Rosemary Chicken And Potato Pizza Recipes

ROSEMARY CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts in a 9x13 inch glass baking dish with a cover. Add oil, salt, and Cajun seasoning. Mix with your hands until chicken pieces are evenly coated. If using fresh rosemary, chop and sprinkle over chicken. If using dried rosemary, crush with hands and sprinkle over chicken. Using your hands again, mix together coating chicken evenly. Lay diced onions on top of chicken. Cover dish and bake in the preheated oven until onions are caramelized and the chicken is brown and cooked through (juices run clear), about 25 to 35 minutes.

CPK ROSEMARY CHICKEN AND POTATO PIZZA (ADAPTED FROM RECIPE ON PAGES 19 AND 20 FROM THE CALIFORNIA PIZZA KITCHEN COOKBOOK)

Steps:

• Melt 1 Tablespoon butter in a small saucepan over medium-high heat. Add shallot, garlic and thyme. Cook, stirring until mixture is light brown, 5 to 7 minutes. Add salt, pepper, wine and lemon juice. Cook until the mixture is reduced to 1/2 cup, about 5 minutes. Remove the pan from the heat, quickly and thoroughly whisk in the remaining 4 Tablespoons of butter. May be prepared in advance.
• Combine garlic, soy sauce and olive oil in a small bowl. Place chicken breasts in a 1-quart ziploc bag. Pour in marinade ensuring that the chicken is well coated. Seal bag. Let stand for 15 to 20 minutes.
• Cook chicken on a hot grill (5 to 7 minutes on each side) or panini press heated to 420° F (3 to 4 minutes) or until chicken is fully cooked. Remove the cooked chicken to cool. Cut into 1/2-inch cubes. Refrigerate until ready to use.
• Preheat oven to 325° F. Combine sliced potatoes with the remainder of the ingredients; coat thoroughly. Transfer the potato slices to a baking sheet lined with non-stick aluminum foil; spread in a single layer (do not overlap). Discard leftover marinade - do not pour it over the potatoes.
• Cook the potatoes in the preheated oven for approximately 40 to 45 minutes. Half way through, turn the potatoes to ensure even browning. Remove from oven when the potatoes begin to brown slightly. Using a steel spatula, remove the potatoes form the baking sheet. Place on paper towels at room temperature to drain off any excess oil. Do not refrigerate.
• Place pizza stone in the center of the oven and preheat to 450° F for one hour before cooking the pizza.
• Prepare and shape the dough on a piece of reusable parchment. Spread 2 Tablespoons of the Garlic-Shallot butter over the surface of the prepared pizza dough. Cover the butter with half of the mozzarella. Distribute half of the grilled garlic chicken evenly over the cheese.
• Sprinkle half of the rosemary and oregano over the chicken. Place the rosemary potatoes over the other toppings, spaced about 1-inch apart. Top with additional mozzarella cheese.
• Transfer the pizza to the oven; bake until the crust is crisp and golden and the cheese at the center is bubbly, 10 to 11 minutes. When cooked, carefully remove the pizza from the oven. Sprinkle half of the remaining rosemary and half the parsley over the hot potato topping. Slice and serve. Repeat with remaining ingredients for a second pizza. Yield: 2 12-inch pizzas.

ROSEMARY CHICKEN AND POTATO PIZZA

Steps:

