I love pizza. I could eat pizza every day. In fact, a couple of weeks ago I did eat pizza every day. Dan and I ordered $67 worth of Pizza Hut in one day. For a moment there, I felt like I may not be able to, in fact, sustain my love for it, but the feeling of disgust quickly faded. Now I’m back to needing it in my life once again.
Here’s a little different take on chicken that somehow managed to satisfy my craving for pizza, and finally added a little variety to my week.
Pizza smothered chicken.
Olive oil (for frying).
Fresh mozzarella cheese (about 3 ounces).
¾ cup pizza sauce.
1 cup mushrooms.
1 garlic clove.
1 tbs butter.
½ of 1 tomato (on the vine type preferred).
3 small boneless chicken breasts, about ½ lb total.
½ cup panko breadcrumbs.
½ cup parmesan cheese + 1 tsp for topping.
2 tablespoons Italian seasoning.
1 tablespoon basil.
Heat up olive oil in frying pan on low-medium heat.
Mix breadcrumbs, ½ cup parmesan cheese, Italian seasoning, and basil in small bowl.
Stir egg in separate bowl to combine yolk and white.
Dip chicken breasts in egg and then in the breadcrumb mixture.
Fry for ten minutes or until cooked through, flipping breasts every 2 minutes or so.
In the meantime, sauté mushrooms in garlic and butter for about 4-5 minutes, until softened. Set aside.
Turn oven (or toaster oven, my preference) on broil.
Top each chicken breast with a slice of fresh mozzarella, about 1 ounce. I use the big mozzarella balls sold in the cheese section of grocery stores.
Put in oven for 4-5 minutes, only until cheese softens and melts over the chicken.
Top with 1/4 cup pizza sauce (warmed will taste better), tomato (cubed or sliced), mushroom, fresh basil, and mozzarella cheese.