I think it's funny that the Chizza is basically a Chicken Parmesan, but in the same respect, a Chicken Parmesan is basically a Chicken Pizza, so who's really at fault here? Politics aside, I truly believe that adding pineapple to this creation really elevated the dish providing a unique sweet refreshing taste to chicken.<br /><br />Buy Tomato Powder Here:<br />• http://amzn.to/1Dl5eHW<br /><br />Make French Fry Crust Pizza Here:<br />• http://bit.ly/1zyxYzc<br /><br />Make Hot Dog Bites Pizza Here:<br />• http://bit.ly/1GhlycE<br /><br />Subscribe to JPTalks:<br />• http://bit.ly/JPTalks<br /><br />--------------------------------------------------------------------------------------<br />Social Media Links:<br />Facebook: http://bit.ly/HJFFace<br />Twitter: http://bit.ly/HJFTwitter<br />Instagram: http://bit.ly/HJFInsta<br />Website: http://www.hellthyjunkfood.com<br />--------------------------------------------------------------------------------------<br /><br />See Full Recipe Details @<br />• http://www.hellthyjunkfood.com/chizza.html<br /><br />--------------------------------------------------------------------------------------<br />The Chizza<br />657 Calories Per Chizza<br />Prep: 10 minutes<br />Soak @ 40°F: 12 hours<br />Deep Fry @ 350°F: 5 minutes<br />Bake @ 400°F: 10 minutes<br />--------------------------------------------------------------------------------------<br />Ingredients:<br />• Chicken Breast<br />• Buttermilk<br />• 1 Cup Chicken Breader<br />• 1 Tbsp Parmesan Cheese<br />• 1 Tbsp Tomato Powder<br />• 1 Tbsp Italian Seasoning<br />• Thick Tomato Sauce (add tomato paste to thicken)<br />• Shredded Mozzarella Cheese<br /><br />Toppings:<br />• Pepperoni<br />• Pineapple<br />• Diced Green Pepper<br /><br />--------------------------------------------------------------------------------------<br />Directions:<br /><br />1.) Start by butterflying your fat chicken breast. Fold it open and then pound it out with a meat tenderizer until the chicken is uniformly the same thickness roughly 1/4" thick.<br /><br />2.) Soak the chicken in a buttermilk bath with salt & pepper and refrigerate over night. This acts as a brine allowing the salt to tenderize and moisten the chicken bringing all the protein fibers together.<br /><br />3.) For the seasoned flour mixture I like using store bought chicken breaders. If those are not available for you, it's generally a mixture of 1 Cup Flour, 1 Tsp Salt, 1/4 Tsp Pepper, 1 Tsp Garlic Powder, 1/2 Tsp Cayenne, 1 Tsp MSG and 1/2 Tsp Paprika.<br /><br />4.) To give this a pizza flavor, I also added in 1 Tbsp of Parmesan cheese, 1 Tbsp of Italian Seasoning & 1 Tbsp of Tomato Powder.<br /><br />5.) Dunk your chicken into the breading and once fully coated, spoon in a few drops of the buttermilk to add nice little breading crust balls on to the chicken for texture and taste.<br /><br />6.) Now deep fry at 350°F for 5 minutes. Flip halfway through if necessary.<br /><br />7.) Drain and place on a baking sheet where we will now add the tomato sauce, cheese and pizza toppings.<br /><br />8.) Bake at 400°F for 10 minutes or until the cheese is fully melted.<br /><br />9.) Cut into quarters and eat it. Should taste like chicken parm with pineapple. I guess the only difference really with fried chicken is that you can eat it with your hands.<br /><br />10.) Congrats on waiting 12 hours to eat this. I caved and drove to KFC.<br /><br />--------------------------------------------------------------------------------------<br />Nutrition Facts:<br />Serving Size 1 Chizza<br />Calories 450<br />Total Fat 17g<br />Saturated 7g<br />Trans 0g<br />Cholesterol 150mg<br />Sodium 650mg<br />Total Carbs 20g<br />Dietary Fiber 2g<br />Sugars 8g<br />Protein 35g<br /><br />Disclaimer: Nutrition Facts are estimated through MyFitnessPal and should act as a general guideline. It does not represent any actual facts.<br /><br />Music by Noseyuk Licensed under a Creative Commons License
