Roasted Chicken Peach And Brie Pizza Recipes

ROASTED CHICKEN WHITE CHILI

Steps:

• Preheat the oven to 350 degrees F.
• Drizzle the chicken with some oil, season with salt and pepper and put on a baking sheet. Roast until the internal temperature registers 165 degrees F on a meat thermometer, 15 to 20 minutes. Set aside until cool enough to handle, then cut into large dice.
• Meanwhile, add 1/4 cup oil to a large Dutch oven and heat over medium heat. When hot, add the celery, onions and bell peppers and saute until tender, 4 to 5 minutes. Add the flour, stir to coat the vegetables and cook until the flour starts to brown, about 3 minutes. Whisk in the warm chicken stock, stirring until combined. Add the beans, chiles, garlic powder, cumin, rosemary and green tomatoes and bring to a simmer, cooking until the mixture starts to thicken, 15 to 20 minutes.
• Add the diced chicken and cayenne and season with salt and pepper. Cover and cook for another 10 minutes to warm through. Serve garnished with sour cream.

ROASTED CHICKEN, PEACH AND BRIE PIZZA

Steps:

• Preheat the oven to 350 degrees F.
• Set the chicken breasts on a baking sheet. Drizzle with olive oil and sprinkle generously with salt and pepper. Transfer to the oven and roast until just beginning to brown on top, about 25 minutes (the chicken will finish cooking on top of the pizza). Let cool, then cut into 1/4-inch slices.
• While the chicken cools, heat a grill pan over medium heat. Add a naan to the pan and weight it with a heavy skillet. Grill until nicely charred, 3 to 4 minutes; flip, and grill for another 3 to 4 minutes. Repeat with the remaining naan. Remove the naan to a work surface. Brush with olive oil, season with salt, and then spread with the jam. Top the pizzas with the sliced chicken.
• Place the pizzas on a baking sheet fitted with a wire rack. Transfer to the oven and cook until the jam starts to caramelize and the chicken browns, about 10 minutes.
• Remove from the oven and top with the sliced brie. Allow the cheese to melt from the residual heat for a minute or two. Season with coarsely ground black pepper. Cut each pizza into 6 slices and serve immediately.
• Combine the peaches, sugar and ginger in a saucepan over medium heat. Cook, stirring every couple minutes, until the sugar melts and the peaches soften, 10 minutes. Add the moonshine, lemon juice and zest, and simmer until thickened, about 20 minutes, stirring every couple minutes to prevent scorching. Store in the refrigerator for up to 1 month.

SPICY SUMMER PEACH PIZZA

Steps:

• For the crust: Sprinkle yeast over 10 ounces warm water (90 to 100 degrees F?feels like mild bath water) and stir.
• Let sit 5 minutes to bloom.
• Add flour and salt to a stand mixer fitted with dough hook attachment and mix to evenly distribute.
• With mixer on a medium speed, slowly add yeasted water, then olive oil. Let mix until a smooth elastic dough ball forms, 6 to 7 minutes.
• Turn dough onto a floured work surface and knead by hand for 2 minutes.
• Form dough into a tight ball and place in a bowl. Cover with plastic wrap and let sit in a warm place to proof until it has approximately doubled in size, about 1 hour.
• Turn dough out onto a floured work surface and divide into 3 equal portions. Form each into a tight dough round by hand and place in smaller bowl. Cover with plastic wrap and refrigerate to slowly ferment, 12 to 24 hours.
• Turn dough out onto a floured work surface and spread by hand into approximately 12-inch pizza crusts.
• Carefully lift crusts onto a floured pizza peel or the back of a floured cookie sheet.
• For the toppings: Preheat the oven with a pizza stone in it on the highest setting possible; 650 degrees F in a wood-fired pizza oven or 500 degrees F in a conventional oven.
• Spread a thin layer (about 1/2 cup) Goat Cheese Creme Fraiche over each dough.
• Place 8 pieces of peach on each. Sprinkle sliced red onions around pizza.
• Place sliced jalapenos around pizza. Sprinkle cheese evenly over pizzas. Place 6 pieces pancetta in a spoke pattern around pizzas.
• Shimmy a pizza onto hot pizza stone in oven.
• Bake until edges are golden and crispy looking, 4 to 9 minutes.
• Remove from oven and sprinkle fresh arugula over top. Cut pizza into 6 wedges and serve. Repeat with remaining pizzas.
• Soften goat cheese at room temperature for 30 minutes. Mix goat cheese and creme fraiche together until smooth and well combined.

