Skip to main content

Chicken Pizzetta Paillards #KitchenMatrixCookingProject

By

Here we are at the fourth, and final, August post for our year-long #KitchenMatrixCookingProject; you can read more about that project here. Wendy of A Day in the Life on the Farm selected our recipes this month and she is wrapping up the month with proteins - fish and chicken.

This week, we're focusing on paillards. Paillards are boneless cuts of meat that are pounded flat. I had to look that one up when Wendy picked this. I had never even heard that term before this challenge

Here's what everyone else made...



Chicken Pizzetta Paillards

So, this isn't one of Bittman's recipes, but his Chicken Parmigiana Paillards got me thinking: what about using pounded chicken as a base for a mini pizza? And, so, my Chicken Pizzetta Paillards were born. So easy. So tasty. I did go a little far off the reservation this week, but I'll definitely be back to try more of his recipes. The Beef Paillards with Capers and Watercress sound amazing as do the Lamb Paillards with Olives, Yogurt, and Mint. Stay tuned!

Ingredients

  • about 1-1/2 pounds boneless chicken thighs, pounded
  • freshly ground salt
  • freshly ground pepper
  • oil
  • pizza sauce, approximately 1 C divided into 4 portions
  • shredded cheese, approximately 1 C divided into 4 portions
  • pepperoni
  • Also needed cast iron skillet


Procedure
Heat a large cast-iron skillet or grill pan over medium-high, and preheat the broiler.

Working with 1 thigh at a time, pound between sheets of plastic to about 1/2" thick. Season the chicken with salt and pepper. Add oil to the cast-iron skillet. Cook the chicken for 2 to 3 minutes per side.

Once you're on the second side, top the chicken with the pizza sauce, cheese, and pepperoni. Broil until bubbly and brown, about 3 minutes.


I served this with a sour gooseberry beer.
Labels:

Comments

  1. KarenAugust 27, 2018 at 10:07 PM

    You always go off the reservation! This sounds delish! I have huge stash of pepperoni just waiting for a purpose. Can't wait to try this.

    ReplyDelete
    Replies
    1. Camilla M. MannAugust 28, 2018 at 10:25 AM

      I know, I know! I'm bad. But this was delicious. I hope you do try it.

      Delete
  2. A Day in the Life on the FarmAugust 28, 2018 at 7:46 AM

    Very creative Cam.

    ReplyDelete

Post a Comment

Popular posts from this blog

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

By
This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t
5 comments
Read more

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

By
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir
15 comments
Read more

Quick Pickled Red Onions and Radishes

By
If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce
1 comment
Read more