When you’re in quarantine, every meal is a “Chopped” Challenge.
Yes, we’ve got food. Yes, we are eating well. Yes, the quarantine is driving us insane (but not insane enough to stop doing it). This recipe may walk, talk and quack like a struggle meal, but Jenise and I are not struggling. Thank God!
In a nutshell, I do 90% of the cooking, and Jenise is the pickiest eater I have ever cooked for. I say that with love. Besides that, we had a taste for pizza but were NOT about to order any.
Our last shopping haul landed us a hodgepodge of ingredients. We weren’t able to get the ground turkey that we wanted, but we bought PLENTY of chicken to compensate. We forgot to take the burger buns out of the cart, so we’ve got buns. We also bought mozzarella cheese, because I felt it would come in handy. Tomato sauce disagrees with Jenise, but she takes her chances with barbecue sauce, because that’s how much she loves it.
- 2 chicken breasts
- 3-4 Hamburger buns
- Mozzarella cheese, shredded
- Barbecue sauce
- Italian seasoning and extra virgin olive oil (that was already in my cupboard)
To me, that spelled “Mini Pizzas”!
If you want to try this recipe, feel free to vary the ingredients as you please. You will not offend me. This is just what I had to work with.
Preheat the oven to 350 degrees.
SEASON, grill and slice the chicken. Set it aside.
Roll the burger buns FLAT. Jenise prefers a crispy crust, and I just wanted them to look more like pizzas.
Lightly drizzle some olive oil on a cookie sheet. Place the buns on the cookie sheet.
Spread the barbecue sauce on the buns. I don’t like to over-spread, but do what works for you.
Chicken, mozzarella, seasoning. In that order.
Place in the oven for 7 minutes, or until the cheese is melted to your satisfaction.
I have also used broccoli as a topping. Both times, they turned out well!
Creativity is still flowing! Be safe!