories, Fat 17g fat (6g saturated fat), Cholesterol 35mg cholesterol, Sodium 774mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 3g fiber), Protein 23g protein.

PEPPER, ONION & FETA PIZZA

Pepper, Onion & Feta Pizza image

Everyone loves pizza! Who knew it could be so good for you?

Provided by USA WEEKEND columnist Jean Carper

Categories Main Dish Recipes Pizza Recipes

Yield 6

Number Of Ingredients 9

Ingredients

1 (12 inch) thin pizza crust, homemade or prepared, such as Boboli
3 cups chopped red, green, yellow and/or orange bell peppers (any combination)
1 cup sliced yellow or red onion, separated into rings
3 cloves garlic, crushed
2 tablespoons extra-virgin olive oil
1 teaspoon dried Italian herbs
¼ teaspoon salt
¼ teaspoon crushed red pepper flakes, or to taste
¾ cup crumbled herbed feta cheese

Steps:

Preheat oven to 450 degrees. Place crust on pizza pan or cookie sheet. In a bowl, combine remaining ingredients except cheese. Spoon mixture over crust. Top with cheese.
Bake at 450 degrees for 10-12 minutes, or until vegetables are crispy-tender. Remove from oven and serve.

Nutrition Facts : Calories 362.4 calories, Carbohydrate 42.6 g, Cholesterol 34.7 mg, Fat 15.5 g, Fiber 3.5 g, Protein 15 g, SaturatedFat 6.7 g, Sodium 839.7 mg, Sugar 7 g

CHICKEN WITH FETA CHEESE

Chicken with Feta Cheese image

Feta cheese has a rich, tangy taste. Besides adding flavor, stuffing the chicken breasts with feta helps keep them moist during cooking.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 25m

Number Of Ingredients 8

Ingredients

3/4 cup crumbled feta cheese (about 3 ounces)
1 teaspoon dried oregano
4 boneless, skinless chicken breast halves (6 to 8 ounces each)
Coarse salt and ground pepper
2 tablespoons olive oil
1/2 cup homemade or low-sodium store-bought chicken stock
Juice of 1/2 lemon
2 tablespoons unsalted butter

Steps:

In a small bowl, combine feta and oregano. Make a pocket in chicken breasts: Holding chicken flat with palm of one hand, make an incision in thicker side of each breast with a paring knife. Carefully pivot the knife to create a deep pocket, keeping the other side of the chicken breast intact. Stuff pockets with feta mixture, dividing evenly; generously season both sides of chicken with salt and pepper.
Heat oil in a large skillet over medium-high heat. Add chicken, and cook until browned on both sides, 6 to 7 minutes per side.
Cover skillet, and continue cooking until chicken is opaque throughout and an instant-read thermometer inserted into thickest part registers 160 degrees. about 5 minutes more. Remove chicken to a platter, and keep warm.
To the skillet, add chicken stock, and cook, stirring up brown bits with a wooden spoon until reduced slightly. Add lemon juice and butter. Reduce the heat to low, and swirl pan until butter is melted, and sauce is slightly thickened. Serve chicken drizzled with sauce.

Nutrition Facts : Calories 387 g, Fat 19 g, Protein 49 g

CHICKEN-FETA PIZZA

Chicken-Feta Pizza image

1 ready-to-use baked pizza crust (12 inch)
1 Tbsp. olive oil
1 cup KRAFT Shredded Mozzarella Cheese, divided
1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips, chopped
1 tomato, halved, thinly sliced
1 pkg. (4 oz.) ATHENOS Crumbled Feta Cheese with Basil & Tomato

DEEP DISH CHICKEN-FETA PIZZA

Deep Dish Chicken-Feta Pizza image

I've made this pizza twice and have really enjoyed it. It takes a little preparation, but to me it was worth it. I'm not big on pepperoni pizza so my chicken adaption worked well for me. Hopefully it'll work for you as well.

Provided by buttercup0009

Categories Chicken

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

1 envelope active dry yeast
1 cup water
3 cups all-purpose flour
2 teaspoons salt
2 1/2 teaspoons olive oil
1 -2 boneless skinless chicken breast
1 packet italian seasoning, marinade
bottled pizza sauce
mozzarella cheese
reg. feta cheese
parmesan cheese

Steps:

For the dough: In a sm bowl, dissolve yeast in warm water.
In a separate bowl combine flour and salt.
Add yeast mixture and oil and mix thoroughly until dough forms in a ball.
Place dough ona well-floured board and kneed until smooth; about ten min.
Dust a lg bowl lightly w/ flour and place dough in it.
Cover w/ plastic wrap.
Let dough rise for about an hr.
or until doubled in size.
(You may try putting the dough into a warmed oven. If you do this, make sure that the oven is warm and turned off when you put the dough in. Also make sure that you put a little oil in the bowl and roll the dough around in it to prevent it from getting har) Once doubled, punch the dough down and w/ a rolling pin, roll out until about one inch thick.
Place the dough in well greased pie pan and fold the edges over.
(Or you can cook the it like a regular pizza. I've tried both ways and both have been equally good) For the pizza: Marinate the chicken in the Italian seasonings as the directions on the packet tell you to.
(or use your own Italian marinade) Cook the chicken (I use my George Foreman Grill) until no longer pink.
Cut the chicken into strips or chuncks.
Spread the pizza sauce on the dough and then cover with enough mozz.
cheese.
Next add the feta cheese; as much as you feel comfortable with.
Top with the chicken pieces and sprinkle with a little parm.
cheese and dried Italian seasoning (opt.) Pop into the oven at about 400 degrees for around 20-25 min.
Check periodically for doneness.
Enjoy!

Nutrition Facts : Calories 202.8, Fat 2.3, SaturatedFat 0.4, Cholesterol 9.4, Sodium 600.8, Carbohydrate 36.1, Fiber 1.5, Sugar 0.1, Protein 8.3

QUICK AND EASY CHICKEN & FETA PIZZA

Quick and Easy Chicken & Feta Pizza image

Make and share this Quick and Easy Chicken & Feta Pizza recipe from Food.com.

Provided by Cookiegirlandi

Categories Chicken

Time 25m

Yield 1 12" pizza

Number Of Ingredients 6

Ingredients

1 prepared pizza crust (12" dia)
1 tablespoon olive oil
1 1/2 cups shredded mozzarella cheese, divided
6 ounces chopped cooked chicken (leftover grilled is best!)
1 medium tomatoes, chopped
1 (4 ounce) package athenos traditional crumbled feta cheese with dried basil and tomato

Steps:

Place crust on cookie sheet.
Spread crust with olive oil.
Sprinkle with 3/4 cup of the mozzarella cheese.
Top with chicken, tomato and feta cheese.
Sprinkle with remaining 3/4 cup mozzarella cheese.
Bake at 450 degrees for 10 to 12 minutes or until cheese is melted and crust is golden brown.
Let stand 5 minutes.
This recipe yields 8 appetizer or 2 to 4 main dish servings.
Special Extra: Sprinkle pizza with 1 tablespoon chopped fresh basil.

Nutrition Facts : Calories 929.6, Fat 62.6, SaturatedFat 27.1, Cholesterol 260.3, Sodium 1187.4, Carbohydrate 8.5, Fiber 1.5, Sugar 5, Protein 80.9

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