Peep's Chicken Pizzaiola

Peep's Chicken Pizzaiola

Boneless, skinless chicken breasts
Olive oil or Mediterranean infused olive oil (thyme, garlic, oregano and basil)
Granulated Garlic powder - to taste
Onion powder - to taste
Goya Adobo seasoning - to taste
Accent (or MSG) - to taste - optional
Salt - to taste
Ground black pepper - to taste
Ground Hot red pepper flakes - to taste
2 Fresh garlic cloves - sliced thin
Onion - medium - sliced
Small Red Potatoes - washed and cut in half
Mushrooms - sliced
1 cup Red wine (I use Burgundy wine)
Fresh Oregano - chopped fine
Fresh Basil - chiffonade
Fresh Parsley - chopped fine
1 (15 oz) can plain tomato sauce (or you can use crushed tomatoes)
Chicken stock - if needed

Place oil (I used infused olive oil) in pan and heat.
Place chicken breasts in pan and season with dry spices.
Brown, turn and season other side. Remove breasts from pan.
Add fresh garlic, onion, mushrooms and potatoes to pan; season with dry spices.
Cook till onions, garlic and mushrooms are soft and potatoes are slightly brown.
Add tomato sauce (or crushed tomatoes), wine and fresh herbs to taste. Add chicken to pan.
Bring to boil then lower to simmer.
Cover and cook turning chicken every 10 minutes.
Add chicken stock if liquid is needed.
Cook till potatoes are tender and chicken is fully cooked (180°F).

You can add any or all of these - green olives, green peppers and capers if you like.

Re: Chicken Pizzaiola

thank you for sharing the recipe!! I saw the pic on the today's din din thread and found it very appetizing

Re: Chicken Pizzaiola

urmaniac46 said:

thank you for sharing the recipe!! I saw the pic on the today's din din thread and found it very appetizing

Click to expand...

thank you sweetie!! i usually add the other ingredients in the variations also but i didn't because family didn't want them.

Re: Chicken Pizzaiola

I LOVE steak pizzaiola, which I make in the oven. This chicken breast version is inspired!

I've copied and saved it, without the potatoes (going lower carb) and made it an oven version, only baking it at 350 for a half hour or until the breast is just 160 degrees.

I can't wait to try this, BoPeep!

Lee

Re: Chicken Pizzaiola

QSis said:

I LOVE steak pizzaiola, which I make in the oven. This chicken breast version is inspired!

I've copied and saved it, without the potatoes (going lower carb) and made it an oven version, only baking it at 350 for a half hour or until the breast is just 160 degrees.

I can't wait to try this, BoPeep!

Lee

Click to expand...

thank you sweetie!! add the green peppers, green olives and capers if your leaving out the potatoes. i hope you enjoy it. let me know what you think.

btw i did it on the stove today because it was 82F and i didn't want to heat up the house. this only took 30 minutes simmering to cook.

Re: Chicken Pizzaiola

Well, QBro made this last night, but added too many of the salty ingredients, so we'll have to dial back the salt. Also, the chicken was overcooked, so I'm adjusting the oven time to only 15-20 minutes.

Oh yeah, and I added shredded mozzarella to my version of the recipe.

HOWEVER, the flavors are absolutely wonderful and I'll make it again!

Lee

Re: Chicken Pizzaiola

wow, i missed this one. thanks peep. copied pasted.

and qsis, qbro's version looks fantastic. i can see how it could easily get too salty. i think i'd leave out the adobo.

i love the potato idea, replacing pasta for a starch.

Re: Chicken Pizzaiola

QSis said:

Well, QBro made this last night, but added too many of the salty ingredients, so we'll have to dial back the salt. Also, the chicken was overcooked, so I'm adjusting the oven time to only 15-20 minutes.

Oh yeah, and I added shredded mozzarella to my version of the recipe.

HOWEVER, the flavors are absolutely wonderful and I'll make it again!

Lee

Click to expand...

that looks wonderful!! yours is darker than mine did you use less tomato and more wine? i suggest not to cut out any ingredients just use less.

Re: Chicken Pizzaiola

buckytom said:

wow, i missed this one. thanks peep. copied pasted.

and qsis, qbro's version looks fantastic. i can see how it could easily get too salty. i think i'd leave out the adobo.

i love the potato idea, replacing pasta for a starch.

Click to expand...

thank you sweetie pie!! let me know what you think and what changes if any that you make. i want pics!! LOL

Re: Chicken Pizzaiola

will do.

this is right up my alley, and is easily sold to dw as a healthy dish.

thanks again.

Re: Chicken Pizzaiola

buckytom said:

will do.

this is right up my alley, and is easily sold to dw as a healthy dish.

thanks again.

Click to expand...

btw the Mediterranean infused olive oil (thyme, garlic, oregano and basil) really gives this dixh a nice added flavor.

Q what oil did you use?

Re: Chicken Pizzaiola

i normally use kirkland signature (costco) imported italian evoo, and i have a greek evoo right now - can't remember the name, as well as bertolli light olive oil for higher temp apps.

Re: Chicken Pizzaiola

buckytom said:

i normally use kirkland signature (costco) imported italian evoo, and i have a greek evoo right now - can't remember the name, as well as bertolli light olive oil for higher temp apps.

Click to expand...

ok then just add a pinch of dry rubbed thyme.

Re: Chicken Pizzaiola

Peep, he used your suggested amounts of wine, and I believe he use crushed tomatoes.

I'm sure he used whatever olive oil he bought on sale last. The fresh herbs are all from my garden, and they make it!

Also, I love any dish with green olives and capers!

Lee