Tag Archives: chicken

Keto Chicken Cheese Bake

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful tonight:

Keto Chicken Cheese Bake

Keto Chicken Cheese Bake

This Keto Chicken Cheese Bake is loaded with tender pieces of chicken, mushrooms, bacon and spinach in a decadent cream sauce.

Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Servings: 10
Calories: 541
Author: A Family Feast

INGREDIENTS
1 pound bacon

8 ounce package cream cheese

½ cup grated Parmesan cheese

1 ½ cups sharp cheddar cheese, shredded

1/3 cup avocado mayonnaise

1 cup heavy cream

½ teaspoon hot sauce, we used Cholula

1 teaspoon dry mustard

½ teaspoon white pepper

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon paprika

1 store bought cooked rotisserie chicken, meat removed and chopped into bite sized pieces

1 ½ cups red onion, diced

8 ounces baby bella mushrooms, sliced

1 tablespoon fresh garlic, minced

8 ounces baby spinach

2 cups mozzarella cheese, shredded

INSTRUCTIONS

  • Preheat oven to 375 degrees F.
  • In a large skillet, cook bacon to crisp, remove to paper towels and reserve three tablespoons of bacon fat.
  • While the bacon is cooking, in a medium sauce pan, place cream cheese, Parmesan cheese, cheddar cheese, avocado mayonnaise, heavy cream, hot sauce, mustard, pepper, garlic powder, onion powder and paprika.
  • Cook over medium heat and stir with a wooden spoon until creamy.
  • Crumble bacon and add to the cream mixture.
  • Clean skillet and add two tablespoons of the bacon fat and saute onions over medium high heat for three minutes.
  • Add the remaining tablespoon of bacon fat and add the mushrooms and sauté for five minutes.
  • Add the garlic and spinach and toss to coat the spinach and cook until wilted, about two minutes.
  • Add the cream mixture and cooked chicken and heat then pour into an 8X12 inch casserole dish.
  • Sprinkle on the two cups of mozzarella cheese and bake for 20 minutes.
  • Place under the broiler and brown, 1-2 minutes.
  • Let sit ten minutes to set up and serve 10 portions.

There will be a little liquid on the bottom which will eventually absorb into the mixture. Spoon a little over each portion.


NUTRITION
Calories: 541kcal | Carbohydrates: 8g | Protein: 30g | Fat: 44g | Saturated Fat: 20g | Cholesterol: 129mg | Sodium: 754mg | Fiber: 1.5g | Sugar: 4g |



 

Cheesy Creamy Low-Carb Chicken Cordon Bleu

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful tonight:

Cheesy Creamy Low-Carb Chicken Cordon Bleu

Cheesy Creamy Low-Carb Chicken Cordon Bleu Bake found on KalynsKitchen.com

Cheesy Creamy Low-Carb Chicken Cordon Bleu Bake is so delicious that you definitely won’t miss the breaded coating.

Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour, 10 minutes
Servings: 8
Calories: 480
Author: KALYN DENNY

INGREDIENTS
CHICKEN INGREDIENTS
4 large, thick boneless, skinless chicken breasts (see notes)
1 T olive oil
1 tsp. poultry seasoning
salt to taste
4 slices ham, cut in half lengthwise to make 8 pieces to lay on top of a chicken breast
4 slices Swiss cheese, cut in half lengthwise to make 8 pieces to lay on top of each slice of ham
1/2 cup freshly-grated Parmesan
SAUCE INGREDIENTS:
8 oz. cream cheese, cut into cubes and softened at room temperature until it can be beaten with a whisk
1/4 cup chicken stock
1/4 cup sour cream
1/4 cup mayo
1 tsp. Dijon mustard
1/2 cup freshly-grated Parmesan

