Recipe by Mazola®
"Many of your favorite pizza flavors served on top of marinated and grilled chicken breasts."
Watch video tips and tricks
2 (8 ounce)
boneless, skinless chicken breasts
garlic, peeled and crushed
4 small sprigs
fresh rosemary, stemmed and roughly chopped
sherry vinegar or white wine vinegar
Mazola® Corn Oil
Freshly ground black pepper
Toppings: Mediterranean option (see other options below)
red bell pepper, seeded and sliced
green bell pepper, seeded and sliced
yellow onion, thinly sliced
crushed tomatoes with oregano, basil, garlic
shredded reduced-fat mozzarella cheese
finely chopped fresh parsley
I made the Hawaiian option and LOVED it! Delicious! The flattening and slicing is time consuming. You need a very sharp knife!! Worth the effort! Yum!
I used the Mediterranean version, making two slight changes in the ingredients. I used jarred roasted red peppers because I had some opened in my fridge, and I used farm fresh tomatoes and added a little garlic and Italian seasoning to them. Otherwise I followed the directions and ingredients--sherry vinegar was my choice. The chicken I used was Costco's organic, and those two chicken pieces were perfect for the two of us. I would definitely make these again! Thanks, Mazola!
Delicious! I opted to use white wine vinegar and marinated everything for a little over 4 hours. Fresh rosemary gave this a nice herb flavor and the chicken came out moist and tender. I made the Mediterranean version and grilled some tomatoes vs. using canned. I also used fresh mozzarella cheese that I shredded over top and fresh basil instead of parsely. Overall, very tasty!
Excellent! Had this for dinner tonight. I made the marinade with cilantro, I didn't have fresh rosemary. I also used olive oil and white vinegar. I grilled my chicken and sautéed peppers and onions with olive oil on the stove. I used hunts diced tomatoes with garlic. And served with Pasta Roni angel hair pasta with herbs. My kids ate an entire breast and they NEVER eat all their chicken. Great meal will have again.
I did the Mediterranean version using a red onion, green pepper and a yellow onion. It's what I had on hand.
We did the Mediterranean version, but added in mushrooms. It was delicious. My 13yo son, who doesn't like bell peppers even loved it. He wants to try more stuff with peppers now. We came up with a lot of other ideas for toppings too. I can't wait to try the others. Yummy!
Having been sick a lot this year my hubby, who is an inexperienced cook, made this the second time. I forgot to tell him to marinate the chicken ahead of time. Instead of marinating, he browned the chicken & then removed it from the pan. He lightly sauteed the mushrooms, onions and peppers and added in the marinade ingredients. Then he returned the chicken to the pan and let it all simmer for about 10 minutes. I think I liked it this way even better. Either way, this recipe is a keeper.
I made the Mediterranean version and my family loved it! I left out the capers but followed the recipe for everything else. Great recipe!
I made the Mediterranean version...Delicious! The marinade complimented the toppings perfectly. This is a keeper~YUM! Thanks for sharing. :)
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken a la Pizza
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 111
The most-tender new vegetables are here just in time for early spring salads!
Creamy, comforting potato soups will warm you up.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make succulent baked chicken with a crispy, corn flake crust.
It's good to be the king! This easy, creamy chicken dish is ready in no time.
See how to make pan-seared chicken breasts in a chipotle and green onion gravy.