Fresh Basil Chicken Pizza Food

CHICKEN PIZZA

Steps:

• In a large skillet, cook chicken in oil over medium heat for 10-15 minutes or until no longer pink. , Place the crust on a lightly greased 12-in. pizza pan. Spread with pesto; top with the chicken, tomato, beans and cheeses. Bake at 400° for 10-12 minutes or until cheese is melted. Freeze option: Securely wrap and freeze unbaked pizza. To use, unwrap pizza; bake as directed, increasing time as necessary.

PIZZA CHICKEN

Steps:

• Place a rack in the center of your oven and preheat the oven to 375 degrees F.
• Season the chicken 3/4 teaspoon salt and 1/4 teaspoon black pepper, sprinkling both sides.
• In a large, heavy-bottomed, and ovenproof skillet, heat 1 tablespoon olive oil over medium high. Once hot, add the chicken breasts, top side down, and let cook undisturbed for 2 to 3 minutes, until the surface is golden brown. Flip and brown the other side. Remove to a plate (the chicken does not need to be cooked through).
• Reduce the heat to medium. Add the remaining 1 tablespoon oil, onion, and remaining ¼ teaspoon salt and ¼ teaspoon black pepper. Sauté until the onion is tender, about 5 minutes.
• Add the garlic, Italian seasoning, and red pepper flakes. Let cook until very fragrant, about 30 seconds.
• Pour in the pasta sauce and Worcestershire sauce. Let simmer for 5 minutes.
• Nestle the chicken back into the sauce.
• Sprinkle the Stella Fontinella Cheese over the top of the chicken.
• Arrange the pepperoni slices on top.
• Place the skillet in the oven and cook for 15 to 20 minutes, or until a thermometer inserted in the thickest portion of the chicken registers 165 degrees F and the juices run clear (my smaller breasts were done closer to the 15-minute mark; larger ones may need longer).
• Sprinkle with fresh basil and enjoy hot.

FRESH BASIL-CHICKEN PIZZA

Steps:

• Prepare dressing as directed on envelope. Remove 1/4 cup dressing. Refrigerate for later use. Pour remaining dressing over chicken in shallow dish; stir gently. Refrigerate 30 min. to marinate.
• Heat oven to 450ºF. Drain chicken; discard marinade. Cook and stir chicken in 2 Tbsp. of the reserved dressing in skillet on medium-high heat 8 to 10 min. or until done. Brush remaining dressing onto pizza crust; top with tomatoes, basil, chicken and cheese.
• Bake 8 min. or until cheese is melted and pizza is heated through.

CHICKEN GARLIC PIZZA

Steps:

• Place the chicken breast in a saucepan with enough water to cover. Bring to a boil, and cook until no longer pink, about 20 minutes. Drain and cool slightly, then cut into strips.
• Meanwhile, in a small skillet over medium heat, melt the butter with garlic, onion and basil. Pour into a chilled dish to cool, and refrigerate until set.
• Preheat the oven to 350 degrees F (175 degrees C).
• Roll out the pizza dough, place onto a pizza pan or other baking sheet, and spread the herb butter over the surface using the back of a spoon. Arrange chicken on top, then dot with ricotta cheese. Top with tomato slices, cilantro and Parmesan cheese.
• Bake for 15 to 20 minutes in the preheated oven, until crust is browned and center is cooked through.

WONDERFUL CHICKEN PIZZA WITH FRESH BASIL

Steps:

• Sauce: Heat olive oil in a saucepan over medium-high heat; fry garlic for 1 minute, until fragrant
• Add tomato paste, coriander, oregano, cumin, salt and pepper flakes; give the mixture a good stir
• Turn the heat down to medium, and add the white wine, ketchup and lemon juice
• Simmer sauce for 1 minute (low heat), then stir in the chopped basil; remove from heat, cover and set aside
• Topping: Make sure the chicken breasts are quite flat, if not, pound them between clingwrap with a meat mallet or rolling pin
• Next sprinkle some salt, black pepper, basil, coriander and oregano over both sides; rub in the seasonings using your fingers
• Lay the chicken on foil-lined baking tray
• Combine lemon juice and olive oil; drizzle over the chicken and bake in preheated oven at 200°C / 390°F for 15mins or until just cooked through
• Remove from oven, cool slightly and slice the chicken, across the grain, into small strips
• Spread the sauce on your favorite pizza crust, scatter the cooked chicken and diced pepper over the sauce
• Top the pizza with mozzarella cheese and bake for approx 10-15mins (depending on your crust)
• Remove from oven, sprinkle with grated Parmesan, and serve immediately

