Best Chicken Pizzaioli Recipes

CHICKEN PIZZAIOLA

Steps:

• Slice chicken breast into cutlets or you can use already sliced store bought cutlets. Season with salt and pepper.
• Dip each cutlet in flour and dredge both sides.
• In a large skillet pan placed over medium heat add butter and a generous splash of extra virgin olive oil.
• Brown chicken cutlets on each side. Remove from the pan and set aside.
• In the same pan add white wine, stir well and simmer for a minute.Add tomato puree (if it looks too thick add some water), basil leaves and simmer on low heat for 5-7 minutes.
• Place chicken cutlets you've previous set aside in tomato sauce, top with mozzarella slices, season oregano. Cover with a lid and simmer for another 5 minutes until cheese melts.
• Serve hot topped with tomato sauce from the pan.

CHICKEN PIZZAIOLA

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
• Heat the oil in a large skillet over medium heat. Season the chicken breasts on both sides with the salt and pepper. Cook the chicken in the hot oil until completely browned, 2 to 3 minutes per side. Transfer the chicken to the prepared baking dish; cover tightly with aluminum foil.
• Place the potatoes and bell peppers in the skillet. Season with oregano, onion powder, and red pepper flakes. Cook and stir until the vegetables soften, 10 to 15 minutes. Add the tomatoes, tomato paste, and chicken broth to the skillet; bring to a boil. Remove from heat and pour over the chicken breasts; tightly cover again with the aluminum foil.
• Bake in the preheated oven until the chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN PIZZAIOLA

Steps:

• Preheat the oven to 350°F
• Heat the oil in a large ovenproof skillet over medium heat.
• Season the chicken on both sides with the salt and pepper. Saute the breasts until browned on both sides.
• Transfer the chicken to a large plate, and cover. Add the potatoes, onion, peppers, oregano, and pepper flakes to the skillet. Saute for 10 to 15 minutes, until just tender. Add the tomatoes, tomato paste, and broth. Bring it to a boil, and remove from the heat. Add the chicken breasts to the skillet, cover tightly, and place in the oven. Bake for 45 minutes, and serve.