INSTRUCTIONS

  • Preheat oven to 375F/190C.
  • Cut the cream cheese into cubes and place in a bowl or an oversize measuring cup and let it soften while you prepare the chicken.
  • Trim fat and any undesirable parts from each chicken breast, then cut each breast in half lengthwise so each one makes two thin chicken cutlets.
  • Rub a pinch of poultry seasoning (affiliate link) on one side of each chicken cutlet.
  • Heat the oil over medium-high heat in a large frying pan, add chicken, and cook 2 minutes on each side. Remove chicken to paper towels spread out on the counter. (If you have a giant pan you might be able to cook all 8 pieces at once, but most people will need to cook it in two batches.)
  • Put another layer of paper towels on top of the chicken and press down so you can absorb any extra water from the chicken.
  • While chicken cooks, cut the slices of ham and cheese lengthwise so you have 8 pieces each.
  • Lay chicken pieces out in a large baking dish. (I used a dish that was 10″ x 14″. You might need two dishes if you don’t have one that’s big enough.)
  • Put a slice of ham and then a slice of cheese on top of each chicken breast.
  • Test the cream cheese and see if it’s soft enough to whisk. If not you can microwave it for 20-30 seconds to soften. Then whisk the chicken stock into the cream cheese, followed by the sour cream, the mayo, the Dijon, and finally the Parmesan. The sauce will be thick.
  • Use a rubber scraper to spread the sauce over the top of the chicken. Sprinkle with the other 1/2 cup grated Parmesan.
  • Bake 35-40 minutes, or until the dish is bubbling hot and starting to brown on top.
  • Serve hot, and wait for compliments!
  • Leftovers will keep several days in the fridge and can be reheated in the microwave or in a covered dish in the oven or a toaster oven.


NUTRITION
Calories: 480kcal | Carbohydrates: 5g | Protein: 44g | Fat: 31g | Saturated Fat: 13g | Cholesterol: 156mg | Sodium: 1037mg | Fiber: 0g | Sugar: 2g |



 

Creamy Spinach Artichoke Chicken Skillet

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful tonight:

Creamy Spinach Artichoke Chicken Skillet

Chicken breast covered in spinach artichoke sauce in skillet and garnished with red pepper flakes

This spinach artichoke chicken skillet is made with tender seared chicken breast, covered in a creamy, dairy-free spinach and artichoke sauce. It’s an easy, low carb, 30 minute weeknight dinner for all the spinach artichoke dip lovers! Paleo, Whole30, & Keto too!
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4-6
Calories: 352
Author: Abbey Blackwell

INGREDIENTS
For the chicken breast:

4 small-medium boneless skinless chicken breast or 2 large halved
1 tablespoon basil
1 tablespoon garlic powder
1 teaspoon sea salt
1/2 teaspoon black pepper
1 tablespoon ghee
For the creamy sauce:

1 tablespoon ghee
3 cloves garlic, minced
1 yellow onion, finely chopped
1/4 cup chicken broth
1 13.5-ounce can unsweetened full-fat coconut milk, (I recommend Thai Kitchen Coconut Milk)
1/2 lemon, juiced
1 tablespoon arrowroot starch
1 teaspoon garlic powder
1 teaspoon basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 14-ounce can quartered artichoke hearts, drained and chopped
2 cups packed spinach
red pepper flakes, garnish

INSTRUCTIONS

  • Season the chicken breast on both sides with basil, garlic powder, salt and black pepper. Heat oil over medium heat in skillet. Sauté chicken breast on each side for 6-8 minutes. Transfer cooked chicken breast to a plate.
  • Wash skillet out to remove brown bits. In the same skillet, over medium heat, melt ghee. Add garlic and onions, and sauté over medium heat for 1-2 minutes.
  • Add the chicken broth, coconut milk, lemon juice, arrowroot, salt, and pepper to the skillet. Whisk together. Simmer for 2-3 minutes or until sauce thickens. Reduce heat to low. Stir in artichoke hearts and spinach. Return the chicken to the skillet, and spoon the sauce over the chicken. Garnish with red pepper flakes. Serve hot.


