RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6139
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| Recipe Name: |
Peking Chicken Pizza - Copy - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
Asian |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
25.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
450 |
Approx. Cost/Serving: |
$0.78
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
0.5 Pound chicken breast, boneless, skinless cut into cutlets
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Directions:
Preheat oven to 450 degrees.
Heat a grill pan over high heat. Drizzle oil over chicken cutlets and season with grill seasoning blend or salt and pepper. Grill chicken 3 or 4 minutes on each side. Slice chicken into very thin strips.
Sprinkle a pizza pan or baking stone with cornmeal or flour. Press dough into a pizza shell, working all the way to edges of the pan. Sprinkle the edges of your dough with sesame seeds. Cover the pie with 3 tablespoons each plum sauce or duck sauce and barbecue sauce. Cover pie with cheese. Top with sliced chicken and scallions and red pepper. Bake 12 to 15 minutes, until crisp and cheese is bubbly. Cut into 8 slices. |
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| Nutrition per Serving: |
| Calories: |
212 |
Total Carbs: |
19.7 |
Net Carbs: |
0.0 |
| Cholesterol: |
32.0 |
Fat: |
6.6 |
Protein: |
17.09 |
| Fiber: |
7.09 |
Sodium: |
54.77 |
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