Chicken a la Pizza

Many of your favorite pizza flavors served on top of marinated and grilled chicken breasts.

• Preparation Time: 15 mins
• Cooking Time: 8 mins
• Total Time: 23 mins
• Calories: 261 Calories

Ingredients

• ¼ teaspoon salt
• freshly ground black pepper
• 2 tablespoons capers
• 2 tablespoons finely chopped fresh parsley
• 2 cloves garlic, peeled and crushed
• 2 tablespoons Mazola® Corn Oil
• 2 (8 ounce) boneless, skinless chicken breasts
• 4 small sprigs fresh rosemary, stemmed and roughly chopped
• 2 tablespoons sherry vinegar or white wine vinegar
• ½ red bell pepper, seeded and sliced
• ½ green bell pepper, seeded and sliced
• ½ yellow onion, thinly sliced
• 1 cup crushed tomatoes with oregano, basil, garlic
• ½ cup shredded reduced-fat mozzarella cheese

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Preheat grill pan or large skillet to medium hot.

Step 4

Remove the chicken from the marinade and drain; discard any remaining marinade.

Step 5

Cook the chicken for about 3 to 4 minutes on one side.

Step 6

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.

Step 7

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.

Step 8

*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.

Step 9

**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.