Chicken – Page 10 – Seven Plates

Take away the pizza dough and use a flattened chicken breast to layer the toppings. Here I used pepperoni, tomato and cheese. Call it “pizza” without the crust.

Ingredients:

4 boneless, skinless chicken breasts

2 Tbsp of vegetable oil

2 cups of prepared marinara sauce

8 sliced of pepperoni

8 slices of fresh mozzarella

dried basil for garnish

Flatten each chicken breast to 1/2″ in thickness. Transfer to a pre-heated skillet, basted with oil, and cook 3 minutes on each side or until a brown crust starts to form. Turn off heat.

Add 3-4 Tbsp of marinara sauce to each chicken breast. Place a slice of pepperoni on top. Layer a thick slice of tomato and then a slice of mozzarella. Garnish with a dash of dried basil.

Place under a broiler oven and heat until cheese starts to brown and bubble.

Jambalaya is a dish that seems ethnic, but when you think about it, the recipe is made of pantry ingredients along with Creole Seasoning. Yep. Easy and adventurous all at the same time.

Ingredients:

1 lb of cooked Andouille Sausage

2 cups of cooked, pulled chicken

3 stalks of celery, sliced into pieces

1 green bell pepper, diced

1 yellow onion, diced

2 cups of white rice

2 Tbsp of butter

4 cups of chicken broth

1 Tbsp of Creole Seasoning

1 tsp of oregano

1 tsp of basil

salt and pepper to taste

2 cloves of garlic, minced

1 bay leaf

1-14.5 oz can of diced tomatoes

Over medium heat in a dutch oven, brown sausage. After 3-5 minutes, remove from heat and set aside. In the same pan, add onion, celery and green pepper. Add spices. Saute until tender.

Add rice then butter. Stir until combined. Add diced tomatoes and broth. Cook for 20 minutes over low heat. Add browned sausage and chicken. Stir and heat thoroughly.