The Best Baked Chicken Nuggets

Chicken Nugget Recipe

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These baked chicken nuggets are simple, yet yield a flavorful, moist baked version of chicken nuggets that grown ups can love just as much as kids. They are the best baked chicken nuggets ever!

These chicken nuggets use real chicken breast meat so you know they will be a much higher quality than that ground bunch of mystery stuff you find in the drive thru. They are dipped in butter and rolled in a flavorful bread crumb mixture that includes cheese. Yes, cheese. It makes everything better! If you are looking for a lower fat option, you can use buttermilk (or a buttermilk substitute) in place of the butter. Buttermilk will give the chicken nuggets more of a fried chicken flavor.

 

Can you double this recipe?

Looking to feed a crowd or make some easy freezer meals for the future? Good news, this recipe can be doubled, tripled, or even quadrupled with ease. You’ll simply need a larger mixing bowl and more baking sheets. Double all ingredients. The cooking time will remain the same.

 

How many chicken nuggets will this recipe make?

The number of chicken nuggets that you will get from each chicken breast depends on the size of the chicken breast and how small or large you cut each piece. We have found that on average we get about 40 chicken nuggets.

 

Can I freeze these to cook later?

You can easily make these ahead of time and freeze them before baking for a quick and easy freezer meal. Prepare the chicken nuggets as directed by breading them and placing them onto a baking sheet. Instead of baking, just pop the baking tray into the freezer. Once frozen transfer them to a resealable plastic freezer bag. When you are ready to eat, just pop them back onto a baking sheet and bake in a 400 degree F oven for 30-35 minutes. These chicken nuggets will stay good in the freezer for 1-2 months.

 

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

 

Baked Chicken Nuggets

The Best Baked Chicken Nuggets

These baked chicken nuggets are simple, yet yield a flavorful, moist baked version of chicken nuggets that grown ups can love just as much as kids. They are the best baked chicken nuggets ever!

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Print Pin Rate

Servings: 6 Servings

Ingredients

  • 3 to 4 boneless skinless chicken breasts trimmed and cubed
  • 1 cup plain bread crumbs
  • 1/2 cup freshly grated parmesan cheese
  • 2 tablespoons dried basil
  • 1 tablespoon dried oregano
  • 1 teaspoon salt
  • 1/2 cup salted butter melted

Instructions

  • Preheat oven to 400 degrees Fahrenheit. Lightly grease one to two baking sheets. 

  • In a small mixing bowl, stir together bread crumbs, parmesan cheese, basil, oregano, and salt.

  • Working one at a time, or in small batches, dip chicken pieces in melted butter to coat, then transfer to bread crumb mixture to coat. Place on the prepared baking sheet, leaving at least 1 inch between each piece. 

  • Bake in the preheated oven for 20 to 25 minutes until cooked through and chicken is no longer pink in the middle, or until the chicken reaches an internal temperature of 165 degrees F. 

Notes

You can substitute 1/2 cup buttermilk for the melted butter.

Nutrition

Calories: 333kcal | Carbohydrates: 14g | Protein: 22g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 96mg | Sodium: 870mg | Potassium: 369mg | Fiber: 1g | Sugar: 1g | Vitamin A: 11.8% | Vitamin C: 1.1% | Calcium: 17.7% | Iron: 15.1%

Course: Dinner

Cuisine: American

Keyword: Baked Chicken Nuggets

Baked Chicken Nuggets

These chicken nuggets are simple, yet yield a flavorful, moist baked version of chicken nuggets that grown ups can love just as much as kids.

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Crispy Fried Chicken

Crispy Fried Chicken

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Learn how to make perfect Fried Chicken with the crispiest, most flavorful crunchy outside with moist and juicy meat on the inside. 

When it comes to chicken there just isn’t anything more delicious than a juicy, crusty piece of finger-licking good fried chicken. It might seem intimidating to fry your own chicken, but it’s actually pretty straightforward and it puts grocery store and fast food fried chicken to shame.  If you have a thermometer for the oil and a timer, you can produce fail-proof fried chicken.  If you’ve ever wanted to make your own fried chicken, now is the time to try!

