Page 10 May 21, 2020 EL SEGUNDO HERALD
Chicken Parm Pizza
Provided by Brandpoint
Prep Time 15 Minutes • Total Time 27 Minutes
Serves 6 People
This quick and easy pizza combines two all time favorites in one fantastic recipe that’s all about flavor. Start by slathering on our delicious sauce that’s packed with farm
fresh ingredients, top with cooked chicken and fresh mozzarella. A sprinkle of bread crumbs adds the crunch you love in Chicken Parmesan and a touch of basil adds freshness.
Ingredients Directions
• Step 1: Heat the oven to 400°F. Spread 1/2 cup sauce on the crust to within 1/4 inch of the edge. Arrange the chicken over
the sauce. Drizzle with the remaining sauce. Arrange the mozzarella cheese over the chicken.
• Step 2: Stir the panko, Parmesan cheese and olive oil in a small bowl. Sprinkle the panko mixture on the pizza.
• Step 3: Place the pizza directly on the oven rack and bake for 12 minutes or until the cheese is melted. Sprinkle with the basil.
• Tip 1: Grilling your pizza is a great option when it’s hot outside, and you can grill the chicken, too! Season and grill about 1
pound skinless boneless chicken breasts to make 2 cups sliced. Assemble the pizza as shown above. Heat the grill to medium.
Place the pizza on the grill rack and close the lid. Grill for 10 minutes or until the cheese is melted. Sprinkle with the basil.
• Tip 2: For faster prep, use a rotisserie chicken for the 2 cups needed for this recipe.
Send us a photo and recipe of your favorite dish. We’d love to share it with the community. Send to: web@heraldpublications.com
• 1 cup Prego® Farmers’ Market Tomato &
Basil Sauce
• 1 fully-baked pizza crust (12-inch)
• 2 cups thinly sliced cooked chicken
• 4 ounces part skim mozzarella cheese,
thinly sliced
• 1/2 cup Italian seasoned panko bread
crumbs
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh basil leaves
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