3-Ingredient Brown Sugar and Mustard Chicken Breasts
PREP TIME: 25min COOK TIME: 35min
|Serving Per Recipe: 4|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 48g||74%|
|Saturated Fat 21g||105%|
|Total Carbs 63g||21%|
|Dietary Fiber 3g||12%|
|Vitamin A 25%|
|Vitamin C 20%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
1 lb.package refrigerated pizza dough
2 1/2 tsp.GOYA® Adobo All-Purpose Seasoning with Pepper, divided
2 tsp.ancho or regular chili powder
6 large shallots, sliced
3 tbsp.GOYA® Extra Virgin Olive Oil, divided
2 jars GOYA® Pimiento Peppers, drained well and cut into short strips
2 cupfresh mozzarella, sliced
1 1/2 cupshredded Manchego cheese
3/4 cupfresh basil leaves, torn
On a floured cutting board, divide the pizza dough in half and shape into 2 balls. Cover with plastic wrap and let rest.
In a small bowl, mix together 2 teaspoons Adobo and chili powder. Sprinkle over both sides of chicken. Preheat an oiled grill or grill pan over medium-high heat. Place the chicken on the hot grill. Cover and grill, turning frequently, until browned on both sides and cooked through, about 5 minutes. Chicken is done when a meat thermometer inserted in the thickest part reaches 170°F. Remove the chicken to a cutting board, let rest for 2 to 3 minutes and then slice chicken into thin short strips. Take a 12-inch square of foil and scrunch up the sides to form a pan shape. Place the shallots in the pan and toss with 1 tablespoon olive oil. Grill the shallots until soft, about 5 minutes.
Meanwhile, coat two 12-inch squares of foil with olive oil. Place a dough ball on each square. Stretch each ball into a circle, about 10 inches in diameter. If dough resists, let it rest a few minutes and then continue to stretch. Brush the tops lightly with oil.
Using the foil, flip the dough onto the grill, grill pan or pizza stone and then peel off the foil. Cover and cook until bubbly on the top and grill marked on the bottom, about 2 minutes. Rotate and move the dough around for even browning if needed. Flip the crusts grilled side up and top with shallots, mozzarella, chicken, peppers and Manchego. Cover and cook until cheese is melted and bottom is browned, about 2 to 3 minutes, moving pizzas around to grill evenly if needed. Drizzle each with 1 tablespoon oil and season with the remaining ¼ teaspoon Adobo. Top with torn basil and serve.
TIP: You can also substitute grated Parmesan cheese for the Manchego.
Grilled Chicken and Pimiento Pepper PizzaAdd Your Comment