NUTRITION
Calories: 352kcal | Carbohydrates: 10g | Protein: 28g | Fat: 23g | Cholesterol: 93mg | Sodium: 121mg | Sugar: 2g | Vitamin A: 90IU | Vitamin C: 15mg |

 

French Onion Chicken Bake

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful tonight:

French Onion Chicken Bake

baked chicken piece on a dish with salad

French Onion Chicken Bake is a quick and easy baked chicken recipe for fellow French onion soup lovers, complete with caramelized onions and a blend of two cheeses.
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 Hour
Servings: 4
Calories: 492
Author: Tammi

INGREDIENTS
4 Onions, peeled and sliced
4 Tbsp. Butter
4 cloves Garlic, minced
1/2 tsp Pepper
1 tsp Thyme
2/3 cup Low Sodium Beef Broth
2 Tbsp. Balsamic Vinegar
4 Chicken Breasts, boneless skinless
1/2 tsp Salt
1 cup Mozzarella Cheese, shredded
1/2 cup Parmesan Cheese, shredded

INSTRUCTIONS

  • Preheat the oven to 400 degrees and spray a baking dish with cooking spray
  • Add butter to a large skillet on med to high heat. Add in sliced onions and cook for 5 minutes, stirring occasionally.
  • Reduce the heat on the pan to medium and add in the garlic, pepper and thyme and cook for another minute
  • Stir in the beef broth and the balsamic vinegar and cook until the onions have a jam-like consistency, about 10 minutes.
  • When onions are caramelized, place about 1/3 of the mixture into the bottom of the greased baking dish.
  • Place chicken on top of the onions and sprinkle with the salt.
  • Place remaining onions on top of the chicken along with the mozzarella and parmesan cheeses.
  • Bake for 30 minutes or until the chicken has a safe internal temperature of 165 degrees.
  • Serve warm and enjoy!


NUTRITION
Calories: 492kcal | Carbohydrates: 15g | Protein: 49g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 165mg | Sodium: 960mg | Fiber: 1g | Sugar: 6g |



 

Hawaiian Chicken With Coconut Rice

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful tonight:

Hawaiian Chicken With Coconut Rice

A top down view of a bowl of Hawaiian Chicken with Coconut Rice

A yummy, easy and super flavorful dinner meal! Grilled chicken bursting with salty, sweet, tangy flavors serve with grilled pineapple on a bed of coconut rice. 
Prep Time: 20 minutes, marinate 1 hour
Cook Time: 30 minutes
Total Time: 1 Hour, 50 minutes
Servings: 3
Calories: 879
Author: JOYOUS APRON

INGREDIENTS
Hawaiian Chicken
~1 1/2 lbs chicken tenderloins 7-8 pieces
1/2 fresh ripe pineapple
1/4 cup pineapple juice
1/4 cup soy sauce
3 tbsp ketchup
2 tbsp brown sugar
5-6 cloves fresh garlic
2 tbsp canola oil
2 tbsp honey
Coconut Rice
1 cup basmati or jasmine rice
3/4 cup coconut milk
3/4 cup water
1 tbsp Fresh parsley chopped

INSTRUCTIONS

Hawaiian Chicken

  • In a food processor or blender, blend pineapple juice, soy sauce, ketchup, brown sugar, fresh garlic and canola oil to create the marinade for the chicken.
  • Add chicken and marinade into a zip lock bag, mix well to ensure all chicken tenderloins are covered with marinate. Marinate for 1 hour, or up to 24 hours (the longer the better!).
  • Grease a grill pan, cast iron grill, charcoal grill, electric grill or non-stick skillet.
  • Cook chicken until it reaches 165 degrees F. Flip halfway through. Once chicken is done, brush honey on both sides of the tenderloins and remove.
  • Slice pineapple into 1/2-1 inch thick slices and grill on both sides.

