Roasted Garlic Chicken Pizza

Roasted Garlic Chicken Pizza

Prep Time: 4 minutes

Cook Time: 16 minutes

Total Time: 20 minutes

Yield: 3-5 servings

Ingredients

• 1-2 whole heads of roasted garlic(see directions here for how to roast garlic
• 1 pizza crust, homemade or storebought (**see tip below**)
• 1/2 cup PHILADELPHIA brand Italian Herb & Cheese Cooking Creme
• 2-3 cups shredded cooked chicken
• sliced white or red onions
• 1-2 cups shredded Monterrey Jack or Mozzarella cheese
• 1 handful Italian parsley, finely-chopped

Method

Begin by roasting your head(s) of garlic. Once it is ready and cooled to room temperature, carefully squeeze the garlic cloves out of the skin and set aside.

Preheat your oven to 425 degrees (or the temperature specified on your pizza crust, if storebought).

Lay your pizza crust on a floured work surface. Spread the top with the PHILADELPHIA brand Cooking Creme, leaving a 1-inch border for crust. Sprinkle evenly with shredded chicken, onions, roasted garlic cloves, and about half of the chopped parsley. Top evenly with cheese.

Transfer to a pizza baking sheet and bake at 425F degrees for 12-16 minutes, or until the cheese is melted and the crust is golden brown. (Or you can bake it on a pizza stone, following the manufacturer's instructions if you'd like.) Remove pizza and let cool for 5 minutes before slicing. Garnish with the remaining chopped parsley, and serve.

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Article source: http://www.gimmesomeoven.com/roasted-garlic-chicken-pizza/#_a5y_p=1669880

Olive Garden’s Stuffed Chicken Marsala Copy Cat Recipe

Ingredients

Cheese Stuffing

• 8-oz package mozzarella cheese, shredded
• 2 Tbsp sun-dried tomato flakes (drain first if in oil)
• 1/4 cup Parmesan cheese, grated
• 1/2 cup smoked shredded cheese (provolone or gouda)
• 1/2 cup breadcrumbs
• 1 tsp fresh garlic, minced
• 1/3 cup green onions, thinly sliced
• 1/4 tsp red pepper flakes, crushed
• 3/4 cup sour cream (6 oz)
• 1/2 tsp salt
• 1/2 tsp black pepper

Sauce

• 2 small containers button mushrooms, thinly sliced (6 cups)
• 1 small onion, cut in half and thinly sliced lengthwise
• 24 fl oz Marsala wine
• 8 fl oz heavy cream
• Salt and pepper to taste
• 2 lbs skinless, boneless chicken breasts
• 4 fl oz olive oil
• 2 cups all-purpose flour

Directions

Pre-heat oven to 350°F.
COMBINE all cheese stuffing ingredients in a mixing bowl.
BUTTERFLY thickest section of chicken breasts to create 2 lobes.
Pound each breast between 2 sheets of plastic wrap until ¼” - ½” thick.
PLACE flattened chicken breasts on a plate and place desired amount of stuffing on one lobe of each chicken breast.
Gently press stuffing down so it resembles a hockey puck.
FOLD over other lobe of chicken breast; does not have to seal.
HEAT large sauté pan over medium heat.
ADD olive oil and heat until shimmering.
PLACE flour in a shallow pan and season to taste with salt and pepper.
DREDGE stuffed chicken breasts in flour, shaking off excess.
SAUTE chicken breasts with preheated oil, cooking until each side is golden brown.
REMOVE chicken from pan and place in a baking dish.
BAKE for 10-20 minutes, or until juices run clean and center of chicken reaches 165°F.
ADD onions to sauté pan, and stir to loosen chicken drippings.
After 2 minutes, add mushrooms and sauté until onions are translucent.
DEGLAZE pan with Marsala wine – make sure to incorporate drippings from bottom of pan.
HEAT wine to a simmer and add heavy cream.
Simmer on low heat until reduced by half.
PLACE cooked chicken breasts on a plate and top each with onions, mushrooms and sauce.

SERVE with your favorite garlic mashed potato recipe
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Article source: http://www.bloglovin.com/viewer?post=2465137161&group=0&frame_type=a&blog=11267581&frame=1&click=0&user=0

Italian Bacon-Wrapped Chicken Fingers Recipe

Serves 3 to 4 

Ingredients:

• 2 tbsp vegetable oil 
• 1 lb boneless, skinless chicken breast
• 1 egg
• 1/2 c breadcrumbs 
• 1/4 c grated Parmesan cheese
• 1/2 tsp dried basil
• 1/4 tsp dried marjoram 
• 1/4 tsp dried sage
• 1/4 tsp dried rosemary 
• 1/8 tsp garlic powder
• 1/8 tsp onion salt
• 1/16 tsp pepper 
• Bacon, for wrapping 
• Toothpicks, for fastening   

Directions:

Cut the chicken into strips that are 1/2-inch wide and 1/2-inch thick.

In a medium bowl, combine the breadcrumbs, Parmesan, basil, marjoram, sage, rosemary, garlic powder, onion salt and pepper.  Set aside.  

Beat the egg in a large bowl.  Add the chicken and stir well to coat in the egg.  Pick up one of the chicken strips and allow the excess egg to drip off.  Place the chicken strip in the breadcrumb mixture and toss and press to coat evenly.  Repeat with the remaining chicken strips.  

Starting at one end of a chicken strip, wrap a piece of bacon around it, being careful to not overlap the bacon on itself.  Fasten the bacon to each end of the chicken strip with a toothpick.  Repeat with the remaining strips.  

Heat the oil in a large skillet over medium heat.  Once the oil it hot, add the chicken strips.  Cook on all sides until the bacon is crispy on all sides and the chicken is cooked through, about 12 to 15 minutes.  

Drain the chicken strips on paper towels.  Remove the toothpicks.  Serve with BBQ sauce, Ranch dressing or honey-mustard sauce for dipping.

Enjoy!

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Article source: http://cuckooking.blogspot.com/2012/11/italian-bacon-wrapped-chicken-fingers.html