Chicken pizza grills (Pizziola)

07 April 2009

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Prep time 5 minutes

Cooking time 10 minutes

2 skinless chicken breasts

2 tsp olive oil

Salt and pepper

2 tablespoons of pizza sauce (or readymade tomato pasta sauce)

50g Cathedral City Mature Lighter sliced

3 black olives, pitted and halved, (optional)

A few leaves of fresh basil

1.      Lay the chicken breasts on a chopping board, cover them with a couple of sheets of cling film, then with either a meat hammer or rolling pin bash until flat

2.      Pre heat the grill on high.  Rub each breast with olive oil and salt and pepper, then pop under the grill. Grill one side for 3-5 minutes or until golden brown, then turn over and grill for a further 2 minutes

3.      Spread the less grilled side of each of the chicken breasts with 1 tablespoon of the pizza sauce, lay the cheese and scatter the olives over the top as you would a pizza, then pop back under the grill. Grill until the cheese has melted and started to brown

4.      Serve the chicken pizza grills scattered with fresh basil leaves

Nutritional Information

Per serving:

275 kcal

10.8g fat

4.7g saturates

0.9g sugar

1.3g salt

Top tips from nutritionist Juliette Kellow:

These are a great alternative to regular pizza’s which are typically much higher in calories, fat and saturated fat! Serve them with a fresh salad to create a tasty, light meal.

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