Coconut Rice

  • On the stovetop, in a pot, bring to boil rice, water and coconut milk. Once boiled, bring to medium low heat and cook covered (cover with a tight lid and do not open) for ~17-20 minutes. Remove from heat.
  • If using a rice cooker, follow rice cooker instruction. Use 1:1 ratio of coconut milk to water to substitute for the amount of water needed to cook the rice.
  • Combine
  • Serve chicken and pineapple on a bed of coconut rice, and sprinkle with fresh parsley. Enjoy!


NUTRITION
Calories: 879kcal | Carbohydrates: 100g | Protein: 57g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 145mg | Sodium: 1517mg | Fiber: 3g | Sugar: 40g | Vitamin A: 355IU | Vitamin C: 81mg | Calcium: 78mg | Iron: 4mg



 

BBQ Chicken Tostadas

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful tonight:

BBQ Chicken Tostadas

Easy BBQ Chicken Tostada recipe from The Weeknight Dinner Cookbook

Pick up a rotisserie chicken from the store, use up leftovers, or even make a new batch in your slow cooker to make this easy dinner recipe the family will love. With your favorite barbecue sauce and cheese, what’s not to love?!

Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings: 4
Calories: 693
Author: Brianne

INGREDIENTS
8 tostada shells or 8 corn tortillas, brushed lightly with olive oil and baked for 3-5 minutes per side, until crispy
3 cups cooked and shredded chicken
1 1/2 cups of your favorite barbecue sauce, divided
2 cups shredded cheese (Mary uses mozzarella in the cookbook, but I have also used cheddar, Monterey Jack, or a blend)
3 green onions, very thinly sliced (optional)

INSTRUCTIONS

  • Preheat your oven to 350°F. Lay out the tostada shells (or baked tortillas) on two rimmed baking sheets.
  • Combine the chicken and 1 cup of the barbecue sauce in a small bowl, and stir to coat.
  • Divide the chicken between the tostada shells and top with the cheese (about ¼ cup on each).
  • Bake for 6 to 8 minutes, just until the cheese is melted.
  • Remove from the oven and drizzle with the remaining ½ cup barbecue sauce. Sprinkle with green onions, if desired.


NUTRITION (For 2)
Calories: 693kcal | Carbohydrates: 66g | Protein: 31g | Fat: 33g | Saturated Fat: 13g | Cholesterol: 107mg | Sodium: 1730mg | Fiber: 3g | Sugar: 36g | Vitamin A: 825IU | Vitamin C: 4mg | Calcium: 359mg | Iron: 2.3mg



 

Cilantro Lime Chicken

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful tonight:

Cilantro Lime Chicken

Easy Cilantro Lime Chicken with deliciously tasty marinade, low in carbs and perfect for keto, paleo, and whole30 diets.

Prep Time: 40 minutes
Cook Time: 10 minutes
Total Time: 50 minutes
Servings: 8
Calories: 187
Author: Sheena Strain

INGREDIENTS
8 Boneless skinless chicken thighs , about 2lb
MARINADE
1 cup cilantro leaves, packed , measure un-chopped leaves, about 1/2 bunch
1 tsp lime zest
1/4 cup lime juice , about 3 limes
3 cloves garlic , chopped
1 tsp cumin
1 tsp salt
1 tsp black pepper
3 tbsp olive oil
Garnish
cilantro leaves
lime wedges

INSTRUCTIONS

  • Add all the marinade ingredients to a blender, and pulse until smooth.
  • Place the chicken pieces in a bowl or ziplock bag and add in the marinade and ensure that the chicken is evenly coated.
  • Let it marinate in the fridge for 30 minutes or up to 4 hours.

Stove Top Method

  • Heat a cast iron grill pan on a medium high heat and brush with olive oil
  • Grill each piece of chicken for about 5 minutes per side or until it reaches an internal temperature of 165°F, check using a digital meat thermometer. (I do not recommend this method for cooking bone in thighs, use the oven or the grill.)

Oven Baked Method

  • Preheat your oven to 375°F
  • Bake the marinated boneless skinless chicken thighs for 25-30 minutes, Bone in thighs usually take about 45 minutes to cook.
  • Check that they are fully cooked to an internal temperature of 165°F by using a digital meat thermometer.