 

Do I have to use cornstarch? Can I replace the flour?

Cornstarch is one of our recommended ingredients for the crispiest fried chicken. Cornstarch is often used in Asian fried chicken recipes. The combination of the flour with cornstarch produces the crispiest result. You can replace all of the flour with cornstarch, or you can try using a similar non-gluten based flour or flour blend in place of traditional all-purpose flour.

 

How many minutes do I cook fried chicken?

The average piece of chicken will need to be fried for 14 minutes. Each piece of chicken will be different though so make sure you cook each one to a minimum internal temperature of 165 degrees Fahrenheit.

Fried Chicken Soaking in Buttermilk

Coat chicken in dredging flour before frying

Heat vegetable oil to 350 degrees F for fried chicken

Fried Chicken cooked to internal temperature of 165 degrees F.

 

What kind of oil is best for frying? Can I save my used oil for later?

There are lots of options when it comes to oil used for deep frying. Common options include peanut oil, vegetable oil, canola oil, safflower oil, corn oil and more. Vegetable oil is the oil we recommend using for deep frying. It has a high smoke point and once used for frying, can be reused. Simply let the oil cool down completely, strain it, and return it to a storage container for later use. The best temperature to fry chicken at is 350 degrees Fahrenheit. It is normal though for the oil temperature to fluctuate while cooking. As long as your oil is between 325 and 375 degrees Fahrenheit your chicken should come out perfect.

 

How long is fried chicken good for?

Fried chicken is best when it is fresh and the skin is still crispy. Leftovers though will be good in the fridge for 2 to 3 days. The skin will not be as crispy reheated. For best results, reheat leftover fried chicken in a 350 degree oven for 15-20 minutes.

 

Looking for what to serve with Fried Chicken? You may enjoy these delicious classic American side dishes:

 

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Fried Chicken Recipe

Crispy Fried Chicken

Learn how to make perfect Fried Chicken with the crispiest, most flavorful crunchy outside with moist and juicy meat on the inside. 

Prep Time5 mins

Cook Time30 mins

Total Time35 mins

Print Pin Rate

Servings: 6 Servings

Ingredients

  • 6 chicken thighs
  • 6 chicken drumsticks
  • 3 cups buttermilk
  • 1/2 cup Buffalo Hot Sauce optional
  • 2 teaspoons salt
  • 1 teaspoon pepper

Dredging Mixture

  • 3 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 tablespoon salt
  • 1 tablespoon paprika
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon white pepper
  • 1 teaspoon cayenne pepper
  • 1 quart vegetable oil for frying

Instructions

  • In a large mixing bowl, whisk together buttermilk, hot sauce (optional, for added flavor), salt, and pepper in a mixing bowl. Add in chicken pieces. Cover the bowl with plastic wrap and refrigerate 4 hours.

  • When ready to cook, pour the vegetable oil in a skillet until it is about 3/4 inch deep. Heat to 350 degrees.

  • Prepare the breading by combining the flour, cornstarch, onion powder, garlic powder, oregano, basil, white pepper, cayenne pepper, paprika, and salt in a gallon sized resealable plastic bag or shallow dish. Mix it thoroughly.

  • Dip each piece of seasoned chicken into the wet ingredients. Shake it gently to remove the excess. Place it in the breading mix and coat thoroughly. Tap off the excess.

  • Place the breaded chicken into the 350 degree oil. Fry 3 or 4 pieces at a time. The chicken will drop the temperature of the oil so keep it as close to 350 degrees as possible. Fry each piece for 14 minutes, turning each piece over about every 2 minutes, until the chicken reaches an internal temperature of 165 degrees F. 

  • Remove from the oil and place on paper towels. Let them rest for at least 10 minutes before serving. 

