Individual Barbecue Chicken “Pizzas” with Rachael Ray
1 Medium size skillet (for the BBQ sauce)
2 Cutting boards (1 for chopping and 1 for preparing raw chicken)
Mallet, to pound chicken
1 Large, nonstick skillet (to cook the chicken)
1 Baking sheet with a wire rack
For the Simple Pan Barbecue Sauce:
1 Tablespoon olive oil or canola oil
1 small onion, or half a medium to large size, fine chopped (any color onion)
2 cloves garlic, grated or chopped
Salt and pepper
3 Tablespoons apple cider vinegar
3 Tablespoons Worcestershire
3 Tablespoons light brown sugar
1, 8 ounce can tomato sauce
1 teaspoon hot sauce, to taste
2 Tablespoons prepared mustard, your choice of yellow, dijon or spicy
For the Chicken:
Cooking spray, such as non-aerosol olive oil cooking spray
2 chicken breasts (Rach will explain how to prep in camp)
To Assemble/Garnishes of Choice:
3 cups shredded cheese, combination of your choice such as mozzarella, jack, smoked cheddar, smoked Gouda
1/2 bunch green onions/scallions, thinly sliced on a bias
Small handful of fresh basil leaves, torn
Small handful of fresh cilantro, torn or rough chopped
Pickled jalapeños, if you’re really brave, mild or hot
1-2 store-bought pickles, chopped
Preheat oven to 450 F with the rack set in the center at the start of camp.
Place a medium size skillet over medium heat, add one turn of the pan of oil. Add the onion and garlic, season with salt and pepper and let sweat a few minutes. Add the vinegar, Worcestershire, light brown sugar, tomato sauce, hot sauce and mustard and stir to combine. Let lightly bubble away until flavors combine and sauce slightly thickens, about 15 minutes. Remove from heat and set aside. This will be enough for 4 chicken “pizzas” or 4 naan pizzas.
To butterfly the chicken breast, start at the thicker/fuller side of the breast and cut into and across, keeping your hand gently on top as you butterfly it open. Next, gently and evenly pound the chicken with a mallet and season with salt and pepper.
Place a large nonstick skillet over medium high heat and spray the pan. Cook 1 or 2 chicken breasts at a time, as your pan size allows, about 2 minutes per side or until lightly brown and then transfer to a baking sheet with a wire rack. Reserve until all chicken is cooked and ready to be assembled.
Spoon 3-4 tablespoons of sauce on each cooked chicken paillard, just as you would an individual pizza. (Reserve some if you are going to make Barbecue Chicken Pizza on Naan Bread.) Sprinkle the cheeses all over the top and place in the oven. Cook until the cheese is melted and brown. Remove from the oven and top with your choice of green onion, basil and/or cilantro and chopped pickle.
Serve with a simple salad or veggie sticks.
Check out www.rrcookingcamp.com for more information!