Recipes

Recipe: CHICKEN WEEK: WINGLESS BUFFALO CHICKEN PIZZA

Everyone loves chicken, which can be prepared as healthfully or as decadently as a cook wants it to be. This week, we'll share some new ideas for how to prepare it. Don't be a chicken. Try them out. This recipe comes from TV chef Rachael Ray and can be found on www.foodnetwork.com.

INGREDIENTS

3/4 lb. chicken breast cutlets

Extra-virgin olive oil, for drizzling

2 teaspoons grill seasoning, (recommended: McCormick Montreal Seasoning)

1 pizza dough, store bought or from your favorite pizzeria

Cornmeal or flour, to handle dough

2 tablespoons butter

1 tablespoon Worcestershire sauce

2 to 3 tablespoons hot sauce, medium to spicy heat

1/2 cup tomato sauce

1 cup shredded Monterey Jack cheese

1/2 cup blue cheese crumbles

3 scallions, thinly sliced

DIRECTIONS

Preheat oven to 425 degrees. Preheat grill pan to high.

Place chicken on a plate and drizzle extra-virgin olive oil over then season with grill seasoning. When grill is hot, add chicken and cook about 3 minutes on each side.

Stretch dough to form pizza using cornmeal or flour to help you handle it. If you let it rest and warm up a few minutes it will handle even easier. Set pizza on pizza pan to the side and clean board.

In a medium skillet over medium heat, melt butter and stir in Worcestershire, hot sauce, and tomato sauce.

Remove the chicken from grill and thinly slice it. Add chicken to sauce and coat. Cover the pizza dough with the saucy Buffalo chicken, cheeses, and scallions. Bake 18 minutes or until crisp.

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