Nutrition

Calories: 723kcal | Carbohydrates: 66g | Protein: 42g | Fat: 30g | Saturated Fat: 9g | Cholesterol: 193mg | Sodium: 2847mg | Potassium: 681mg | Fiber: 2g | Sugar: 6g | Vitamin A: 20.7% | Vitamin C: 0.5% | Calcium: 17.8% | Iron: 27.1%

Course: Dinner, Main Course

Cuisine: American

Keyword: Fried Chicken

Fried Chicken Recipe

 

 

This recipe first appeared on The Stay At Home Chef July 9, 2013

A cajun blend of spices makes up the coating on this moist and juicy Cajun Fried Chicken. Learn to fry chicken to perfection.

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Instant Pot Chicken and Sausage Jambalaya with Shrimp – Recipe and video | Ashlee Marie

instant pot jambalaya recipe and video chicken sausage and shrimp

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This Instant pot Jambalaya with Chicken, sausage, Shrimp, Rice and Vegetables makes a flavorful New Orleans style meal. Jambalaya is super easy to cook in a pressure cooker and doesn’t take very much time. The Instant pot does a great job of melding the spice and flavors together quickly.

How I created this Chicken Sausage and Shrimp Jambalaya recipe

So year ago when I was learning how to cook I bought a McCormick’s Jambalaya stove top spice mix – and fell in love with jambalaya.  But of course I prefer making it more from scratch and I love making it easier if possible.  So I started making rice cooker Jambalaya! When I got my Instant pot last year I thought – this would actually be just as easy but WAY faster for making this dinner that I love! And I was right – just as delicious and seriously so quick! We’ve made this Chicken and Sausage Jambalaya like 3 times since this first time.  It’s a new favorite now!

Just take me to the Pressure cooker Jambalaya Recipe already!

If you’d rather skip my tips and tricks for instant pot jambalaya, along with links to other instant pot recipes and other Creole and Cajun recipes and go straight to this delicious Chicken Jambalaya – simply scroll to the bottom of the page where you can find the printable recipe card.

instant pot chicken sausage and shrimp jambalaya recipe and video

Tips to Make the Perfect Pressure Cooker Jambalaya

  • You want to brown the meat – I only browned the chicken because when I browned the sausage the first time I made it I got the burn notification – if you want to brown the sausage as part of the recipe make sure to deglaze the pot really good when you add the broth
  • I’ve seen a lot of recipes where after browning the meat they take it out to add the veggies and other ingredients – but I personally hate taking food out and in a lot in cooking – so I leave it – just don’t over brown or cook the chicken.  If you feel your chicken is dry of course you can take out the browned meat then add it again before closing up the instant pot.
  • The holy trinity in cajun and creole cooking is onion, bell pepper and celery – Personally I don’t love celery so I often leave it out but then people get upset with me when I do – so it’s up to you if you use them all or not.
  • Creole seasoning – you can swap it out for Cajun seasoning if you don’t have creole seasoning. 
  • Spicy level – you can leave out the cayenne pepper if you don’t like hot food – personally we love spice so it’s a great addition we love
  • I use medium grain rice as that’s what I always have around (japanese rice) but most people use long grain rice – – you can use more liquid when using longer grains
  • Shrimp cooks really quickly and easily so you actually don’t need to cook them.  Once you do the quick release and open the pot add the shrimp and then close the lid and let it sit for 10 mins – the residual heat will cook the shrimp. I was wary the first time I tried it but it worked perfectly!

pressure cooker chicken sausage and shrimp jambalaya

To make this Chicken Jambalaya you’ll need

  • Electric Pressure Cooker – I have the Instant pot 8 quart
  • nonstick inner pot
  • Creole seasoning
  • Andouille Sausage is the classic but my kids found it a little overwhelming and liked a plain smoked pork sausage better
  • Peeled and deveined Shrimp – I like to buy them all ready  to go but you can do it yourself, 

Instant Pot Jambalaya Recipe

If you love this Shrimp and Sausage Jambalaya as much as we do, please leave a 5 star review and be sure to share on Facebook and Pinterest! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group!

instant pot jambalaya recipe and video chicken sausage and shrimp

Yield: 6 servings

Instant Pot Chicken and Sausage Jambalaya with Shrimp

This Instant pot Jambalaya with Chicken, sausage, Shrimp, Rice and Vegetables makes a flavorful New Orleans style meal. Jambalaya is super easy to cook in a pressure cooker and doesn’t take very much time. The Instant pot does a great job of melding the spice and flavors together quickly.

