Tandoori Chicken Pizza
Tandoori Chicken Pizza might be a good recipe to expand your main course recipe box. This recipe makes 2 servings with 554 calories, 40g of protein, and 24g of fat each. For $2.9 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. This recipe from Kraft Recipes requires pita breads, skinless boneless chicken breasts, gingerroot, and ground cinnamon. 7 people were impressed by this recipe. This recipe is typical of Indian cuisine. From preparation to the plate, this recipe takes roughly 1 hour and 8 minutes. Taking all factors into account, this recipe earns a spoonacular score of 65%, which is pretty good. Chicken Tandoori Pizza, Tandoori Chicken Naan Pizza, and Multigrain Tandoori Pizza With Paneer Tikka are very similar to this recipe.
Servings: 2
Preparation duration: 30 minutes
Cooking duration: 38 minutes
Ingredients:
2 Tbsp. chopped cilantro
2 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream
1-1/2 tsp. grated gingerroot
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground cumin
1/4 cup ATHENOS Original Hummus
1/4 cup KRAFT Zesty Italian Dressing
1/2 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 pocketless pita breads
1/2 cup roasted red pepper strips
2 small boneless skinless chicken breasts (1/2 lb.)
Equipment:
oven
frying pan
baking sheet
Cooking instruction summary:
Heat oven to 400F. Mix first 5 ingredients; pour over chicken in shallow dish. Turn to evenly coat chicken. Refrigerate 30 min. to marinate. Remove chicken from marinade; discard marinade. Cook chicken in covered nonstick skillet on medium-high heat 4 min.; turn. Cook, uncovered, 5 to 6 min. or until done (165F). Remove from skillet; cool 5 min. Cut into thin slices. Place breads on baking sheet; spread with hummus. Top with chicken, peppers and cheese. Bake 5 to 8 min. or until toppings are heated through and cheese is melted. Top with cilantro and sour cream.
Step by step:
1. Heat oven to 400F.
2. Mix first 5 ingredients; pour over chicken in shallow dish. Turn to evenly coat chicken. Refrigerate 30 min. to marinate.
3. Remove chicken from marinade; discard marinade. Cook chicken in covered nonstick skillet on medium-high heat 4 min.; turn. Cook, uncovered, 5 to 6 min. or until done (165F).
4. Remove from skillet; cool 5 min.
5. Cut into thin slices.
6. Place breads on baking sheet; spread with hummus. Top with chicken, peppers and cheese.
7. Bake 5 to 8 min. or until toppings are heated through and cheese is melted. Top with cilantro and sour cream.
Nutrition Information:
covered percent of daily need
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