Chicken Parm “Pizza”

Ingredients:

2-3 boneless, skinless chicken breasts, cut into about 1-2 inch pieces

1/4 tsp. garlic powder

1/4 tsp. salt

1/4 tsp. pepper

1/4 cup all purpose flour

2 large eggs, beaten

1 cup Italian style breadcrumbs

4 tbsp. vegetable oil

1/2 - 1 cup marinara sauce (depending on the size of your chicken patty)

2 cups mozzarella cheese, grated

1/4 cup Parmigiano Reggiano, grated

4 basil leaves

2-3 tbsp. honey (for drizzling)

In a food processor, blend uncooked chicken breasts, garlic powder, salt & pepper until smooth.
Place the chicken mixture on top of a layer of plastic wrap. Place another piece of plastic wrap on top of the chicken mixture. Using a rolling pin (or your hands), roll out the chicken mixture into a circular shape, about 1/3 inch thick. Make sure the chicken patty disc will fit into your frying pan.
Place the chicken patty disc on a tray or plate and freeze for about 1-2 hours.
Remove the chicken patty from the plastic wrap and dredge both sides in flour, eggs and breadcrumbs (in that order).
Add 2 tbsp. vegetable oil to a frying pan and fry one side of chicken over medium-high heat until golden brown in color (about 5 minutes). Using a large plate, flip the chicken patty and add the remaining 2 tbsp. vegetable oil to the pan before placing the patty back into the frying pan. Cook for another 5 minutes until golden brown in color.
While your patty is cooking, heat your oven to 400°F. Once your chicken patty is fully cooked, remove from the pan and place on a baking sheet (or pizza pan) and top with marinara sauce, mozzarella and Parmigiano Reggiano.
Place baking sheet in oven and cook for about 10 minutes until cheese begins to melt. Once the cheese has melted, place under the broiler on high for about 1-2 minutes until it begins to bubble and brown.
Remove from the oven and top with basil leaves. Serve with a side of honey for drizzling.