Monday, 30 September 2013

Poached chicken, pesto, Swiss chard, and zucchini pizza

So what do you do when you have Swiss chard, zucchini, pizza crust, chicken, cheese, and other vegetables in your fridge that need to be used up? Well you might look at recipes that use one or two of these things. Maybe make something like a pasta with Swiss chard pesto, soup, stir-fry, or casserole.

We managed to combine these ingredients all into another delicious pizza. Almost all of them sourced from RJR Farm (not the sauces, crust, zucchini or spices).

This was inspired by a few other recipes but is somewhat original so I will show you what I did in pictures...

First I poached 3 chicken breasts in just enough water to barely cover them. To add a little flavour I used 1 spoonful of dried basil pesto from the Farmer's Market, 1 carrot chopped in large chunks, 1 onion quartered, and a dash of salt and pepper.












The left over water from I stuck in a jar to put in the freezer and use as a 'chicken broth'.
 Then we used a little bit of barbecue sauce and 2 spoonfuls of the pesto as a base sauce.


Then I boiled the Swiss chard by adding the stems first letting them cook for a while before adding the rough chopped leaves. (Before using Swiss chard I always try to let it soak in water with a splash of vinegar to clean it up.) This, along with the sliced poached chicken, sliced zucchini, and some other vegetables like tomato and onion were added. Generous amounts of mozzarella on top. You can even do two layers if you want.
Since these crusts are pre-baked flatbreads they cooked quickly, in about 7 minutes at 350F. Enough for the edges to brown and the cheese to melt. If using a thicker crust or a pizza dough it might need longer.
The basil, chicken, and Swiss chard really worked together I think Swiss chard is my new favourite pizza topping.

No comments:

Post a Comment