Monday, October 21, 2013

Ingredients 1 tube (13.8 ounces) refrigerated pizza crust 1 cup buffalo wing sauce, divided 1-1/2 cups (6 ounces) shredded cheddar cheese 1-1/2 cups (6 ounces) part-skim shredded mozzarella cheese 2 pounds boneless skinless chicken breasts, cubed 1/2 teaspoon each garlic salt, pepper and chili powder 2 tablespoons butter 1/2 teaspoon dried oregano Celery sticks and blue cheese salad dressing Directions Unroll pizza crust into a lightly greased 15-in. x 10-in. x 1-in. baking pan; flatten dough and build up edges slightly. Bake at 400° for 7 minutes. Brush dough with 3 tablespoons buffalo wing sauce. Combine cheddar and mozzarella cheeses; sprinkle a third over the crust. Set aside. In a large skillet, cook the chicken, garlic salt, pepper and chili powder in butter until chicken is no longer pink. Add the remaining wing sauce; cook and stir over medium heat for about 5 minutes or until the chicken is no longer pink. Spoon over cheese. Sprinkle with oregano and remaining cheese. Bake for 18-20 minutes or until crust is golden brown and cheese is melted. Serve with celery and blue cheese dressing. Yield: 8 slices, 4 servings.

Perfect Fried Chicken
Perfect Fried Chicken
chicken salad
chicken salad
Ingredients 1 tube (13.8 ounces) refrigerated pizza crust 1 cup buffalo wing sauce, divided 1-1/2 cups (6 ounces) shredded cheddar cheese 1-1/2 cups (6 ounces) part-skim shredded mozzarella cheese 2 pounds boneless skinless chicken breasts, cubed 1/2 teaspoon each garlic salt, pepper and chili powder 2 tablespoons butter 1/2 teaspoon dried oregano Celery sticks and blue cheese salad dressing Directions Unroll pizza crust into a lightly greased 15-in. x 10-in. x 1-in. baking pan; flatten dough and build up edges slightly. Bake at 400° for 7 minutes. Brush dough with 3 tablespoons buffalo wing sauce. Combine cheddar and mozzarella cheeses; sprinkle a third over the crust. Set aside. In a large skillet, cook the chicken, garlic salt, pepper and chili powder in butter until chicken is no longer pink. Add the remaining wing sauce; cook and stir over medium heat for about 5 minutes or until the chicken is no longer pink. Spoon over cheese. Sprinkle with oregano and remaining cheese. Bake for 18-20 minutes or until crust is golden brown and cheese is melted. Serve with celery and blue cheese dressing. Yield: 8 slices, 4 servings.
Ingredients  1 tube (13.8 ounces) refrigerated pizza crust  1 cup buffalo wing sauce, divided  1-1/2 cups (6 ounces) shredded cheddar cheese  1-1/2 cups (6 ounces) part-skim shredded mozzarella cheese  2 pounds boneless skinless chicken breasts, cubed  1/2 teaspoon each garlic salt, pepper and chili powder  2 tablespoons butter  1/2 teaspoon dried oregano  Celery sticks and blue cheese salad dressing   Directions  Unroll pizza crust into a lightly greased 15-in. x 10-in. x 1-in. baking pan; flatten dough and build up edges slightly. Bake at 400° for 7 minutes. Brush dough with 3 tablespoons buffalo wing sauce. Combine cheddar and mozzarella cheeses; sprinkle a third over the crust. Set aside.   In a large skillet, cook the chicken, garlic salt, pepper and chili powder in butter until chicken is no longer pink. Add the remaining wing sauce; cook and stir over medium heat for about 5 minutes or until the chicken is no longer pink. Spoon over cheese. Sprinkle with oregano and remaining cheese.   Bake for 18-20 minutes or until crust is golden brown and cheese is melted. Serve with celery and blue cheese dressing. Yield: 8 slices, 4 servings.

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