Prep Time 15 minutes

Cook Time 7 minutes

Rest Time 10 minutes

Total Time 32 minutes

Ingredients

  • 2 Tbsp Olive Oil
  • 2 Chicken Breasts Chopped
  • 1/2 C butter
  • 1 onion chopped
  • 1 green pepper chopped
  • 2-3 ribs celery chopped
  • 13 oz Andouille or pork sausage thinly sliced
  • 3 tsp minced garlic
  • 1 1/2 C rice
  • 2 C Chicken Broth
  • 1 Tbsp Creole Seasoning
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1 tsp Cayenne Pepper
  • 14 oz can Stewed Tomatoes
  • 2 Bay Leaves
  • 1 lbs large shrimp – peeled and deveined

Instructions

  1. add the oil and chicken to the instant pot and click “saute” – cook until browned
  2. add the butter, onion, green pepper and celery – stir and cook
  3. add the sausage and garlic and stir
  4. Add the rice, chicken broth, seasonings and stewed tomatoes – stir
  5. place the bay leaves on top and close the instant pot
  6. pressure cook on high for 7 mins
  7. do Quick release and open the instant pot
  8. add the shrimp and close the instant pot again – let the residual heat cook the shrimp for 10 mins
  9. open, stir and serve

Notes

You can cook the sausage with the chicken to brown it – it’s a personal choice – I like the flavor but it does sometimes lead to the burn notification – so make sure you deglaze the pan really good when you add the broth. I use a nonstick inner pot to help with that.

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Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving:Calories: 641 Total Fat: 43g Saturated Fat: 18g Trans Fat: 1g Unsaturated Fat: 21g Cholesterol: 280mg Sodium: 2842mg Carbohydrates: 22g Fiber: 2g Sugar: 5g Protein: 42g

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Instant Pot Coconut Curry Chicken recipe and video | Ashlee Marie

instant pot coconut curry chicken recipe

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I adore curries – all curries, from all over the world. I love trying and making all kinds of curries. My kids new favorite is this instant pot coconut curry chicken – we’ve made it every week since I got the pressure cooker!

How I created this Instant pot chicken curry recipe

Kay I admit it – I didn’t love the instant pot at first! I like the process of cooking, and honestly it doesn’t seem to really save much time on a lot of recipes (I film recipe videos for other food bloggers so I’ve tried quite a few recipes). But I’m slowly learning what I DO like using it for – I like it for beans, eggs, yogurt, teriyaki chicken and this curry! I have loved instant pot chicken recipes! I love that I can throw it in frozen or thawed and have perfectly cooked chicken so quickly! I’d love to hear what your favorite instant pot recipes are!

Just take me to the Coconut Curry Chicken Recipe already!

If you’d rather skip my tips and tricks for this chicken curry with coconut milk, along with links to other instant pot recipes and get straight to this deliciousness – simply scroll to the bottom of the page where you can find the printable recipe card.

