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Step 4BBQ chicken pizza toppings
Ingredients:
Boneless skinless chicken breast (tenderloin is best - nicely sliced, and little fat)
Red Onion
Vegetable Oil
Favorite BBQ Sauce
Mozzarella Cheese
Cheddar Cheese
Preparation:
Oil up a skillet with some vegetable oil - about two tablespoons should do. While the skillet is heating up, dice the chicken. Use common sense here. You want pieces that are small enough to be manageable on a pizza. As for the red onion, slice that baby up as well. Rings are nice, because then can be easily removed if necessary.
After dicing up the chicken, carefully set it on the skillet of hot oil (tongs work well!). Turning occasionally, you want to cook it until it is golden-brown on both sides. About half-way through, throw the onions in there, adding more oil if necessary. You don't want to start cooking them immediately, because they take much less time to cook, and could easily burn. Once the chicken and onions are finished cooking, carefully remove them from the skillet with tongs, and set them aside for the next step.
How to know if the chicken is finished cooking: if you're really not sure, it's probably a good idea to check. Slice the largest chunk of chicken in half. Examine the inside. If it appears to be slightly pink, then it's not done cooking. If the chicken is white and thread-like inside, then it's probably done. It never hurts to be safe, so if you're still not sure, just let it cook for a few more minutes.
Boneless skinless chicken breast (tenderloin is best - nicely sliced, and little fat)
Red Onion
Vegetable Oil
Favorite BBQ Sauce
Mozzarella Cheese
Cheddar Cheese
Preparation:
Oil up a skillet with some vegetable oil - about two tablespoons should do. While the skillet is heating up, dice the chicken. Use common sense here. You want pieces that are small enough to be manageable on a pizza. As for the red onion, slice that baby up as well. Rings are nice, because then can be easily removed if necessary.
After dicing up the chicken, carefully set it on the skillet of hot oil (tongs work well!). Turning occasionally, you want to cook it until it is golden-brown on both sides. About half-way through, throw the onions in there, adding more oil if necessary. You don't want to start cooking them immediately, because they take much less time to cook, and could easily burn. Once the chicken and onions are finished cooking, carefully remove them from the skillet with tongs, and set them aside for the next step.
How to know if the chicken is finished cooking: if you're really not sure, it's probably a good idea to check. Slice the largest chunk of chicken in half. Examine the inside. If it appears to be slightly pink, then it's not done cooking. If the chicken is white and thread-like inside, then it's probably done. It never hurts to be safe, so if you're still not sure, just let it cook for a few more minutes.
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