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Grilled Chicken, Sun-Dried Tomato and Arugula Pizza
2013-08-06
https://www.metro.ca/userfiles/image/recipes/pizza-poulet-grille-tomates-sechees-roquette-7088.jpg
PT30M
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PT50M
Preheat the barbecue on medium-high heat. Season the chicken with salt and pepper and grill for 15 minutes or so until cooked through.Let cool and cut into strips. Set aside.In a saucepan, on medium heat, melt the butter and sauté the garlic. Add the sun-dried tomatoes and cook for 2 minutes. Pour the cream into the pan, add the oregano, salt and pepper. Cook until the mixture thickens.Spread the sauce over the pizza crust. Garnish with the chicken strips and sprinkle with cheese.Place the pizza on the barbecue and cook on indirect heat, meaning you will close the flame under the pizza, leaving the other side on medium heat. Cook until the cheese is melted and the crust is crunchy. Remove from the barbecue by sliding the pizza onto a cutting board.Garnish with aragula and serve.
4
Metro
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1 cup (250 mL) thick cooking cream, 15%
1 large chicken breast, butterflied
1 Tbsp. (15 mL) butter
1 to 2 garlic cloves, chopped
1/3 cup (80 mL) sun-dried Tomato, minced
1/2 tsp. (2 mL) dried oregano
salt and freshly cracked pepper
1 pizza crust, 30 to 35 cm (12 to 14 in.)
1/2 cup (125 mL) gouda cheese from here, grated
1/2 cup (125 mL) baby arugula leaves
Grilled Chicken, Sun-Dried Tomato and Arugula Pizza
4
servings
0:30
Preparation
0:20
COOKING
0:50
TOTAL TIME
Ingredients
-
1 cup
(250 mL)thick cooking cream, 15%
-
1
large chicken breast, butterflied
-
1 Tbsp.
(15 mL)butter
-
1 to 2
garlic cloves, chopped
-
1/3 cup
(80 mL)sun-dried Tomato, minced
-
1/2 tsp.
(2 mL)dried oregano
-
salt and freshly cracked pepper
-
1
pizza crust, 30 to 35 cm (12 to 14 in.)
-
1/2 cup
(125 mL)gouda cheese from here, grated
-
1/2 cup
(125 mL)baby arugula leaves
Preparation
Preheat the barbecue on medium-high heat. Season the chicken with salt and pepper and grill for 15 minutes or so until cooked through.
Let cool and cut into strips. Set aside.
In a saucepan, on medium heat, melt the butter and sauté the garlic. Add the sun-dried tomatoes and cook for 2 minutes. Pour the cream into the pan, add the oregano, salt and pepper. Cook until the mixture thickens.
Spread the sauce over the pizza crust. Garnish with the chicken strips and sprinkle with cheese.
Place the pizza on the barbecue and cook on indirect heat, meaning you will close the flame under the pizza, leaving the other side on medium heat. Cook until the cheese is melted and the crust is crunchy. Remove from the barbecue by sliding the pizza onto a cutting board.
Garnish with aragula and serve.
Source :
Metro
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