instant pot recipes - coconut chicken curry

Tips to Make the Perfect instant pot coconut chicken curry

  • I like to pre-measure all the spices and place them in a bowl ready to add to the recipe later
  • Refrigerate the cans of coconut milk for 24 hours – do NOT shake the can, turn the cans over and open from the other side and drain out the separated liquid – you’ll be adding the thick cream after it cooks
  • You can use just coconut oil if you like but I like the addition of the ghee as well
  • Don’t saute the garlic and ginger for too long because they burn easily and you don’t want them to stick to the bottom
  • Add the coconut water and deglaze the inner pot (I like to use the non stick inner pot to help with this) – deglaze well to try to avoid the burn notification
  • After adding all the liquid you can blend with a hand mixer to keep the sauce smoother – but you do run the risk of the burn notification
  • Add the potatoes first then the chicken to keep the chicken from touching the bottom – you can also use a silicone cooking rack – to avoid the burn notification (I don’t know if it’s my machine or what but I clearly get that notification a lot)
  • You can add fresh chicken thighs (12 mins) or frozen (15 mins), fresh chicken breasts or frozen – just change the pressure cooking time
  • If you DO get the burn notification do a quick release and check the chicken – I’ve found that every time I’ve gotten it it’s been right at the end of the cooking time anyway and the chicken is finished!
  • Don’t skimp on the cilantro! IMO it totally makes the dish! I made it one week without it and we didn’t like it as much!

instant pot chicken recipes - coconut chicken curry recipe

To make this pressure cooker chicken curry with coconut milk you’ll need

Coconut Curry Chicken

If you love this pressure cooker chicken coconut curry chicken as much as we do, please leave a 5 star review and be sure to share on Facebook and Pinterest! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group!

instant pot coconut chicken curry recipe

If you love this Pressure Cooker Chicken recipe you’ll love these other Instant Pot Recipes!

Instant Pot Corned Beef and Cabbage | Instant pot White chicken Chili

To watch me make this Instant Pot Coconut Chicken Curry play the video in the recipe (if on desktop, it should be auto playing for you)

coconut curry chicken instant pot recipe

coconut chicken curry

this coconut chicken curry is easy to make and tastes amazing.  It’s especially easy and flavorful in an electric pressure cooker

Course: dinner

Cuisine: Indian

Keyword: chicken curry with coconut milk, coconut chicken curry, instant pot chicken recipes, pressure cooker chicken recipes

Servings: 8 servings

Calories: 527 kcal

Author: Ashlee Marie

Ingredients

  • 2 tbsp ghee
  • 4 tbsp coconut oil
  • 2 medium onions chopped
  • 6 cloves garlic minced
  • 2 tbsp fresh grated ginger
  • 1 Tbsp ground coriander
  • 2 tsp garam masala
  • 1 ½ tsp ground cumin
  • 1 ½ tsp ground cardamom
  • 1 ½ tsp turmeric
  • 1 tsp crushed red pepper flakes
  • ¾ tsp cinnamon
  • 2 Tbsp salt
  • ½ tsp black pepper
  • 28 oz can crushed tomatoes
  • 1 C coconut water
  • 27 oz canned coconut milk (2 cans) refrigerate for 24 hours then, without shaking, turn the can over and open, separating the liquid and thick cream
  • 4 large potatoes peeled chopped
  • 6 skinless boneless chicken thighs
  • 1 batch cilantro chopped

Instructions

  1. add the ghee and coconut oil to the inner pot and press the sautee button

  2. add the onions and cook until caramelized

  3. add the garlic and ginger and cook until fragrant.

  4. add all the spices, stir and cook about 2 mins

  5. add the coconut water and deglaze the pot very well – to avoid the burn notification

  6. without stirring turn the coconut milk can over and open and pour out the liquid and set aside the thick coconut cream

  7. add the coconut milk liquid and crushed tomatoes to the pot

  8. at this point you can blend with the hand mixer – but some testers said they got the burn notification and thought that it was because the sauce thickened a little as it blended so you can also leave it

  9. add the potatoes then the chicken (the potatoes will hold the chicken up and help avoid the burn notification so don’t stir)

  10. pressure cook the thawed chicken thighs for 8-10 mins (depending on thickness), frozen thighs for 12 mins, or thawed chicken breasts for 7-9 mins (depending on thickness) or frozen breasts for 15 mins

  11. quick release

  12. pull out the chicken and shred it

  13. add the chopped cilantro, thick coconut milk and shredded chicken back into the sauce

  14. serve over rice

Recipe Video

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St. Patrick’s day Pizza | Ashlee Marie

st patricks day green shamrock pizza

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I love making themed foods for holiday dinners! For St. Patricks day we love to make this Shamrock shaped green pizza! I’ve been making it for years and my kids look forward to it every year – what do you make for Holiday dinners?

