Posts Tagged ‘chicken’

Pizza Chicken



  • Boneless skinless chicken breasts
  • Sliced pepperoni
  • Your favorite spaghetti sauce
  • Rotini or Penne pasta
  • Mozzarella cheese
  • Garlic Powder
  • Crushed Red Pepper
  • Salt and Pepper

Thaw out some chicken breasts, 1 per person.  I recommend doing this in the fridge overnight.  Defrosting in the microwave cooks things a little, but still works.  Try to make sure the breasts are thawed completely also.  You’ll need to flatten them out and if they’re frozen they won’t work as well.

Lay out a strip of plastic wrap big enough for your chicken.  Place chicken down and cover with another piece of plastic wrap.  Hammer them out nice and flat (about 1/4″ to 1/8″ of an inch thick).  I use the bottom of a heavy glass or something similar.  (Note:  DO NOT use the SIDE of a glass or mug.  I once watched someone -who will remain nameless- break a glass that way.  Glass in your food is not a good thing.)

Once the chickens have been flattened out, cover one half of each with sliced pepperoni.  Sprinkle on your garlic powder, crushed red pepper, salt and pepper.

Now hit the dish with some shredded Mootzarella cheese.  You have to say it like that to get in touch with your eye-talian side.

Now fold the uncovered half over the fillings.  Use three or four toothpicks to hold everything in place.  (I suggest trying to use the same number of toothpicks and counting them as you put them in.  I have actually never been able to track this correctly, but it would be nice to know when you’re trying to eat)

Place the chickens in a deep baking pan.  Covering in foil first will help you out later.  Put a couple pads of butter on each chicken and put in a 375 degree oven for 40 minutes.

With about 15 minutes left, get your water boiling and boil your pasta for about 10 minutes.  Also get your pasta sauce heated up.

Melty cheesy goodness. "Butter makes it better"


Put pizza chickens on a bed of pasta.  Drown in sauce and kick it up a notch with some more shredded cheese.  Feast.