chicken a la pizza

Ingredients

• Servings: 4
• chicken:
• 2 (8 ounce) boneless, skinless chicken breasts
• 2 cloves garlic, peeled and crushed
• 4 small sprigs fresh rosemary, stemmed and roughly chopped
• 2 tablespoons vinegar or white vinegar
• 2 tablespoons mazola® corn oil
• 1/4 teaspoon salt
• freshly ground black pepper
• toppings: mediterranean option (see other options below)
• 1/2 red bell pepper, seeded and sliced
• 1/2 green bell pepper, seeded and sliced
• 1/2 yellow onion, thinly sliced
• 1 cup crushed tomatoes with oregano, basil, garlic
• 2 tablespoons capers
• 1/2 cup shredded reduced-fat mozzarella cheese
• 2 tablespoons finely chopped fresh parsley

Recipe

Preparation Time: 15 mins Cook Time: 8 mins Ready Time: 53 mins


• 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, 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.