- Chicken:
- 2 (8 ounce) boneless, skinless chicken breasts
- 2 cloves garlic, peeled and crushed
- 4 small sprigs fresh rosemary, stemmed and roughly chopped
- 2 tablespoons sherry vinegar or white wine vinegar
- 2 tablespoons Mazola® Corn Oil
- 1/4 teaspoon salt
- Freshly ground black pepper
- Toppings: Mediterranean option (see other options below)
- 1/2 red bell pepper, seeded and sliced
- 1/2 green bell pepper, seeded and sliced
- 1/2 yellow onion, thinly sliced
- 1 cup crushed tomatoes with oregano, basil, garlic
- 2 tablespoons capers
- 1/2 cup shredded reduced-fat mozzarella cheese
- 2 tablespoons finely chopped fresh parsley
- Place 1 chicken breast between two pieces of plastic wrap on a cutting board. Pound chicken with a flat meat mallet or rolling pin until the chicken is 1/2-inch thick. Cut the pounded breast in half and repeat with the other piece of chicken. You will end up with 4 pieces of chicken.
- Place the chicken, garlic, rosemary, sherry vinegar, oil, salt and pepper in a large resealable bag. Seal and place in the refrigerator for at least 30 minutes and up to 4 hours.
- Preheat grill pan or large skillet to medium hot.
- Remove the chicken from the marinade and drain; discard any remaining marinade.
- Cook the chicken for about 3 to 4 minutes on one side.
- Mediterranean Topping Option: While the chicken cooks, grill the peppers and onions on the same grill pan or in a skillet sprayed with cooking spray for 2 to 3 minutes.
- Flip the chicken and top each piece with an equal amount of crushed tomatoes, grilled peppers and onions, capers, cheese and parsley. Cook for an additional 3 to 4 minutes until chicken is cooked through and cheese is starting to melt. Serve immediately.
- *Hawaiian Topping Option (see ingredients below): While the chicken cooks, grill the pineapple and onions on the same grill pan or in a skillet sprayed with cooking spray for 2 to 3 minutes. Flip the chicken and top each piece with an equal amount of crushed tomatoes, grilled pineapple and onions, black olives, cheese and parsley. Cook for an additional 3 to 4 minutes until chicken is cooked through and cheese is starting to melt. Serve immediately.
- **Mexican Topping Option (see ingredients below): While the chicken cooks, grill the jalapeno peppers on the same grill pan or in a skillet sprayed with cooking spray for 2 to 3 minutes. Flip the chicken and top each piece with an equal amount of crushed tomatoes, grilled jalapeno peppers, scallions, cheese, cilantro and oregano. Cook for an additional 3 to 4 minutes until chicken is cooked through and cheese is starting to melt. Serve immediately.
04/18/2018
recipepes.com
Chicken a la Pizza, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
