AuthorBiteSized
DifficultyIntermediate

A fried chicken crust topped with a flavorful sauce and cheese!

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Yields6 Servings
Total Time2 hrs
Chicken Crust










Sauce & Toppings















Chicken Crust
1

Place chicken breast, black pepper, salt, garlic powder, onion powder, and sugar in a food processor and blitz until a fine sticky paste.

2

Place and flatten the paste into a cling wrap–lined round dish to form a disk. Freeze until it firms up and sets.

3

Coat the chicken patty disk in flour, beaten eggs, and breadcrumbs. Deep fry in medium-high heat until golden brown.

Sauce & Toppings
4

In a pan over medium heat, quickly stir-fry potatoes and carrots until half-cooked, and season with salt and pepper. Remove from pan. Quickly fry bell peppers and peas in the same pan, season with salt and pepper, and remove.

5

In the same pan, sauté the garlic and onions until soft, translucent and fragrant. Add tomato paste and cook for a few more minutes until the tomato paste gets dark and slightly toasted. Deglaze with tomato sauce then add chicken broth and bay leaves. Cook for a few minutes until reduced and thickened.

6

Ladle the sauce over the chicken crust, and top with cheese, potatoes, carrots, bell peppers, peas, grated cheese, and pepperoni. Bake until melted, about 15 minutes.

Ingredients

Chicken Crust










Sauce & Toppings















Directions

Chicken Crust
1

Place chicken breast, black pepper, salt, garlic powder, onion powder, and sugar in a food processor and blitz until a fine sticky paste.

2

Place and flatten the paste into a cling wrap–lined round dish to form a disk. Freeze until it firms up and sets.

3

Coat the chicken patty disk in flour, beaten eggs, and breadcrumbs. Deep fry in medium-high heat until golden brown.

Sauce & Toppings
4

In a pan over medium heat, quickly stir-fry potatoes and carrots until half-cooked, and season with salt and pepper. Remove from pan. Quickly fry bell peppers and peas in the same pan, season with salt and pepper, and remove.

5

In the same pan, sauté the garlic and onions until soft, translucent and fragrant. Add tomato paste and cook for a few more minutes until the tomato paste gets dark and slightly toasted. Deglaze with tomato sauce then add chicken broth and bay leaves. Cook for a few minutes until reduced and thickened.

6

Ladle the sauce over the chicken crust, and top with cheese, potatoes, carrots, bell peppers, peas, grated cheese, and pepperoni. Bake until melted, about 15 minutes.

Notes

Chicken Afritada Pizza