How I created this St Patrick’s day Pizza recipe

The first time I made this pizza was 16 years ago when my oldest was a year old.  I also do the same thing for St Valentines day too! I like to use Alfredo pizza for these because it’s white and a great base for adding food dye vs a tomato sauce based pizza – but honestly you could just use the green dough and create the shamrock shape and add any toppings you like! I also use a lot of green toppings – spinach, green onions, artichoke hearts… Now if only I could get green cheese (Actually I could make my own mozzarella and dye it green… Maybe next year) 

Just take me to the Shamrock Pizza already!

If you’d rather skip the step by step images and recipe tips along with links to other Holiday themed recipes and get straight to this delicious Alfredo Pizza– simply scroll to the bottom of the page where you can find the printable recipe card.

chicken alfredo st patricks day pizza

So the color you obviously get from a food dye.  I prefer the gel food dyes for a stronger color.  I like to add the dye before I’ve added all the flour – to get the color evenly added.  So the flour – don’t add it all at once – you add half the flour and mix until it’s smooth.  Then add the flour little by little until the dough starts to clean the sides of the bowl while mixing.  After kneading a few mins text the dough – pull out a small amount of dough out and stretch it out – if it rips quickly knead longer.  It should get thin and stretch nicely

Once it’s ready let it rise until double in size – usually between 1 and 1 1/2 hours – this depends on weather and altitude.  After rising knock the dough back  down and divide in half.  Roll out a circle to about 10-11 inches then make 4 cuts, two close together for the stem and the other two around the 1/3rd marks to create the three shamrock leaves.  Then press the corners back into the dough as best you can and roll out the dough the rest of the way.  Now prick the dough all over with a fork. 

I like to prebake my pizza crust half way – this keeps the toppings from drying out when you bake the crust. If you prefer you can add the sauce and toppings to the totally raw crust and bake it completely in one shot.  Totally about your preference.  It’s another step to half way bake then take out and top, but I think the end result is worth it.  

st patricks day dinner - green shamrock pizza - video tutorial

Tips to Make the Perfect Chicken Alfredo Pizza

  • Dough – don’t add too much flour – while kneading stop adding flour once the dough starts to clean the bowl
  • Dough – you want the dough to have enough stretch – keep kneading until when you stretch a small amt of dough it gets thin but doesn’t break
  • Dye – add the dye before all the flour is added – it will be easier to spread the color evenly
  • Alfredo – this recipe isn’t an authentic alfredo recipe – it’s a white sauce with parmesan to have the flavor of alfredo but easy to make and doesn’t separate
  • Alfredo – don’t over sauce the dough – it keeps the crust from baking enough and isn’t necessary – enough for flavor and holding the toppings in place
  • Toppings – the more ingredients you add the less of each one you need – you don’t want to over top any pizza
  • Cheese – you can add any cheese you want but cheese that melts well does better – so mozzarella is always a great one, I like to add a little parmesan to keep the alfredo flavor going
  • Baking – I half bake the crust so that the chicken and other toppings don’t dry out while baking 

green shamrock pizza st patricks day dinner

To make this Shamrock Pizza I use these tools:

Green Shamrock St Patricks day Pizza

If you love themed holiday dinners like this shamrock St Patrick’s day pizza as much as we do, consider leaving a 5 star review and be sure to tag me on social media when you share it! If you want to stay updated on new recipes sign up for my newsletter and join my Facebook Group!

green shamrock st patricks day pizza

If you love Holiday Food you’ll love these other holiday themed recipes!

