Chicken Pizzaioli

Look at this little guy. Tell me he isn't adorable...I dare you! 


Note- that is not my thumb. I have dainty girl fingers with polish...that be Ian's thumb. 

Now look at this guy. Not him, the other one. Top left. That thumb up there is his. He likes to take silly pictures at Disneyland.


Did I mention I'm obsessed with Disneyland? Cause I am.


Let's talk about other stuff I'm obsessed with. 


Honey. Garden Gnomes. Harry Potter. Pizza.



Yeah....pizza...not really the healthiest thing to be obsessed with. 


It's like there's no such thing as a bad piece of pizza. Well, there kinda is, but it's like, who cares, you're still eating pizza, so you win.


But c'mooooonn...it's soooo good. All that cheesy, saucy goodness. Buttery, garlicky crust.


 mmmmmm.


Are you drooling? I am. It's 9:31 a.m. and I have eaten nothing but coffee so I am hyper and hungry. 


la la la. What was I talking about?


Okay. Focus.


This dish has all the delicious elements of pizza without all the guilt and bread. The chicken tasted perfect thanks to the rosemary and pepper, and the dish was really filling...pretty easy to make too, so it's good for a weeknight dinner. 


Chicken Pizzaioli
makes 7 servings, 216 calories per serving 
Adapted from Cook This Not That, 2011


1 tbsp olive oil
4 chicken breasts, 6 oz each
1 tsp dried rosemary  (I used a small handful of fresh rosemary that I grew cause I love it, but adjust to your taste.)
salt and pepper to taste
1 medium yellow onion, sliced
1/4 cup chopped green olives
1 tsp red pepper flakes
1 can (28 oz) crushed tomatoes
1 cup grated mozzarella 


1. Place the chicken breasts on a cutting board, cover with plastic wrap, and use a meat mallet to pound the chicken until it's about 1/2" thick. Season with rosemary and a healthy sprinkle of pepper and salt. Seriously, don't be shy with that pepper, it's so delicious.

2. Heat the oil in a large skillet over medium heat. When hot, add the chicken and cook for 3-4 minutes, until a nice crust has developed, then flip and cook for another 3-4 minutes. Remove and set the chicken aside.


3. Preheat the broiler. In the same pan, add the onions, olives, garlic, and red pepper flakes. Saute until the onions have begun to lightly caramelize, about 5 minutes, then add the tomatoes. Cook for another 3 minutes. Meanwhile, slice the chicken into strips. Slide the chicken back into the pan, and combine. Transfer to an oven safe baking dish, and top with the mozzarella. Broil for 4-5 minutes, until the cheese is melted and bubbling. 

Yum! This tastes even better the next day...amazing leftovers.


Enjoy!
Amanda