Sunday, April 11, 2010

bbq chicken pizza

somehow, you can never go wrong with barbeque sauce. EVER! 

bbq chicken pizza
2 boxes corn muffin mix (ex: jiffy, 8.5 oz each)
2 eggs
3.5 tbsp butter, melted
1.5 cups milk
1 cup corn (can be frozen) 
spray on olive oil
2 tbsp olive oil
2 skinless, boneless chicken breasts
3 garlic cloves, minced
1 cup yellow onion, chopped
1 cup red bell pepper, chopped
dash salt
dash pepper
1/2 tbsp chili powder
1 tsp cumin
2 tsp hot sauce
1 1/4 cup BBQ sauce
1 bag (6 oz) cheddar cheese
2 green onions, chopped
2 tbsp cilantro

preheat oven to 400. 

combine the muffin mix, eggs, butter, milk, and corn in a bowl. spray a layer of olive oil in a skillet and wrap the handle of the skillet in foil (because it's going in the oven). pour in 3/4 of the batter and cook for 15 minutes, until golden brown. 

while the pizza base/crust cooks, chop the chicken into small pieces and cook over medium in the olive oil until fully cooked. use a spatula to cut the chicken into smaller pieces, about 1 inch in diameter. then add the garlic, onion, and pepper and saute for 5 minutes. then, add salt and pepper, chili powder, cumin, hot sauce, and BBQ sauce. simmer on low for another 15 minutes. 

by now, the crust should be ready and slightly cooled. spread the BBQ chicken mixture over the cornbread crust and top with cheese. bake at 400 for 5-10 minutes, until the cheese is melted. top with green onions and cilantro and slice. serves 4. 

*adapted from rachel ray's Book of 10. 

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