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Printed Book:

116

Chicken Pizza

Heat olive oil in a frying pan over medium-high heat. Add garlic and stir for 1 minute. Add tomatoes, pesto, Italian seasoning and salt. Cover the pan to trap heat and cook to soften the tomatoes for 8–10 minutes. Stir basil into the sauce until the leaves wilt. Grill or pan-fry chicken breasts for a few minutes on each side until cooked through. Transfer the chicken to baking sheets, drizzle with oil, and sprinkle on pepper, garlic, onion, fennel seed, red pepper and thyme. Top generously with sauce, then mozzarella cheese. Broil to melt and brown the cheese, about 2–3 minutes. Remove to plates and serve.

Ingredients:

1)

olive oil : 1 tablespoon

2)

garlic cloves, thinly sliced : 2

3)

halved cherry tomatoes : 3 cup

4)

pesto : 1 teaspoon

5)

Italian seasoning : 0.25 teaspoon

6)

sea salt, or to taste : 0.25 teaspoon

7)

large handful of basil leaves : 1

8)

chicken breasts, butterflied and pounded very thinly : 4

9)

olive oil, for drizzling :

10)

black pepper : 0.13 teaspoon

11)

granulated garlic : 1 teaspoon

12)

granulated onion : 1 teaspoon

13)

fennel seed : 1 teaspoon

14)

red pepper flakes : 0.5 teaspoon

15)

chopped fresh thyme : 2 tablespoon

16)

shredded mozzarella : 1 cup

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