Chicken Paillard White Pizzette With Spinach & Arugula Salad Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Season the chicken breasts with salt, pepper, and garlic powder.
• STEP 3.In a skillet, heat olive oil over medium-high heat. Cook the chicken for 3-4 minutes on each side, until cooked through.
• STEP 4.In a small saucepan, melt butter and stir in flour. Cook for 1 minute.
• STEP 5.Gradually whisk in milk and cook until thickened. Stir in grated Parmesan cheese.
• STEP 6.Place the mini pizzette crusts on a baking sheet. Spread the white sauce over the crusts.
• STEP 7.Top each pizzette with a cooked chicken breast and sprinkle with shredded mozzarella cheese.
• STEP 8.Bake for 10-12 minutes, or until the cheese is melted and bubbly.
• STEP 9.In a bowl, toss together spinach, arugula, cherry tomatoes, and balsamic vinaigrette.
• STEP 10.Serve the chicken pizzettes with the spinach and arugula salad.
• STEP 11.Enjoy!

Cooking Tips

• You can use store-bought pizzette crusts or make your own using pizza dough.
• Feel free to add other toppings like sliced tomatoes or mushrooms to the pizzettes.
• Serve with a side of garlic bread or a bowl of soup for a complete meal.

Storage and Serving

• Leftover chicken pizzettes can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat in the oven at 350°F (175°C) until heated through.
• Serve hot with a side of salad or steamed vegetables.