Chicken Paillard White Pizzette With Spinach & Arugula Salad Recipe

Recipe By Slurrp

Chicken Paillard White Pizzette With Spinach & Arugula Salad is a light and flavorful dish that is perfect for a quick and easy lunch or dinner. This recipe features thin and tender chicken paillard topped with a creamy white sauce and melted cheese, served on mini pizzette crusts. It is accompanied by a refreshing spinach and arugula salad, making it a well-balanced and satisfying meal.

4.8
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Non Vegdiet
Chicken Paillard White Pizzette With Spinach & Arugula Salad
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Ingredients for Chicken Paillard White Pizzette With Spinach & Arugula Salad Recipe

  • 1/2 Chicken Breasts, Pounded Thin
  • As required Salt And Pepper To Taste
  • 0.13 teaspoon Garlic Powder
  • 1/4 tablespoon Olive Oil
  • 1/2 tablespoon Butter
  • 1/2 tablespoon All Purpose Flour
  • 1/4 cup Milk
  • 0.06 cup Grated Parmesan Cheese
  • 1 Mini Pizzette Crusts
  • 1/4 cup Shredded Mozzarella Cheese
  • 1/2 cup Fresh Spinach
  • 1/2 cup Arugula
  • 1/4 cup Cherry Tomatoes, Halved
  • 1/2 tablespoon Balsamic Vinaigrette

Directions: 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.
Nutrition
value
129
calories per serving
8 g Fat5 g Protein7 g Carbs5 g FiberOther

Current Totals

  • Fat
    8g
  • Protein
    5g
  • Carbs
    7g
  • Fiber
    5g

MacroNutrients

  • Carbs
    7g
  • Protein
    5g
  • Fiber
    5g

Fats

  • Fat
    8g

Vitamins & Minerals

  • Calcium
    274mg
  • Iron
    6mg
  • Vitamin A
    4251mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    307mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    76mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    172mg
  • Manganese
    2mg
  • Phosphorus
    98mg
  • Selenium
    4mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp