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Pizza with Chicken and Rosemary Potatoes


Serves: 6

Prep Time: 10 minutes

Cooking Time: 20 minutes

Difficulty: Easy

Comments

You can bump up the fiber and nutritional value by sprinkling a couple of tablespoons of flaxseed meal on top of the sauce and underneath the chicken and cheese. Use less cheese and omit the salt if you are watching your sodium intake.

Ingredients

1 pizza dough, refrigerated roll such as Pillsbury, (13.8 ounces)

1 pound chicken breast, boneless and skinless

1 1/2 cups cheese, mozzarella, low moisture and part skim milk, shredded

2 tablespoon(s) Dijon mustard

2 tablespoons honey

2 teaspoons rosemary leaves, fresh

2 potato(es), yukon gold or red

1/2 teaspoon salt

1/2 teaspoon pepper, black, ground

1/2 teaspoon garlic powder

2 teaspoons olive oil

Preparation

Preheat oven to 425 degrees (if using a dark or nonstick pan set it at 400 degrees). Spray baking sheet with cooking spray or lightly spread olive oil on it with a paper towel. Open the pizza dough and roll it out onto the baking sheet. Press the dough to your desired thickness. Bake for 9-10 minutes. While crust is baking, heat a large skillet over medium high heat. Cut chicken into 1 inch strips and cut strips into 1 inch cubes. Season the chicken with garlic powder, salt and pepper. Heat oil and add chicken to the skillet. Brown on both sides for 2-3 minutes each side. Remove from stove. Wash potatoes and stick a few times with a fork. Place in a microwave bowl with a little water and cook for 3-4 minutes until soft with a fork. Remove from microwave and slice thinly. Remove pizza crust from oven. Spread honey mustard evenly around the pizza crust. Sprinkle the flax seed meal over the mustard (optional for nutritional boost). Top with chicken, then potatoes, then rosemary. Top with the mozzarella cheese. Sprinkle with parmesan if desired. Place back in oven for approximately 6 or 7 minutes until cheese is melted to desired level and crust is golden. Cut into 12 pieces.

Nutrition

Per Serving: 395 calories,11 g fat, 5g saturated fat,28 g protein, 45g carbohydrates, 2g dietary fiber,972 mg sodium


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