Thai Chicken Pizza

Cook Time: 20 min
Level: Easy
Yield: 4 servings


Ingredients

1 pizza dough, any brand
1/2 cup duck sauce or plum sauce
1/2 teaspoon crushed red pepper flakes
1 package (2 cups) shredded provolone or Monterey Jack cheese
1/2 red bell pepper, thinly sliced
1 tablespoon vegetable oil
2 tablespoons soy sauce
1 rounded tablespoonful peanut butter
2 teaspoons hot sauce
2 teaspoons grill seasoning (recommended: Montreal Steak Seasoning) eyeball it
4 chicken breast cutlets, 1/2 pound
2 tablespoons honey
2 tablespoons rice wine vinegar or cider vinegar
1/4 seedless cucumber, peeled and cut into matchsticks
4 scallions, chopped
1 cup bean spouts, a couple of handfuls
Palm full cilantro leaves, chopped
1/4 cup chopped peanuts, 2 ounces


Directions

Preheat oven to 425 degrees F.


Form pizza crust on pizza pan or cookie sheet. Top with duck or plum sauce - spread it around like you would pizza sauce. Sprinkle the pizza with some crushed red pepper flakes then top with cheese and peppers. Bake until golden and bubbly, 15 to 17 minutes.


Preheat a grill pan over medium-high heat. Combine vegetable oil, soy sauce and peanut butter with hot sauce and grill seasoning. Use the microwave to loosen up peanut butter if it is too cold to blend into sauce, 10 seconds ought to do it. Add chicken and coat evenly with mixture. Let stand 10 minutes then grill chicken cutlets 2 to 3 minutes on each side, until firm. Slice chicken into very thin strips.


While chicken cooks, mix honey and vinegar and add the cucumber. Turn to coat evenly.


Top the hot, cooked pizza with chicken, scallions, sprouts and cilantro. Drain cucumbers and scatter over the pizza. Garnish pizza with peanuts, cut into 8 wedges and serve.

From: foodnetwork.com

Chicken Scarpariello

Cook Time: 18 min
Level: Easy
Yield: 4 servings

Ingredients

* 1 1/2 pounds boneless, skinless chicken breast
* Salt and pepper
* 1 teaspoon poultry seasoning
* 2 tablespoons extra-virgin olive oil, 2 turns of the pan
* 2 red bell peppers, seeded and cut into 1-inch pieces
* 3 hot cherry peppers, drained and chopped
* 4 cloves garlic, chopped or thinly sliced
* 1/2 cup dry white wine
* 1/2 cup chicken stock or broth
* 1/4 cup chopped Italian flat-leaf parsley, a couple of handfuls
* 2 tablespoons juice from hot pepper jar
* Orzo with Parsley and Lemon Zest, recipe follows

Directions

Heat a large, heavy skillet over medium high heat. Cut chicken into
large chunks and season with salt and pepper and poultry seasoning.
Add 1 tablespoon extra-virgin oil to the hot pan, 1 turn in a slow
stream. Set chicken into pan and do not turn for 2 or 3 minutes or you
will tear the meat. Brown chicken 3 minutes on each side and then
remove all of the chicken to a warm plate. Add bell peppers, hot
peppers and garlic to the pan. Saute the peppers and garlic for 5
minutes, tossing and turning them frequently. Add wine to the pan and
reduce 1 minute. Scrape up the pan drippings. Add the chicken stock
and bring it up to a bubble. Set the chicken back into the pan. Toss
the parsley with the chicken and peppers and cook the chicken through,
2 or 3 minutes. Scatter a little hot pepper juice over the pan and
serve the Scarpariello over a bed of lemon orzo. WOW!

Orzo with Parsley and Lemon Zest:

1/2 pound orzo
Coarse salt
1 tablespoon extra-virgin olive oil, eyeball it
2 large lemons, zested
Black pepper
1/4 cup finely chopped flat leaf parsley, a couple of handfuls

Cook orzo in salted water about 12 minutes, to al dente. Drain orzo
well. Do not run under cold water. You want the cooked pasta to remain
hot. Transfer pasta to a serving bowl. Drizzle orzo with a tablespoon
of extra virgin olive oil and season with salt and pepper. Add lemon
zest and parsley and toss to combine the flavors with the pasta.

Yield: 4 servings
Preparation time: 5 minutes
Cooking time: 12 minutes
Ease of preparation: super easy

From: foodnetwork.com