ROASTED PEACH NAPOLEON

Steps:

• Make the pastry cream: Whisk 1/2 cup milk, 1/3 cup granulated sugar, the salt, egg yolks and cornstarch in a medium bowl. Combine the remaining 1 1/2 cups milk and 1/3 cup granulated sugar with the vanilla seeds and pod in a medium saucepan; bring to a low simmer over medium heat. Slowly pour the hot milk mixture into the bowl with the yolk mixture, whisking constantly. Return to the pan and bring to a simmer, whisking; cook, whisking, until thickened, 1 more minute. Transfer to a bowl and remove the vanilla pod. Lay plastic wrap directly on the surface and refrigerate until cold, about 1 hour, 30 minutes.
• Meanwhile, roast the peaches: Preheat the oven to 400 degrees F. Combine the peaches, granulated sugar, lemon juice, and vanilla seeds and pod in a medium bowl; toss gently to coat. Transfer to a rimmed baking sheet and spread in a single layer. Roast, tossing once, until tender and glossy, about 30 minutes. Let cool.
• Cook the puff pastry: Coat a baking sheet with cooking spray. Unroll the puff pastry sheets on a generously floured surface and arrange them so they overlap by about 2 inches to make 1 large piece of pastry. Lightly flour a rolling pin and roll out the dough into a 17-by-12-inch rectangle. Carefully transfer the dough to the prepared baking sheet and prick all over with a fork. Bake, pricking it again halfway through, until golden and crisp, 25 to 35 minutes. Let cool completely on the baking sheet, then transfer to a cutting board and cut crosswise into 3 equal pieces.
• Assemble the napoleon: Lay 1 piece of puff pastry on a platter. Spread with half of the pastry cream, then top with half of the roasted peaches. Repeat with another piece of puff pastry and the remaining pastry cream and peaches, reserving a few peach slices for topping. Top with the remaining piece of puff pastry and dust with confectioners' sugar. Top with the reserved peaches. Slice with a serrated knife.

RUBBED ROAST CHICKEN WITH PEACHES

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease rimmed baking sheet with non-stick cooking spray.
• Combine brown sugar, cumin, cardamom, coriander, ginger, salt, and cayenne pepper in a bowl and mix well. Arrange chicken breasts in a single layer on the prepared baking sheet, skin sides up. Pat spice blend on chicken.
• Bake chicken in preheated oven until meat is no longer pink inside, about 25 minutes.
• While chicken is cooking, combine balsamic vinegar, peach preserves, chicken broth, and orange juice in a small saucepan. Bring to a boil over medium heat. Simmer, stirring occasionally, until mixture is thickened and reduced to about 1 cup, about 10 minutes.
• Remove baking sheet from oven. Place peach slices around chicken and pour sauce over the top. Bake until glaze caramelizes on chicken and peaches and an instant-read thermometer inserted in the thickest part of a chicken breast, not touching bone, reads 165 degrees F (75 degrees C), an additional 10 minutes.

MOROCCAN PEACH ROASTED CHICKEN

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• In a glass measuring cup, combine the margarine, honey, rose water, salt and pepper. Heat in the microwave until margarine has melted, about 30 seconds. Place chicken in a baking dish and pour the margarine mixture over it. Stir to coat the chicken completely. Place the dish of chicken into the oven.
• Cook uncovered in the preheated oven until chicken pieces have browned, about 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C). Add the peaches to the dish and sprinkle with sugar. Continue to roast until chicken is cooked through, about 20 more minutes.
• Remove chicken pieces to a serving dish and pour the juices from the pan over them. Garnish with slivered almonds.

BAKED CHICKEN WITH PEACHES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Place chicken in the prepared baking dish, and sprinkle with 1/2 cup of brown sugar. Place peach slices over chicken, then sprinkle with remaining 1/2 cup brown sugar, ginger, cloves, and lemon juice.
• Bake for about 30 minutes in the preheated oven, basting often with juices, until chicken is cooked through and juices run clear.

ROASTED CHICKEN WITH PEACH GLAZE

Steps:

• Heat oven to 375°F. Spray rack in shallow roasting pan with cooking spray. Rinse chicken inside and out with cold water; drain and pat dry with paper towels.
• Sprinkle garlic-pepper blend over chicken; place breast side up on rack in pan. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.
• Bake uncovered 1 hour. Brush chicken with preserves; bake 35 to 45 minutes longer or until thermometer reads 180°F and legs move easily when lifted or twisted. Let stand 5 to 10 minutes before serving.

BAKED CHICKEN AND BRIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Pour the beer or wine into a glass baking dish large enough to lay out the chicken. Season the chicken with salt, pepper and oregano on both sides, and place in the dish.
• Bake for 35 to 40 minutes in the preheated oven, or until juices run clear. While chicken is baking, slice Brie with the rind into 1/4 inch thick slices. When chicken is done, place slices of Brie over the top. Return to the oven for 3 to 5 minutes, until cheese is melted. Voila, chicken with Brie sauce is complete!