FLATBREAD PIZZA WITH BBQ CHICKEN, GRUYERE AND CARAMELIZED ONION
I love the new flatbreads that make a great low-calorie pizza crust. My grocery chain carries a brand called "FlatOut" in the deli area. If you can't find flatbreads, use a thin pre-baked pizza crust or use pita breads (split in half to make thin rounds). Top with chicken, caramelized red onion and Gruyere for a very fancy treat that is moderate in calories and fat.
Provided by CookinDiva
Categories < 30 Mins
Time 30m
Yield 4 flatbreads, 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Prepare flatbreads - It works best if the flatbreads have dried and crisped a bit before adding pizza toppings. So as my oven is pre-heating, I place the flatbreads on parchment paper and bake them for 5 minutes on each side. After 10 minutes, the flatbread is still soft but it won't get soggy when you bake it with pizza toppings.
- While flatbreads are pre-baking, saute sliced red onion in 1 T. oil about 8-10 minutes over MEDIUM heat. Set onions aside.
- To assemble - spread each pre-baked flatbread with 1 T. Boursin cheese. Then divide equally red onion, cooked chicken, and shredded Grueyere cheese. Drizzle each pizza with about 1/4 cup BBQ sauce.
- Bake 400 degrees for 10 minutes.
Nutrition Facts : Calories 283.9, Fat 18.9, SaturatedFat 7.5, Cholesterol 57.1, Sodium 629.9, Carbohydrate 11.9, Fiber 1.3, Sugar 4.2, Protein 16.3
GRUYERE CHICKEN TRIANGLES
Number Of Ingredients 8
Steps:
- 1. Heat oven to 375°F. In medium bowl, combine chicken, broccoli, cheese, roasted peppers and fines herbes mix well.2. Unroll phyllo sheets cover with plastic wrap or cloth towel to prevent drying out. Place 1 phyllo sheet on work surface spray with nonstick cooking spray. Top with second phyllo sheet spray again. With sharp knife, cut phyllo into six 12-inch-long strips.3. For each appetizer, place 1 rounded teaspoon chicken mixture at end of 1 strip. Fold 1 corner of strip diagonally over filling. Continue folding to end of strip into a triangular bundle, as if folding a flag (see diagram). Place on ungreased cookie sheet. Repeat with remaining phyllo sheet. Sprinkle bundles with paprika.4. Bake at 375°F. for 15 to 20 minutes or until golden brown. Serve warm.Nutrition Information Per Serving: Serving Size: 1 Appetizer * Calories: 50 * Calories from Fat: 25 * % Daily Value: Total Fat: 3 g 5% * Saturated Fat: 1 g 5% * Cholesterol: 4 mg 1% * Sodium: 40 mg 2% * Total Carbohydrate: 4 g 1% * Dietary Fiber: 0 g 0% * Sugars: 0 g * Protein: 2 g * Vitamin A: 2% * Vitamin C: 4% * Calcium: 2% * Iron: 0% * Dietary Exchanges: 1/2 Starch, 1/2 Fat or 1/2 Carbohydrate, 1/2 Fat
Nutrition Facts : Nutritional Facts Serves
PEAR, LEEK AND GRUYèRE TURNOVERS
Categories Cheese Fruit Appetizer Bake Vegetarian Lunch Pear Leek Spring Bon Appétit Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 first course servings
Number Of Ingredients 8
Steps:
- Melt butter in heavy large skillet over medium heat. Add leeks; stir 1 minute. Reduce heat to low; cover and cook until leeks begin to brown, stirring occasionally, about 7 minutes. Stir in pear and sugar. Increase heat to medium; saut uncovered until any liquid evaporates, about 2 minutes. Season with salt and pepper. Transfer to bowl; cool. Stir in cheese and chives.
- Place puff pastry sheets on work surface. Using 4 1/2-inch-diameter tartlet-pan rim or bowl as aid, cut out 4 rounds from each pastry sheet. Roll out each pastry round to 5-inch circle. Place leek mixture on half of each pastry round, dividing equally. Brush pastry edges with egg glaze. Fold pastry over filling, pressing to adhere. Press edges with fork to seal. Brush turnovers with egg glaze. Pierce pastry in several places with toothpick. Place on baking sheet. Chill 20 minutes.
- Preheat oven to 400°F. Bake turnovers until puffed and golden, about 18 minutes. Serve warm.
GRUYERE CHICKEN
Lovely to have for a shower, take to a bereavement or family reunion, or just to enjoy with your family or friends. This bubbly chicken dish is one of my families favorites.
Provided by Michele7
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt 3 T of butter or margarine in a skillet.
- Add the onion; cover and cook slowly until soft but not brown.
- Remove skillet from heat.
- Mix the cheese, stuffing mix, and paprika together.
- Rinse the chicken pieces in cold water and pat dry with paper towels.
- Lightly sprinkle the breasts with salt and pepper.
- Spread half of the cooked onion in the bottom of a 2 quart square baking dish.
- Add the chicken, and top with the remaining with onion.
- Cover with the cheese and stuffing mix.
- Combine the white wine and chicken broth, and pour over casserole.
- Dot with remaining 2 T of butter.
- Bake, uncovered, in a 350 oven for 35-40 minutes or until top is bubbly and lightly browned.
- If the chicken pieces are bigger and need more cooking time, check after 35 minutes and then cover with foil to add additional minutes.
- The chicken should be tender with no pink remaining.
- Let stand for 10 minutes before serving.
- This recipe is doubled easily.
GRUYERE CHICKEN
Make and share this Gruyere Chicken recipe from Food.com.
Provided by Evie3234
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Flatten chicken breasts until 1/2 inch thick (I use heel of my hand).
- Dust the breasts with the flour, shaking off any excess.
- Heat the oil in a frying pan, add the chicken and cook for 5 minutes on each side or until golden brown.
- Transfer to a lined baking tray and cover with foil.
- Add the mushrooms and spring onions to the frying pan and cook for 2 minutes or until the spring onion is soft.
- Add the cream and brandy and bring to the boil.
- Reduce the heat and simmer for 1 minute or until the sauce reduces slightly, season with salt and the freshly ground black pepper.
- Spoon the sauce over the chicken and top with the cheese.
- Place under a hot grill until cheese melts and begins to brown.
Nutrition Facts : Calories 538.7, Fat 25.6, SaturatedFat 11.3, Cholesterol 192.3, Sodium 235.2, Carbohydrate 8.7, Fiber 0.8, Sugar 0.9, Protein 63.1
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