Mickey Mouse Jack O Lantern Cake | Homemade Peeps | Santa Cake

Thanksgiving Oreo Ball Pops | Pot O Gold Cake Tutorial | Edible Worms

To watch me make this St Patricks day Shamrock pizza play the live cooking video in the recipe card

green st patricks day pizza

Chicken Alfredo Pizza Recipe

This green shamrock shape pizza is perfect for a st patricks day dinner

Course: dinner

Cuisine: Irish

Keyword: alfredo sauce, chicken alfredo pizza, homemade pizza, pizza, pizza dough, st patricks day

Servings: 32 slices

Calories: 147 kcal

Author: Ashlee Marie

Ingredients

  • 2 C Warm water
  • 1 tsp granulated sugar
  • 1 1/2 tsp active dry yeast
  • 3 Tbsp olive oil
  • 4+ C bread flour
  • 2 tsp salt

Alfredo sauce

  • 2 Tbsp butter
  • 1 1/2 Tbsp flour
  • 1/2 Tbsp cornstarch
  • 1 C milk
  • 1/3 C heavy cream
  • 1/2 C fresh grated parmesan
  • 1/2 tsp salt
  • pinch white pepper
  • green food dye makes 2

toppings

  • 1 1/2 chicken breasts cubed
  • 2 bunches Green onions sliced
  • 4 tsp garlic
  • 3 slices Thick cut Bacon cooked and chopped
  • 2 oz mushroom chopped
  • 2 oz Spinach – sliced
  • 4 oz Artichoke hearts chopped
  • 1 1/2 C Mozzarella shredded
  • 3/4 C fresh grated parmesan

Instructions

Pizza Dough

  1. Add the yeast, sugar and warm water to a mixing bowl and let bloom for 5-10 mins

  2. add 3 C of bread flour and salt and mix with a dough hook

  3. add the green dye and knead until an even color

  4. add 1/4 C flour at a time and mix until the dough starts to clean the sides of the bowl – it will be different depending on your a altitude and humidity level

  5. knead for 5 more mins in the mixer or by hand until the dough isn’t too sticky and can stretch without breaking

  6. place in an oiled bowl and cover – let rise until doubled in size (1 – 1 1/2 hours) 

  7. knock down and divide into two dough ball

Alfredo Sauce

  1. in a medium saucepan melt the butter

  2. whisk in the flour and cornstarch until smooth and cook for a few moments – let the roux become a little tan.

  3. while whisking slowly add the milk and cream – whisk until smooth

  4. bring the mixture to a simmer and take off the heat

  5. add the parmesan, salt and white pepper and stir until the cheese is melted

  6. add the green dye and stir until the color is even

Baking and Assembly

  1. Sautee the chicken breasts in olive oil with salt and pepper. (tip- Start with a HOT pan and don’t mix it too often to get a nice golden color)

  2. Add the green onions and garlic to the pan the last few minutes to slightly sautee

  3. place a Pizza Stone to the oven for baking

  4. Preheat oven to 425 (or preheat grill to medium heat)

  5. Roll out the pizza dough into a circle – when the pizza is almost 12 inches make  four 1/2 in cuts around the outer edge to create the 3 leaves and step of the clover.  Press the points of the cut back into the dough and roll out a little more to get the right shape. 

  6. prick with a fork all over and prebake 5-6 mins

  7. spread the sauce onto the dough, it should cover it completely but be thin.

  8. Now spread the toppings over the top – I start with the chicken, onion and garlic mixture, then add the mushrooms, spinach,artichoke hearts and bacon bits

  9. Top with a thin layer of the cheese (you don’t need to use it all)

  10. Put it back in the oven and bake another 5-6 mins, until the edges and cheese are golden 

Recipe Video

Recipe Notes

I actually like to pre-bake the pizza dough circles for 6 mins – THEN add the toppings and bake another 6 mins.  The reason I do this is I don’t want to dry out the already baked chicken or other ingredients or over bake the cheese.  Or of course under bake the crust while trying not to over bake the toppings.  Just a personal preference! 

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