|Skillet Pizza Chicken|
Ohhh this is so fun!
This, my friends, is the first entree recipe I have developed exclusively for my own blog in 9 months, since I started writing my cookbook.
Why is this so exciting? Because 1) I desperately missed the process of creating and immediately sharing my food-joy with you all and 2) I *think* my recipes are going to be even better than they were pre-cookbook.
Taking on a cookbook baby has made me a better recipe developer, writer and photographer, and I now realize that I am just scratching the surface of all three. I am constantly amazed and inspired by the blogs I discover through my culinary Insta-trolling, as well as reminded of what's left to learn (recently I've been drooling over Cashew Kitchen). My passion for food photography has skyrocketed, and it now parallels my love for cooking. I am giddy to continue my education in both, so that I can help you become better, healthier, happier home-cooks.
Now, onto one such example....This SKILLET PIZZA CHICKEN.
I have no idea why I felt suddenly possessed to concoct a variation on this ubiquitous American dish. Perhaps it was the forlorn bag of Applegate Mini Pepperoni, or the almost-expired can of tomato paste...or both, or neither? Regardless, this turned out to be one of our all-time favorite dinners!
Simmering hallmark pizza spices with my creamy tomato "broth" creates a rich, flavorful sauce that rivals any classic 'za. Taking time to sear the chicken tenders is also key. Not only does it golden-crustify the chicken; it yields delectable crunchy brown bits, just asking to be scraped up and mixed into the sauce.
I also adore the versatility of this dish. Throw it over rice, quinoa, boxed noodles, zucchini noodles or spaghetti squash (or gently set atop, stuff's hot!). If you have a good pizza crust recipe or frozen crust, you can treat it like a pizza topping. Or simply enjoy it as-is, with a simple green salad, or a side of roasted veggies or sweet potato fries.
You can also play with add ins and toppings. I've made this without cheese or pepperoni, and it was still absolutely delicious. Sautéed mushrooms would be fabulous, or handfuls of fresh spinach stirred in at the end. Sky's the limit with this pie!
A Few Notes:
- The ingredient list might look long, but most items are pantry staples, so don't let yourself be daunted.
- I am trying a new way of writing recipes, where I list all of the prep steps, instead of just saying "yellow onion, 1/4 dice". This way (I hope), you don't find yourself in the middle of cooking and you haven't diced your onion. Let me know what you think!
- If you have leftover rosemary: 1) mince and add to softened butter then refrigerate for a homemade compound butter 2) Steep whole sprigs in hot water with chamomile tea and lemon. You can also refrigerate this for a refreshing morning drink. Mince and toss with veggies or nuts before roasting. 3) Puree with garlic, olive oil and a pinch of salt to use as a rub for meat and seafood. 4) Add to your favorite biscuit or homemade bread recipe like my Cashew Sandwich Bread