Chicken Pizza Bianca

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4 from 2 votes

All the flavors of a white pizza over a thin pan seared chicken breast.

Prep Time10

Cook Time15

Total Time25

Course: Main Dish, Pasta and Pizza, Poultry

Cuisine: Fall, Keto, Low Carb, Mothers Day, Quick and Easy, Winter

Servings: people

Calories: 770kcal

Ingredients

Chicken

2 6 ounce boneless skinless chicken breasts
2 tablespoon s extra-virgin olive oil
3/4 cup ricotta cheese
2 tablespoons fresh parsley chopped
1/4 cup parmesan cheese grated
1 clove garlic grated or minced
1 cup mozzerella shredded, I used a pizza blend with mozz, parm, and asiago.

Salad

1 5 ounce shell mixed baby greens
1 lemon
1 tablespoon extra-virgin olive oil

Instructions

Chicken

Preheat your broiler. Take your chicken and pound it out with a meat mallet or a fry pan so they are about a half inch thick all over. This will ensure even cooking and more surface area for the cheese topping. Season the breasts with salt and pepper all over.
In a bowl mix together the ricotta, parsley, garlic, parmesan, a drizzle of olive oil, and a pinch of salt. Reserve this for later
Take a large cast iron and heat about 1 tablespoon of olive oil over high heat, add the chicken and cook until golden about 3 minutes. Do not move the chicken around just let it sit there and get golden brown. Flip and cook for another 3 minutes the same way.
Right in the pan top the chicken with the ricotta mixture then top with the mozzerella. Place in the oven under the broiler until bubble and crispy.
Remove the chicken to a plate and top with a little of the simple salad. Enjoy!

Salad

Toss the salad with a the juice of the 1/2 of the lemon, salt and pepper, and a small drizzle of olive oil. Serve alongside the chicken.

Notes

[nutrition-label]

Nutrition Info is powered by fatsecret.com and is an estimate, calculate your exact ingredients for the most accurate information. This is per serving, the recipe serves 4.

Nutrition