Good Morning America Recipes

Ingrid Hoffmann's Chicken a la Pizza

Olympic Options

PHOTO: Ingrid Hoffmans Chicken a la Pizza
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Servings:4
Difficulty: Easy
Cook Time: min

With the Olympics around the corner, it???s time to go international. Celebrity chef Ingrid Hoffmann stopped by "GMA Live!" to share her recipe for chicken a la pizza, which can be customized with Hawaiian, Mediterranean and Mexican flavors. Choose your favorite one below.

Ingredients

  • Chicken:
  • 2 boneless, skinless, split chicken breast (about 1 pound)
  • 2 garlic cloves, peeled and crushed
  • 4 sprigs of rosemary
  • 2 tablespoon sherry vinegar
  • 2 tablespoon Mazola corn oil
  • Salt and Pepper
  • Hawaiian toppings:
  • 1 cup fresh pineapple, cubed
  • 1/2 medium red onion, thinly sliced
  • 1 cup canned crushed tomatoes with oregano, basil, garlic
  • 1/2 cup reduced-fat Mozzarella cheese, finely shredded
  • 1/4 cup black olives, sliced
  • 2 tablespoons parsley, finely chopped
  • Mexican toppings:
  • 1 cup canned crushed tomatoes
  • 1/2 cup reduced-fat Monterrey Jack cheese
  • 1 jalape??o, sliced and seeded
  • 1/4 cup scallions, chopped
  • 2 tablespoons cilantro, chopped
  • 1 tablespoon fresh oregano, finely chopped
  • Mediterranean topings:
  • 1 cup canned crushed tomatoes with oregano, basil, garlic
  • 1/2 red pepper, seeded and sliced
  • 1/2 green pepper, seeded and sliced
  • 1/2 yellow onion, thinly sliced
  • 1/2 cup reduced-fat Mozzarella cheese, finely shredded
  • 2 tablespoons capers
  • 2 tablespoons parsley, chopped
  • Cooking Directions

    Place 1 chicken breast between two pieces of plastic wrap and, using a flat meat mallet or rolling pin, pound until the chicken is 1/2-inch thick. Cut the pounded breast in half and repeat with the other piece of chicken. You will end up with 4 pieces of chicken.

    In a large zip top bag, place the chicken, garlic, rosemary, sherry vinegar, oil, salt and pepper. Seal and place in the refrigerator for at least 30 minutes and up to 4 hours.

    Preheat your grill or grilling pan to medium hot. Remove the chicken from the marinade and blot dry. Cook the chicken for about 3-4 on one side.

    Mediterranean Topping Option: While the chicken cooks, grill the peppers and onions on the same grill pan or in a skillet sprayed with cooking spray for 2 to 3 minutes.

    Flip the chicken and top each piece with an equal amount of crushed tomatoes, grilled peppers and onions, capers, cheese and parsley. Cook for an additional 3 to 4 minutes until chicken is cooked through and cheese is starting to melt. Serve immediately.

    Hawaiian Topping Option: While the chicken cooks, grill the pineapple and onions on the same grill pan or in a skillet sprayed with cooking spray for 2 to 3 minutes.

    Flip the chicken and top each piece with an equal amount of crushed tomatoes, grilled pineapple and onions, black olives, cheese and parsley. Cook for an additional 3 to 4 minutes until chicken is cooked through and cheese is starting to melt. Serve immediately.

    Mexican Topping Option: While the chicken cooks, grill the jalapeno peppers on the same grill pan or in a skillet sprayed with cooking spray for 2 to 3 minutes.

    Flip the chicken and top each piece with an equal amount of crushed tomatoes, grilled jalapeno peppers,scallions, cheese, cilantro and oregano. Cook for an additional 3 to 4 minutes until chicken is cooked through and cheese is starting to melt. Serve immediately.

    Recipe courtesy Ingrid Hoffmann.

    Recipe Summary

    Main Ingredients: chicken, garlic, rosemary

    Course: Dinner


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