April 17, 2015

Chicken Wing Pizza Braid

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Lean protein, whole grains, healthy fats. Not your typical chicken wing.

 

 

 

 

 

 

 

 

 

Ingredients:

2-1/2 lbs. boneless, skinless chicken breasts

3 Tbs. olive oil, divided

Salt, pepper

1-16 oz. ball whole wheat pizza dough, plus flour for rolling

1 cup Byrne Hollow Farm Plain Greek Yoghurt

3/4 cup hot sauce

1 cup shredded mozzarella cheese

2 tsp. Italian seasoning

 

 

 

1.  Heat a skillet to medium-high heat. Add 1 tbsp. olive oil to the pan. Season chicken breasts with salt and pepper on both sides, add to pan. Cook 5-7 minutes on first side. Flip and cook another 5-7 minutes, or until breasts are cooked through (depending on thickness). When chicken is done, breasts will be firm to the touch, or you can use an instant read thermometer (165°F). Remove chicken from skillet. Cool.

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2. On a floured surface, roll pizza dough out to about 8″ x 14″.

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3. Transfer to a greased sheet tray. Using a pizza cutter, make 1.5″ deep cuts lengthwise down the dough on both sides, about 2″ apart.

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4. When chicken is cool enough to handle,  shred into pieces. Add yogurt, hot sauce, and mozzarella. Mix. Place chicken mixture in the center of the dough.

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5. To braid, lift strips of dough across the chicken filling to meet at the center. Cross and tie into a knot. Repeat with the rest of strips down the pizza braid.

 

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6. Mix remaining 2 Tbs. olive oil with Italian seasoning. Brush onto dough.

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7. Bake at 375°F for 30-40 minutes, or until crust is golden. Enjoy!