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Panko Breaded Chicken with Pizza Toppings - Pizza made on a "Crust" of Breaded Chicken

Panko Breaded Chicken with Pizza Toppings - Pizza made on a "Crust" of Breaded Chicken

Chef's notes

Here's a creative way to make your favorite pizza, and it is delicious. Chicken breasts are butterflied and pounded thin between wax paper. The flattened chicken breasts are breaded with Panko crumbs and crusted by oven frying. Load them with your favorite pizza topping. Return to the oven for final cooking. Why Panko? Panko Bread crumbs are delicate and they crisp well.

Don't limit yourself to traditional pizza toppings. Since they will be eaten with knives and folks, also pile them high.

Shown is a simple Margarita pizza topping using quality roasted can tomatoes and non-fat shredded mozzarella cheese. Add all your favorites, sausages, peppers, other meats, vegetables and cheeses. Chicken can be prepared, breaded and refrigerated well ahead.

Serving quantities, four average size half breasts should be adequate for six. The recipe below is for 2 or 3 chicken breast halve

Gluten Free Version

Dredge chicken breasts with gluten free flour (i.e. Red Mill) and replace Panko crumbs with gluten free crumbs. 4C Plain or Seasoned Gluten Free Crumbs are my favorite. Make sure all added toppings and any other ingredients are also gluten free. I especially enjoy making the gluten free version with my homemade sun dried tomatoes slow cooked overnight with plenty of olive oil and garlic (please see "Tomato Sauce" tab). Top tomatoes with small balls of fresh mozzarella. Sprinkle with coarsely chopped fresh basil as they come out hot out of the oven.

This creative alternative can be an especially welcoming treat for pizza lovers that are gluten intolerant.

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Panko Breaded Chicken with Pizza Toppings - Pizza made on a "Crust" of Breaded Chicken

Ingredients

Boneless and skinless chicken breasts
Flour for dusting (regular or Gluten Free*)
2 eggs
Chopped parsley
Panko bread (or Gluten Free bread crumbs*)
Olive oil

Topping

Coarsely ground roasted tomatoes
Grated parmigiana cheese
Italian seasoning
Shredded mozzarella
Olive oil
Salt and pepper

Instructions

Please see the discussion "Cutting Chicken Breasts...". Place the breasts rounded side down on a cutting board and butterfly the sides as shown in the third illustration. Place the breast between two sheets of wax paper. Pound breasts until thin trying not to make holes in the breasts.
Place enough flour on wax paper to dust chicken breasts. Next to the flour, add eggs, parsley, salt and pepper into a shallow bowl wide enough to coat the chicken breasts. Beat mixture with a folk. In a platter or another sheet of wax paper, add Panko bread crumbs.
Dust both sides of a chicken breast and shake off any excess. Coat both sides of the chicken with the egg wash, allowing a little time for excess egg to run off. Place onto the Panko bread crumbs and lightly press down. Flip the breasts over and generously coat the other side. Place on a holding plate with wax paper. Cover that breast with more wax paper. Repeat with all chicken breasts, separating each with wax paper and a sheet on top of the last piece. Place in the refrigerator for at least a half hour.
If using additional toppings like sausages, mushrooms, peppers, prep and pre-cook them.
Preheat oven to 350º not convection. Coat the bottom of a sided cookie sheet well with olive oil. Place as many of the coated chicken breasts the pan will hold in a single layer.
Place on a lower oven shelf. The bottom side should be crusted within about 10 or 12 minutes. Remove from oven. Flip chicken over. Spread tomato on the chicken without getting any on the sheet. Sprinkle with Italian seasoning, grated parmigiana cheese, salt and pepper. Cover with mozzarella. Add additional other topping and drizzle with olive oil. Once toppings are added, place chicken, place tray on a middle oven shelf until cheese is melted and all other ingredients are hot, and the chicken is cooked through.

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