CHICKEN BREAST PIZZA
4 Chicken breasts (use thick ones)
300g Cherry tomatoes
2-3 Cloves of garlic, chopped
4-5 Shallots (2 small onions will do), chopped
150g Mushrooms, chopped
100g Red pepper, chopped
1 cup Shredded mozzarella (you can add a little grated parmesan or cheddar as well if you’d like)
3 tablespoons Chopped basil
1/2 tsp Italian seasoning
2tbs Olive oil
Salt and freshly ground black pepper
1. Cut each chicken breast cross-wise from one side to the other, but not all the way through (butterfly).
2. Flatten the chicken breast using a meat hammer, if you have one, to make it thinner.
3. Place the flattened chicken breasts on a foil-lined baking sheet. Brush or spray each one lightly with olive oil and season with salt and pepper.
4. Grill the chicken breasts until just barely done, about 8 minutes, depending on your grill and the thickness of the chicken. (I used a George Foreman).
Once it’s cooked, remove and place on a oven pan.
5. Prepare your topping by sautéing the onion in olive oil.
6. Add mushrooms, red pepper, Italian seasoning and chopped garlic. Add tomatoes, fry until tomatoes just start to break down. Fry for another minute.
7. Season with salt and pepper
8. Remove the sauce from heat once it reaches your desired thickness. For me, this took about 10 minutes.
9. Spread a couple of spoonfuls of topping on each chicken breast.
10.Top each chicken breast with about 2 tablespoons shredded cheese, and a few pieces of the fresh chopped basil.
11.Return the baking sheet to the broiler for about 5 minutes, until the cheese is melted and golden.
Recipe: Amanda Conradie
Photo: Elize de Kock
