Balsamic Chicken and Pesto Pizza – a delicious recipe with Chicken Breasts, Balsamic Vinegar, Dough, Basil Pesto, Mozzarella Cheese, Balsamic Vinegar. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Put chicken breasts into a dish.
2
Pour the first amount of balsamic vinegar over your chicken breasts and allow them to marinate for 1/2 an hour.
3
Preheat your oven to 425 F and heat your grill pan on a medium-high flame.
4
Put chicken onto the hot grill pan.
5
Grill chicken for 3-4 minutes on each side or until cooked through and no longer pink in the center.
6
Transfer to a plate and allow chicken to rest for 5 minutes.
7
Roll out your pizza dough onto a greased baking sheet then spread on basil pesto.
8
Sprinkle on your mozzarella cheese, then chop up your chicken breasts and add to the top of the pizza.
9
Bake in the oven for 10-15 minutes or until crust is baked through.
10
Top it off with a drizzle of a balsamic reduction (just simmer the final amount of vinegar in a saucepan on medium-low heat for 10 minutes, or until it becomes syrupy), and enjoy!
177
kcal
Calories
7
g
Fat
2
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 whole Boneless, Skinless Chicken Breasts, ⅓ cups Balsamic Vinegar, 1 pound Pizza Dough, 1/2 cups Basil Pesto, and more.
Yes, Balsamic Chicken and Pesto Pizza falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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