Grilling Method

  • Sear the chicken pieces for about two to three minutes per side over the hottest part of the grill first.
  • You may need to move the chicken to the less hot part off the grill to finish cooking it, especially if you are using bone in thighs as they will take longer to cook than boneless skinless or pounded thin chicken breast and may burn before they are fully cooked if left over the hottest part of the grill.
  • Boneless skinless thighs may take about 4-5 mins per side to cook, bone in thighs can take up to 15 minutes per side.
  • Check that it is fully cooked to an internal temperature of 165°F using a digital meat thermometer.


NUTRITION
Calories: 187kcal | Carbohydrates: 1g | Protein: 22g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 107mg | Sodium: 393mg | Fiber: 1g | Sugar: 1g | Vitamin A: 162IU | Vitamin C: 3mg | Calcium: 16mg | Iron: 1mg

 

Coconut Curry Chicken

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful tonight:

Coconut Curry Chicken

This coconut curry chicken can be created in one-pot and is packaged with full of flavors!

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 411
Author: Angela

INGREDIENTS
1 lb boneless-skinless chicken breast or thighs cut into 1-inch pieces
3 cloves minced garlic
2 tbsp finely minced ginger
2 tsp ground-coriander
2 tsp yellow-curry-powder
3 tbsp red-curry-paste (I use Thai Kitchen; reduce or increase as desired for spice levels)
1 tbsp lime-juice
3 tbsp coconut-oil separated
1 large red-bell-pepper
1 can full-fat coconut-milk NOT lite
½ medium yellow-onion
1-2 tbsp brown-sugar
2 tsp fish-sauce (optional)
¼ cup cilantro and/or basil diced
fine sea-salt and freshly cracked pepper
Serve over/with: cooked basmati rice and naan bread with additional lime wedges
Optional: chopped peanuts or cashews

INSTRUCTIONS

  • Begin with prepping ingredients: mince the garlic, mince the ginger and dice the onion. Then peel ginger using a vegetable peeler or spoon then finely mince it.
  • Thinly slice the red bell pepper in long vertical strips then cut these bits in horizontally.
  • Heat 2 tbsp coconut-oil in a large-deep skille- over medium-high-heat. Then add the onion & saute for 3-5minutes, or till onions are starting to receive golden.
  • Add the ginger and garlic. Stir to coat everything with all the oil. Reduce the heat to low then add the red curry paste, curry powder and coriander. Stir frequently for 2-3minutes, or till fragrant and lightly toasted.
  • Return the heat to medium-high. Then add the remaining 1 tbsp coconut-oil & red pepper. Stir for a few minutes then add the bite-sized parts of chicken.
  • Sprinkle on pepper and salt to taste (I add 1 tsp fine sea salt and ½ tsp pepper). Cook, stirring frequently about 4-5minutes, or till the chicken is browned on each side, but not cooked .
  • Pour in the brown sugar, coconut-milk and lime juice (to taste, I begin with only 1 tbsp). Stir till chicken is cooked through (juices run clear & it’s cooked to 165°F) and curry is a little thickened. If desired, stir in the fish sauce.
  • Serve over rice with/or naan bread. Garnish dishes with basil, cilantro, or crushed cashews/peanuts. Serve extra lime wedges from both sides if desired.




 

Honey Garlic Chicken Breast

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful tonight:

Honey Garlic Chicken Breast

Honey Garlic Chicken Breast in a skillet, fresh off the stove

An incredible quick and easy way to serve up chicken breast – seared then simmered in the most amazing honey garlic sauce.

