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Creamy Chicken Pizza Topping

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Ingredients

Adjust Servings:
250 g chicken breasts
1 tablespoon butter
1 tablespoon flour
1/2 cup milk
1 cup mozzarella cheese, grated and divided
2 tablespoons pineapple juice (reserve juice if using tin)
1/2 cup pineapple, coarsely diced
1 small onion, finely diced
2 teaspoons garlic, crushed
1 teaspoon dried parsley
1 teaspoon dried chives
1/2 teaspoon dried sage
150 g tomato paste

Nutritional information

298.5
Calories
146 g
Calories From Fat
16.3 g
Total Fat
7.9 g
Saturated Fat
74 mg
Cholesterol
553.4 mg
Sodium
16.5 g
Carbs
2.3 g
Dietary Fiber
8.4 g
Sugars
22.6 g
Protein
211g
Serving Size

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Creamy Chicken Pizza Topping

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    Cuisine:

    Super scrummy pizza topping.....just needed a few chilli flakes to pep it up a little for our tastes.
    used our favourite homemade pizza sauce, and went with the pineapple option ( which DH wasn't impressed with at first, but thoroughly enjoyed!).
    Cheers Peter....great recipe.....I salute you!
    Made for AUS/NZ SWAP#84

    • 110 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Creamy Chicken Pizza Topping, A local pizza joint makes a creamy chicken pizza which is one of my favourites so I thought I’d try to recreate it They use mushrooms whereas I’ve used pineapple because I always like the extra sweetness and moisture that pineapple gives to a pizza I’ve assumed you are already armed with a pizza base and know how to use it, personally used Recipe#256080 and cooked on an outdoor grill but then browned a little under a grill For a fresh dough it’s best to pre-cook a little because otherwise the liquid will seep in and make it soggy used the quantities listed to top to a 35cm / 14 pizza, it tends to spread out a bit while cooking so make sure you cook in a well sized tray , Super scrummy pizza topping just needed a few chilli flakes to pep it up a little for our tastes
    used our favourite homemade pizza sauce, and went with the pineapple option ( which DH wasn’t impressed with at first, but thoroughly enjoyed!)
    Cheers Peter great recipe I salute you!
    Made for AUS/NZ SWAP#84


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    Steps

    1
    Done

    Cook Chicken Breast in Oven For 30 Minutes at 180c / 350f or Grill Until Cooked Through. You Can of Course Use Leftover Chicken.

    2
    Done

    Melt Butter Over Gentle Heat in a Small Saucepan and Stir in Flour Until Mixed Well.

    3
    Done

    Stir in Milk Gradually and Continue to Stir Until It Has Reduced Just a Little, not Much Just a Minute or Two.

    4
    Done

    Reduce Temperature to Low and Stir Through Cheese Until It Has Just Melted and Remove from the Heat.

    5
    Done

    Stir Through the Pineapple Juice and Stir Rapidly to Get It Back to a Thinner Consistency.

    6
    Done

    Coarsely Cut the Chicken Into Cubes Roughly 1cm (little Under 1/2") Across and Add to the Cheese Sauce and Mix Through.

    7
    Done

    Stir Through Pineapple, Onion, Garlic, Parsley, Chives and Sage. Place in the Refrigerator 30 Minutes While You Prepare the Oven/Grill or Alternatively It Can Be Done in Advance.

    8
    Done

    Spread the Base With the Tomato Paste or Your Favourite Pizza Sauce and Then Evenly Spread the Chicken Mixture Over the Top.

    9
    Done

    Sprinkle the Remaining 1/2 Cup of Mozzarella Over the Top and Cook as Per Your Preferences Until the Cheese Is Melted Through Etc.

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    Raven Keller

    Culinary artist infusing dishes with creativity and a touch of whimsy.

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