Pizza Chicken
From essentialingredients 13 years ago
- 30* minutes to make
- Serves 4
I saw “Hungry Girl” Lisa Lillien make this recipe on her show, but since I didn’t write it down (of course!), I was winging it by memory when I made it last night. So this is heavily inspired by her recipe, but is not verbatim. Read more Either way, it is delicious!! Most of the 30 minute prep time allows for the sauce to simmer. If you need a quicker meal, use ready made pasta sauce. See less
Ingredients
- 1 28 oz can crushed tomatoes (I used organic fire-roasted with basil) + 1 15 oz can shopping list
- OR an equal amount homemade crushed tomatoes** shopping list
- OR a combination of both (this is what I did) shopping list
- 2 tblspns tomato paste shopping list
- 2 teaspoons italian seasoning shopping list
- 1 teaspoon garlic powder shopping list
- salt & pepper shopping list
- 3 large chicken breasts (my package was about 2 lbs), sliced in half widthwise all the way through, to end up with 6 thin chicken breasts shopping list
- 2 tblspn olive oil shopping list
- 1 8 oz package of mushrooms, thickly sliced (I used white button) shopping list
- 1 green bell pepper, seeded and sliced shopping list
- 25 slices turkey pepperoni shopping list
- ½ cup lowfat shredded mozzarella cheese shopping list
- ¼ cup shredded romano cheese shopping list
- **I make my homemade crushed tomatoes by taking 4 medium to large fresh tomatoes and removing the skins (make an X in the skin with a knife and put into boiling water for a minute or so, take out of water & let cool and skin peels right off), then I core them and cut into big chunks. I put a saucepan over low heat with some olive oil and add the appropriate seasonings and simmer the tomatoes over low for 30 minutes. Then I take them off the heat, let them cool for about 15 minutes, then put them in the food processor and pulse until they are the consistency of crushed tomatoes. For this pizza chicken recipe, I used garlic oil and cooked the tomatoes with 3 cloves of freshly roasted garlic and italian seasoning. When I make these for chili, I use hot chili oil and season the tomatoes with chili powder, granulated onion & cumin. shopping list
How to make it
- Put the crushed tomatoes into a pot over medium low heat with the Italian seasoning, garlic powder and tomato paste. Simmer this for 25 minutes.
- Heat 1 tblspn of olive oil in a pan and add the sliced mushrooms. Saute over medium-high heat about 5 minutes. Set aside.
- With about 12 minutes left in the simmer time for the tomatoes, put the other 1 tblspn olive oil in a large skillet (you can use the same pan you cooked the mushrooms in as long as it is big enough) and heat over medium-high.
- Season the chicken with salt & pepper and add to the hot skillet.
- Cook approximately 4-5 minutes on one side. This will depend on the thickness of your chicken breasts, but it will be quick cooking since they’ve been sliced in half.
- Turn the chicken over and cook another 3 minutes.
- Reduce the heat to medium, and top the chicken with the sliced bell pepper; put a lid over it and cook for about one minute.
- Remove the lid and add the sautéed mushrooms and the turkey pepperoni over the chicken, replace the lid and cook for another minute.
- Reduce the heat to low, remove the lid and ladle the simmered tomato sauce on top of and around the chicken.
- Sprinkle with shredded mozzarella and romano cheese, leave over low heat another minute or so to melt the cheese.
- Serve this over pasta or just with a big green salad on the side.
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