Hello, everyone! I only blog when I have a successful new recipe to share, and it’s been a while since I posted on this blog. Sometimes I’ll begin a blog post, such as this one, before I even taste the meal and if it’s no good, I won’t share the blog post or keep the recipe. My absence doesn’t mean Dale and I have had a lot of unfortunate meals – we have just been traveling and haven’t had many home-cooked meals to share with you.
My friend Brandy LOVES the original version of this recipe and on Facebook, she shares gorgeous pictures of her glorious meal when she makes it. Every time, she gets a lot of comments and “likes” and recipe requests. I’ve wanted to try her special recipe for some time now, and tonight was the perfect evening for it! I took her tip and added some sun-dried tomatoes and a little oil from the jar. I also omitted sugar from the original recipe, added turkey pepperoni, used less cheese and a few other alterations. This is a gluten-free recipe and if you allow dairy and pepperoni in your Paleo diet, this just may be suitable. Let’s just call it another Daleo meal. The recipe adjusts well to suit your preferences. If you want to use more chicken pieces, less garlic or more sun-dried tomatoes, it will be fantastic!
Here’s my take on the recipe, adapted from Jill Weatherford’s recipe – served over zoodles (zucchini noodles). Let me tell you – this was SO delicious! My husband and I loved this, and every bite tasted so incredible with all of those gourmet Italian pizza flavors! I can understand why Brandy has her version of this meal in regular rotation in her household. YUM.
Italian Pizza Chicken
5 chicken pieces (we used two large chicken breasts, cut into five pieces)
salt & pepper, to taste
3 tomatoes (I used the “on the vine” variety)
14.5 oz. can of artichoke hearts in water, drained
3 cloves of freshly minced garlic
half of an 8.5 oz. jar of sun-dried tomatoes
1/2 tsp. oil from the jar of sun-dried tomatoes
2 T. olive oil (I used California garlic olive oil)
1/4 tsp. salt (I used Himalayan sea salt)
1/8 tsp. ground black pepper
2 T. gluten-free all-purpose flour (use regular flour if you tolerate gluten)
20 slices of turkey pepperoni (my husband said I should double this next time)
4 oz. shredded mozzarella
handful of fresh basil leaves, chopped
small handful of fresh flat-leaf Italian parsley, chopped
Ingredients for the Zoodles:
2 medium size zucchini
1 tsp. clarified butter (ghee) or regular butter
salt & pepper, to taste
EVOO for drizzling (I used California garlic olive oil)
Remove any “ookie” parts from the chicken pieces and if any of the chicken parts are too large, cut them into smaller pieces and place them in a non-greased 9″ x 13″ baking dish. Salt and pepper them, to taste.
Pre-heat the oven to 350 degrees.
Dice the tomatoes and place them in a medium-size bowl with the drained artichoke hearts, freshly minced garlic, sun-dried tomatoes, both oils, salt, pepper and gluten-free flour. Toss the ingredients gently, to combine.
Gently pour the veggie mixture around the chicken and place pepperoni on top of the vegetables so that the pepperoni gets nice and crispy while it bakes! Pop the dish into the oven and bake for 40-50 minutes, depending on the chicken thickness. I cooked this dish for 40 minutes and the chicken was so moist and tender, but not undercooked.
Sprinkle the cheese onto each piece of chicken and broil until the cheese browns and bubbles beautifully! Remove the chicken dish from the oven and sprinkle with the fresh herbs. Serve over whatever pasta you prefer. Costco has a great gluten-free linguine, but I made zoodles for this dish.
Directions for the Zoodles:
To make tender zoodles, spiral cut two zucchini squash and saute them for about three minutes in a hot skillet with melted ghee or butter. Salt and pepper, to taste, then turn off the heat and toss gently with a drizzling of olive oil. Serve immediately.
I hope you enjoy this as much as we did!! I’ve posted more photos below.
Place the chicken in the baking dish and combine the vegetables in a bowl.