• garlic-shallot butter with lemon:.
• melt 1 T butter in a nonstick saucepan over medium high heat.
• add shallot, garlic and thyme.
• cook, stirring until mixture is light brown 7-8 minutes.
• add salt, pepper, wine, lemon juice and chicken base.
• cook till mixture is reduced to about 1/2 cup (toward the end, reduce heat to low and stir frequently to prevent scorching).
• Remove from heat, quickly and thoroughly whisk in remaining 4 T butter.
• Rosemary potatoes:.
• preheat oven to 325.
• combine sliced potatoes with garlic, oregano, rosemary, white pepper, salt and olive oil; coat thoroughly.
• transfer the potato slices to a sheet pan; spread them out in a single layer, do not overlap.
• discard leftover marinade - do not pour it over the potatoes.
• cook the potatoes in the preheated oven for approximately 45 minutes.
• some of the slices may need to be flipped over to promote even browning.
• remove the potatoes from the oven when they begin to brown.
• use a steel spatula to remove the potatoes from the sheet pan.
• place potatoes on paper towels at room temperature to drain off any excess oil. do not refrigerate.
• Grilled garlic chicken:.
• combine garlic, soy sauce, salt and olive oil. marinate the chicken breasts in the garlic oil for about 15 minutes.
• grill the chicken breasts for 5-7 minutes on each side (discard uncooked marinade).
• remove the cooked chicken from the grill and chill thoroughly.
• cut into 3/4 inch cubes and set aside in refrigerator.
• to make pizza:.
• preheat oven to 400.
• prepare pizza dough, and spread out onto your favorite pizza pan (use your favorite dough, homemade or storebought).
• use a large spoon to spread garlic shallot butter over the surface of the prepared pizza dough, within the rim.
• cover the butter with the mozzarella.
• distribute the grilled garlic chicken evenly over the cheese.
• sprinkle the rosemary and oregano over the chicken.
• place the rosemary potatoes over the other toppings, spaced abotu 1 inch apart.
• transfer the pizza to the oven, bake till the crust is crisp and golden and the cheese at the center is bubbly, about 12-15 minutes.
• when cooked, carefully remove the pizza from the oven.
• sprinkle half the parsley over the hot potato topping.
• slice and serve.

ROSEMARY CHICKEN & POTATO PIZZA

Steps:

• To make Garlic-Shallot Butter: Melt 1 tablespoon butter in a non-stick saucepan over medium-high heat.
• Add the shallot, garlic and thyme and cook, stirring occasionally, until the shallot softens and begins to turn golden brown.
• Add the salt and pepper, the stock and lemon juice.
• Cook until the mixture is reduced to 1/2 cup (toward the end of the reduction reduce the heat to low and stir frequently to prevent scorching).
• Remove the pan from the heat.
• Quickly whisk in the remaining butter.
• Set aside.
• To make the potatoes: Preheat the oven to 325°F.
• Combien the potatoes with the remaining ingredients and toss to coat thoroughly.
• Transfer the slices to a sheet pan and spread them out in a single layer- do not overlap.
• Discard the leftover marinade- do not pour over the potatoes.
• Bake the potatoes for about 45 minutes.
• Some of the slices may need to be flipped over to promote even browning.
• Remove the potatoes from the oven when they begin to brown.
• Use a steel spatula to remove the potatoes from the pan (so they don't stick) and let them cool to room temperature.
• Do not refrigerate.
• To make the chicken: Combine the garlic, soy, salt and olive oil.
• Marinate the chicken in this mixture for about 15 minutes.
• Grill (or cook on the stovetop) until done, about 5 to 7 minutes per side.
• Remove the chicken, let rest 10 minutes, then cut into cubes and set aside.
• To make the pizza: Preheat the oven to 500°F If using a pizza stone or tiles put them in the oven now.
• Spread 2 tablespoons of the garlic shallot butter over the surface.
• Cover the butter with the mozzerella, then the chicken; sprinkle with the rosemary, then the oregano, then layer the potatoes on top.
• Bake the pizza until crisp and golden and the cheese at the center is bubbly, about 8 to 10 minutes.
• When done, sprinkle the parsley over top, slice and serve.

ROSEMARY CHICKEN RECIPE

Steps:

• Preheat oven to 425°F. Mix oil, paprika, rosemary, sea salt, pepper and garlic powder in large bowl. Add chicken and potatoes; toss to coat well. Arrange chicken and potatoes in single layer on foil-lined 15x10x1-inch baking pan sprayed with no stick cooking spray. (For easier clean-up, try lining pan with foil.)
• Bake 35 to 40 minutes or until chicken is cooked through and potatoes are tender, turning potatoes occasionally.