Tuscan Chicken Pizza Recipes

TUSCAN CHICKEN

Steps:

• Heat a large, deep skillet over medium high heat. Season chicken with salt and pepper. Add 2 tablespoons extra-virgin olive oil, half the chicken pieces, and a couple of crushed cloves of garlic.
• Brown chicken 2 minutes on each side and remove from pan. Add remaining oil, another single turn of the pan, remaining chicken pieces and garlic. Brown chicken 2 minutes on each side and remove. Add vinegar to the pan. Let it cook off.
• Add butter, shallots, and rosemary to the pan and cook 2 minutes, add flour and cook 1 minute more. Whisk in wine, reduce 1 minute. Whisk in broth and bring liquids up to a bubble. Return chicken to the pan and simmer over moderate heat 7 to 8 minutes to finish cooking chicken through.
• Dessert: This is a very rich meal. My suggestion for dessert is to set out a small cookie tray and offer coffee or tea.

CREAMY TUSCAN CHICKEN RECIPE BY TASTY

Steps:

• Season the chicken all over with salt and pepper.
• Heat the oil in a skillet over medium-low heat.
• Place the chicken thighs skin side down in the skillet and cook for about 13 minutes to crisp up the skin. Move the chicken around from time to time to ensure it cooks evenly. The skin should be hard to the touch.
• Flip the chicken, then cook for about another 15 minutes, until the chicken is cooked through. Remove from pan.
• Add the garlic and onion, stirring until onions are translucent. Stir in the tomatoes and spinach until the spinach is wilted.
• Add the heavy cream, salt, and pepper, bringing to a boil.
• Add the Parmesan cheese and parsley, stirring until the sauce has thickened slightly.
• Place the chicken back in the pan, spooning the sauce on top of the chicken.
• Enjoy!

GARLIC TUSCAN CHICKEN

Steps:

• Heat olive oil in a large skillet over medium-high heat. Cook chicken until browned and no longer pink in the center, 3 to 5 minutes per side. Remove chicken and set aside on a plate.
• Add heavy cream, chicken broth, Parmesan cheese, garlic powder, and Italian seasoning to the skillet. Whisk sauce over medium-high heat until starting to thicken, about 5 minutes. Add spinach and sun-dried tomatoes; simmer until spinach starts to wilt, about 1 minute. Return chicken to the skillet and cook until heated through, 2 to 3 minutes.

TUSCAN CHICKEN PIZZA

Steps:

• Preheat oven to 425.
• Roll out pizza dough on a well floured surface. Place onto pizza pan that is dusted with cornmeal, or drizzled with olive oil.
• Spread tomato sauce over dough in a thin, even layer.Top with fresh basil.
• Evenly sprinkle cheese onto pizza. Top with chicken, especially places not covered with cheese.
• Sprinkle parsley over the cheese. Finish of with a little freshly ground black pepper, to taste.
• Bake for 18-20 minutes, or nutil crust is golden.
• Let pizza cool about 5 minutes before slicing.

TUSCAN CHICKEN PIZZA SANDWICH

Steps:

• Prepare Tyson chicken according to package directions. Place 2 slices of cheese on each chicken breast and warm an additional 4-5 minutes, or until cheese melts. Set aside and keep warm.
• Preheat a Panini Press to med-high heat.
• Slather one piece of bread with pizza sauce and sprinkle with oregano. Spread second piece of bread with pesto sauce. Add chicken to one slice of bread, top with tomato and other slice of bread.
• Brush the outside of sandwich with olive oil and place on the hot Panini press. Press for 5-7 minutes until the top of the bread is golden brown. Repeat for the remaining sandwiches.
• Serve and enjoy!

TUSCANY CHICKEN PASTA

Steps:

• Preheat oven to 375 degrees.
• Spray a 9x9 pan with cooking spray.
• Cook noodles according to package directions.
• Combine flour, salt, pepper, and paprika.
• Coat the chicken pieces in the flour.
• Cook chicken for a few minutes on each side on medium heat.
• For alfredo sauce: melt butter in sauce pan over medium low heat.
• Stir in cream cheese until creamy and smooth.
• Add garlic and pepper.
• Stir in milk until creamy.
• Add mozzerella cheese and stir until melted. You may use a blender to smooth it out.
• Sprinkle in parmesean, stir in chicken.
• For topping: In skillet, melt butter and mix in bread crumbs, stirring until mildly coated.
• Sprinkle in garlic salt.
• Spread 1/3 of the chick/sauce mixture into the greased pan.
• Add the noodles.
• Sprinkle 1/3 of the mozzerella and some parmesean cheese.
• Spread the last of the chicken mixture on top, sprinkle with the last of the mozzerella and parmesean.
• Top with bread crumb mixture.
• Bake 20-30 mib.