Warmer weather, work, and holidays have made the past few weeks quite eventful (and tiring) so I apologize for the lack of posting over that time period- though it may extend over the next week or two as well. In the meantime, just bare with me and enjoy 🙂
This particular meal is somewhat reminiscent of a Chicken Parmesan type dish, with some modifications. Instead of a pasta-based side, I went with a wild rice. And as for the chicken itself…
The boneless thighs were already in the freezer and were stuffed with Mozzarella and Asparagus (prep work already done). At first I was unsure what type of way i was going to cook it so I actually started off by boiling some rice. As my mind got to thinking, I was like “hmm, I can make this in similar fashion to chicken parmesan- just stuffed.” And so I made my panko batter and threw the chicken in along with some tomato sauce and red wine and slow cooked in the oven.
I topped it off with some fresh parsely and grated some pepito cheese.
From when I was young and growing up to the present time, there has been quite a change in the popularity of pizza “styles” or trends. It always used to be either your typical pizza place greasy cheese pizza or you had the generic deep-dish styled pizzas. Topping wise there was not a lot of variety growing up but over time we’ve come to places creating “artisanal” or flatbread styled pizzas- essentially in many ways taking dishes or meals and converting into pizzas.
I went with a nice “thin” crust as its the style I prefer. Topping wise I went with some chicken I had sauteed almost like a lemon chicken with some added seasonings and garlic as well as diced up pieces of bacon.
Cheese-wise I like to go with a blend. I used a combination of fresh mozzarella, a nice imported sharp provolone, an asiago, and a mild cheddar.
Personally, I am big into mushrooms so for my own pizza I had the addition of chanterelle mushrooms. After laying out the dough, I added the sauce then some of the cheese. I then laid out the toppings (not too much as then when it cooks it would be soggy) and then I threw on some more cheese to melt on top. Overall bake time was about 20-25 minutes (I utilize a baking stone to bake on- really makes a nice crust).