Prep Time: 4 minutes
Cook Time: 8 minutes
Total Time: 12 minutes
Servings 4
Calories: 323
Author: Nagi

INGREDIENTS
500g / 1 lb chicken breast , boneless and skinless (2 pieces)
Salt and pepperSalt and pepper
1/4 cup (60g) flour (Note 1)1/4 cup (60g) flour (Note 1)
3.5 tbsp (50g) unsalted butter (or 2 1/2 tbsp olive oil)3.5 tbsp (50g) unsalted butter (or 2 1/2 tbsp olive oil)
2 garlic cloves , minced2 garlic cloves , minced
1.5 tbsp apple cider vinegar (or white or other clear vinegar)1.5 tbsp apple cider vinegar (or white or other clear vinegar)
1 tbsp soy sauce , light or all purpose (Note 2)1 tbsp soy sauce , light or all purpose (Note 2)
1/3 cup (90g) honey (or maple syrup)1/3 cup (90g) honey (or maple syrup)

INSTRUCTIONS

  • Cut the breasts in half horizontally to create 4 steaks in total. Sprinkle each side with salt and pepper.
  • Place flour in a shallow dish. Coat chicken in flour and shake off excess.
  • Melt most of the butter in a large skillet over high heat – hold back about 1 tsp for later.
  • Place chicken in skillet and cook for 2 – 3 minutes until golden. Turn and cook the other side for 1 minute.
  • Turn heat down slightly to medium high.
  • Make a bit of room in the pan and add garlic and top with remaining dab of butter. Stir garlic briefly once butter melts.
  • Add vinegar, soy sauce and honey. Stir / shake pan to combine. Bring sauce to simmer, then simmer for 1 minute or until slightly thickened.
  • Turn chicken to coat in sauce. If the sauce gets too thick, add a touch of water and stir.
  • Remove from stove immediately. Place chicken on plates and drizzle over remaining sauce.


NUTRITION
Calories: 323kcal | Carbohydrates: 23g | Protein: 28g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 107mg | Sodium: 400mg | Potassium: 486mg | Fiber: 0g | Sugar: 21g | Vitamin A: 350IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg

 

Chicken Alfredo Pizza

It’s time to figure out what we’re making for dinner! One of my favorite things to do is look around on Pinterest and see what recipes are out there for me to try, among other things. I’m sure I’m not the only one!

Check out this recipe that might be helpful tonight:

Chicken Alfredo Pizza

A whole chicken alfredo pizza served on a wood pizza peel.

Creamy homemade alfredo sauce topped with grilled chicken, bacon and mozzarella makes a perfect homemade Chicken Alfredo Pizza.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8
Calories: 447
Author: Lauren Allen

INGREDIENTS
1 homemade pizza crust (or store bought)
1 Tablespoon unsalted butter
1 clove garlic , minced
2 ounces cream cheese softened, cut into small pieces
1/2 cup milk
1/3 cup freshly grated parmesan cheese , plus a little extra for topping on the pizza
1/4 teaspoon each, salt and freshly ground black pepper , or more to taste
1 cup cooked chicken , chopped
1 cup shredded mozzarella cheese

INSTRUCTIONS

  • Make the sauce: Melt butter in a saucepan over medium heat. Add garlic and cook for 30 seconds. Add cream cheese and mix until smooth. Gradually add the milk, stirring until smooth. Stir in parmesan cheese, salt and pepper. Set aside.
  • Prepare Pizza crust: Roll/stretch the pizza dough into a large circle. I like to pre-bake my crust for 4-5 minutes at 425 degrees F (on a pizza stone or baking sheet). Don’t pre-bake if it’s a thin crust pizza.
  • Assemble: Spoon alfredo sauce over the crust. Add a thin layer of mozzarella, then chopped chicken, more mozzarella, and then a sprinkle of extra parmesan cheese.
  • Bake at 425 degrees F for 8-12 minutes, until cheese is melted and bubbly.


NUTRITION
Calories: 447kcal | Carbohydrates: 29g | Protein: 13g | Fat: 31g | Saturated Fat: 10g | Cholesterol: 67mg | Sodium: 500mg | Potassium: 146mg | Fiber: 2g | Sugar: 2g | Vitamin A: 475IU | Vitamin C: 0.6mg | Calcium: 236mg | Iron: 2mg