Chicken a la Pizza Recipe - Allrecipes.com
Chicken a la Pizza Recipe
  • READY IN 53 mins

Chicken a la Pizza

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    8 mins
  • READY IN

    53 mins

Directions

  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.
  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.
  3. Preheat grill pan or large skillet to medium hot.
  4. Remove the chicken from the marinade and drain; discard any remaining marinade.
  5. Cook the chicken for about 3 to 4 minutes on one side.
  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.
  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.
  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.
  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.
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Footnotes

  • Other Toppings:
  • *Hawaiian option: 1 cup cubed fresh pineapple; 1/2 medium red onion, thinly sliced; 1 cup canned crushed tomatoes with oregano, basil, garlic; 1/4 cup sliced black olives; 1/2 cup shredded reduced-fat mozzarella cheese; 2 tablespoons finely chopped fresh parsley
  • **Mexican option: 1 jalapeno pepper, sliced and seeded; 1 cup canned crushed tomatoes; 1/4 cup chopped scallions; 1/2 cup shredded reduced-fat Monterey Jack cheese; 2 tablespoons chopped fresh cilantro; 1 tablespoon finely chopped fresh oregano
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Reviews More Reviews

Mar 28, 2014

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!

 
Mar 26, 2014

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!

 

11 Ratings

Jun 11, 2014

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!

 
Jan 14, 2015

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.

 
Sep 22, 2014

I did the Mediterranean version using a red onion, green pepper and a yellow onion. It's what I had on hand.

 
Sep 25, 2014

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.

 
Jun 19, 2014

I made the Mediterranean version and my family loved it! I left out the capers but followed the recipe for everything else. Great recipe!

 
Jun 08, 2014

I made the Mediterranean version...Delicious! The marinade complimented the toppings perfectly. This is a keeper~YUM! Thanks for sharing. :)

 

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Nutrition

  • Calories
  • 261 kcal
  • 13%
  • Carbohydrates
  • 7.8 g
  • 3%
  • Cholesterol
  • 74 mg
  • 25%
  • Fat
  • 12.4 g
  • 19%
  • Fiber
  • 1.6 g
  • 7%
  • Protein
  • 28.2 g
  • 56%
  • Sodium
  • 550 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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