Prepare the dredging ingredients in three shallow bowls or three small plates. (Bowl 1) Flour (Bowl 2) Egg, beaten with a fork to mix the whites and yolks. (Bowl 3) Panko breadcrumbs, parsley, and Parmesan mixed together.
Take one piece of chicken and coat in the flour on both sides and edges.
Transfer the chicken to the egg mixture, again coating both sides and all edges.
Transfer the chicken to the breadcrumb mixture and coat both sides and the edges. Repeat with the second piece of chicken. You may need additional flour, egg, or breadcrumbs depending on the size of your chicken.
Add the oil to the skillet. When the oil is heated through, add the chicken.
Cook until the chicken is golden brown, approximately 5 minutes. Flip and cook until the second side is also golden brown, approximately 3-5 minutes.
Make sure your chicken is cooked all the way through. Continue cooking if necessary. If it is turning brown too quickly, turn the heat down.
When the chicken is done, set aside.
To make the sauce, melt the butter in a medium saucepan over medium heat.
Add the nutmeg and cream to the butter. Whisk to combine. Simmer until the cream is heated through.
Turn the heat down to medium low. Add the Parmesan cheese. Stir occasionally until the cheese is melted. You do not want the heat too hot as it will cause the cheese to break and get lumpy.
When melted, add salt and pepper to taste. The sauce should be rather thick. Set aside.
Prepare the pizza dough if not completed already. If following one of our recipes, follow instructions until the crust is par-baked (just barely cooked) and set aside.
Preheat oven to 450F. Place your pizza stone or baking sheet in the oven to heat.
Place your pizza crust on a peel or another surface that will allow you to easily transfer it to the oven.
Season the crust edge if desired by lightly brushing the crust with a little olive oil and sprinkling with some Parmesan, garlic salt, or black pepper.
Spread out the alfredo sauce across the pizza to taste. The sauce should be pretty thick in texture.
Spread the mozzarella out across the pizza, with more or less to taste.
Slice the chicken and spread the pieces over the cheese. Sprinkle with the fresh Parmesan.
When the oven is finished preheating, transfer the pizza to your pizza stone or baking sheet.
Cook until the cheese has started to turn brown, approximately 10-12 minutes (or to your desired doneness).
Remove the pizza from the oven. Sprinkle the fresh basil on top and some red pepper flakes if desired for an extra kick. Serve warm.
Please note that the exact cook time will vary with your oven.If you use a different pizza crust, the cook time will vary based on size and thickness.Make the crust, chicken, and sauce in advance for a quick dinner! If these pieces are ready to go, the total cook time will be closer to 10 minutes. Without anything being pre-cooked, it will be closer to the 40 minute mark.Any leftover chicken will work. Freshen the pizza up with some of your favorite vegetables.The better quality ingredients you use, the better it will taste!A par-baked pizza crust means that it is not raw. It is typically cooked just enough where the dough is no longer raw but it is not done (no golden brown edges). This ensures the crust cooks all the way through and that the addition of toppings does not leave a raw center.
Chicken Alfredo Pizza https://www.threeolivesbranch.com/chicken-alfredo-pizza-2/ May 12, 2017