PIZZA WITH SUGO SAUCE, BUFFALO MOZZARELLA, AND FRESH BASIL

Steps:

• Make the pizza dough as directed in the master recipe. Stick a pizza stone in the oven and preheat them to 500 degrees F.
• Coat a saute pan with the olive oil and place over medium heat. When the oil gets hazy, add the onion and garlic, cook and stir for 5 minutes to soften. Add the olives, capers, and some hand torn basil. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir until the liquid is cooked down and the sauce is thick, about 10 minutes; season with salt and pepper and then take it off the stove.
• Spread the sugo sauce evenly on the crust with a ladle. Rip the mozzarella into pieces with your hands and distribute them on top; scatter some basil leaves all around. Slide the pizza onto the hot stone in the oven and bake for 12 to 15 minutes, until the crust is golden and crisp, and the cheese is bubbly. Garnish with even more fresh basil before serving.
• In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.
• Turn the mixer on low and add the salt and 2 tablespoons of olive oil. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated. When the dough starts to come together, increase the speed to medium; stop the machine periodically to scrape the dough off the hook. Get a feel for the dough by squeezing a small amount together: if it's crumbly, add more water; if it's sticky, add more flour - 1 tablespoon at a time. Mix until the dough gathers into a ball, this should take about 5 minutes.
• Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it's smooth and elastic. Form the dough into a round and place in a lightly oiled bowl, turn it over to coat. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e. over a gas pilot light) until doubled in size, about 1 hour. This is a good time to stick a pizza stone in the oven and preheat them to 500 degrees F.
• Once the dough is domed and spongy, turn it out onto a lightly floured counter. Roll and stretch the dough into a cylinder and divide into 3 equal pieces. Cover and let rest for 10 minutes so it will be easier to roll out.
• Roll or pat out a piece of dough into a 12-inch circle, about 1/8-inch thick. Dust a pizza paddle with flour and slide it under the pizza dough. Brush the crust with a thin layer of olive oil, and top with your favorite flavors. Slide the pizza onto the hot stone in the oven and bake for 12 to 15 minutes, until the crust is golden and crisp. Repeat with the remaining dough.

BASIL ROASTED CHICKEN WITH GARLIC SAUCE

Steps:

• Preheat the oven to 350 degrees.
• Remove the fat, neck, liver and gizzards from the body cavity, then rinse and pat the chicken dry.
• Gently separate the skin from the flesh, running your fingers from the front to the back of the chicken and along the leg and thigh, being careful not to rip the skin or detach it from the bird.
• Mix the butter, chopped basil, parsley, salt and pepper together in a small bowl.
• Rub half of the butter mixture under the loosened skin and then tuck 1/2 of the whole basil leaves under the skin; be sure to get it under the skin around the leg and thigh.
• Put 4 of the garlic cloves into the body cavity of the chicken and scatter the rest in the roasting pan.
• Add the lemon juice and stock.
• Place the chicken, breast-side up, on top of the garlic and stock.
• Roast in the oven, basting occasionally with the pan juices for 1 hour, or until the juices run clear when the thickest part of the thigh is pierced.
• Transfer the chicken to a heated platter and tent with foil to keep warm.
• Pour the juices with the garlic cloves into a blender and puree the mixture.
• (The garlic skins will remain whole.) Strain the puree through a sieve into a medium-sized saucepan, pressing on the garlic skins with the back of a spoon.
• Bring the liquid to a simmer over medium heat, stirring occasionally, about 3 minutes, and add salt and pepper to taste.
• Carve the chicken and serve drizzled with the sauce and garnished with fresh basil leaves.

SPICY BASIL CHICKEN

Steps:

• Heat the oil in a skillet over medium-high heat, and cook the garlic and chile peppers until golden brown. Mix in chicken and sugar, and season with garlic salt and pepper. Cook until chicken is no longer pink, but not done.
• Stir oyster sauce into the skillet. Mix in mushrooms and onions, and continue cooking until onions are tender and chicken juices run clear. Remove from heat, and mix in basil. Let sit 2 minutes before serving.