Barbecued Chicken Pizza & Foolproof Poached Chicken Breasts

Posted on April 16th, 2013 by Leah Damron

I’m still on my mini pizza kick.  What better little obsession is there to have, really?  I guess there’s always fitness.  And diligent flossing.  Or never skipping a healthy breakfast.   All good and useful routines to develop and embrace, and each one is less expensive than the hardcore proclivities like designer shoe shopping, fancy French truffles or Beluga caviar.  Pizza and fitness.  They go hand in hand. 
Ever since I’ve developed my penchant for pizzas, I keep my freezer stocked with naan and lavash flatbreads, and I almost always have some kind of nice cheese (Gouda, Fontina, Gruyere, basic sharp cheddar) in the fridge.  After many, many failures, I’ve mastered the art of poaching chicken breasts, so I usually have cooked chicken stockpiled, too.  Value Packs of boneless, skinless chicken breasts are on sale through next Tuesday, so this is a great time to load up.  Scroll down to the bottom of the page for Martha Stewart’s answer for perfectly poached chicken – her method is the best one I’ve found.

This little pizza is one of our favorites; it’s based on this recipe from epicurious.com.  When I’m making these little ones, I just eyeball the ingredients (a pinch, splash, or handful of this and that) – you get the idea, I’m sure.  Honestly, you really can’t mess it up.  I hope you like it, too.

One quick note on the cheese:  you’ll see in the current sale ad that two different types of Gouda are featured this week.  For this recipe, go with the Wisconsin Smoked.  It’s perfect for cooking as it shreds and melts nicely.   According to my friend Crystal (who manages the Cheese Department in the Mequon store  – hi Crystal!), Sendik’s Cheese of the Month, the Reypenaer 1 Year Gouda, is “too nice of a cheese” to put on pizza.  I agree with her.  The latter is more of a stand alone cheese — enjoy it by itself or with grapes, crackers, and a nice glass of wine.

Have a great week.

BARBECUED CHICKEN PIZZA
SERVES: 1 or 2 as written
SOURCE:  based on this recipe from epicurious.com

1 or 2 loaves of naan, lavash, or any other flatbread you like
your favorite homemade or purchased barbecue sauce
a generous handful or two of shredded good quality smoked Gouda cheese (go for the sale Wisconsin Smoked Gouda)
a large handful of cooked, diced chicken breasts (Value Packs of Chicken Breasts are on sale)
a smallish pile of julienned red onion
chopped fresh cilantro to taste

Preheat oven to 400 degrees.  Place flatbread on work surface.  Cover flatbread surface with a spoonful or two of barbecue sauce, spreading sauce to within half an inch of the edge of the bread.  Top sauce with shredded gouda.  Evenly arrange the diced chicken on top of the cheese; top the cheese with julienned onion and fresh cilantro to taste.  Bake pizza(s) in the middle of the preheated oven for 8 minutes or until the cheese is completely melted and the bread is crispy but not burned along the edges.  Transfer to a work surface.  Slice and serve.

PERFECTLY POACHED CHICKEN BREASTS
SERVES: 4
SOURCE:  marthastewart.com

1/2 medium yellow onion, halved (Vidalia Onions are on sale – first of the season!)
1 medium carrot, cut into thirds (Sweet Carrots — also from Vidalia, Georgia — are on sale)
1 celery stalk, cut into thirds
2 garlic cloves, peeled
1/2 lemon, sliced (optional)
1 t. coarse salt
1 t. black peppercorns
3 sprigs fresh thyme or parsley
4 boneless, skinless chicken breast halves, about 8 oz. each (Value Packs of Chicken Breasts are on sale)

In a large straight – sided skillet or pot, combine all ingredients except chicken; cover with water by 1/2 inch.  Bring to a boil over high.  Add chicken and return to a boil.  Cook three minutes, then cover skillet and remove from heat.  Let stand until chicken is cooked through, 15 to 18 (longer if the breasts are really thick) minutes, flipping halfway through.  Remove chicken from poaching liquid immediately.  Use in any recipe that calls for cooked chicken.

Blogs, Featured, Fresh, Frugal, Fabulous | April 16th, 2013