Skip to main content

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.

Popular posts from this blog

We made green chile sauce and RJR salsa

We made several batches of salsa and then we had so many green tomatoes we made a few  batches of green tomato chile sauce. We ate the extra salsa still hot yummy.

Improvised soup and stir-fry!

It's really nice to be able to open up my fridge and see loads of fresh vegetables just waiting to be combined into something healthy and filling. Though I didn't have kidney beans or zucchini I decided to make a sort-of minestrone out of the beans, onions, celery, green pepper, potatoes, carrots, parsley, basil, and Swiss chard that all came from the farm.  First I sautéed the celery, onions, carrots, then I added the potatoes and green pepper. Then I added vegetable broth, garlic, seasoning and just kept adding vegetables.  The Swiss chard came in at the very end after it had been rinsed, soaked, and chopped roughly.  Served it with salad- of course cucumber and lettuce from the farm. We didn't have any meat so we had fried eggs for a protein. Maybe that is weird, but we liked it. Now I didn't chronicle my improvised stir fry but I stir-fried carrots, a wack of snow peas, onions, garlic, and strips of steak. I made Rita's classic stir-fry sau

RJR Delicious Red Tomato Salsa

We always like to make multiple batches of this to keep us through the year. Tomorrow we're going to try out some green tomato recipes. RJR's  Salsa First chop all of the vegetables 7 cups of tomatoes chopped 2 cups of onions chopped 1-2 cups of green peppers chopped 1/2 cup of cilantro chopped OPTIONAL 6 Hot peppers - chopped Combine all of the chopped ingredients in a large cooking pot and add the following. 1 Tablespoon of coarse salt 1 Teaspoon of ground cumin 1 can of (156 ml ) tomato paste 3/4 cup of white vinegar Cook for 1 1/2 to 2 hours at a low simmer. Taste and adjust seasonings, we like granulated garlic and freshly ground black pepper. Pour into sterilized jars. If you like a smoother  salsa  chop finely or after cooking pulse in a food processor if you like a chunky  salsa  rough chop the vegetables.