Chicken a la Pizza

Name: Chicken a la Pizza
Cuisine: Europian,Western

Features:

Cuisine:

Western

Directions

Ingredients :

2 (8 ounce) boneless

skinless chicken breasts

2 cloves garlic

peeled and crushed

4 small sprigs fresh rosemary

stemmed and roughly chopped

2 tablespoons sherry vinegar or white wine vinegar

2 tablespoons Mazola® Corn Oil

¼ teaspoon salt

Freshly ground black pepper

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

2 tablespoons capers

½ cup shredded reduced-fat mozzarella cheese

2 tablespoons finely chopped fresh parsley

Methods :

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.

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.

Preheat grill pan or large skillet to medium hot.

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

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

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.

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.

*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.

**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.