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
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.
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
