Easy Tandoori Chicken Pizza |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Chicken strips coated in a creamy tandoori sauce and quickly pan-fried are a zesty topping for these flatbread pizzas with red onions, more creamy topping, and fresh arugula and cilantro. Ingredients:
1 (270 g) tub philadelphia savoury garlic cooking creme cream cheese product, divided |
1 tablespoon tandoori paste |
1/2 pound boneless, skinless chicken breasts, cut into thin strips |
1 teaspoon oil |
3 tablespoons sweet chili sauce |
2 tablespoons tomato paste |
1 (250 g) package naan breads (2 breads per 250g package) |
1/2 cup thinly sliced red onions |
1 cup tightly packed baby arugula |
2 tablespoons coarsely chopped fresh cilantro |
Directions:
1. Heat oven to 350 degrees F.
2. Mix 2 Tbsp. Cooking Creme and tandoori paste in medium bowl. Add chicken; toss to coat. Refrigerate 30 min.
3. Heat oil in medium nonstick skillet on medium-high heat, Add chicken mixture; cook and stir 5 min. or until chicken is cooked.
4. Combine chili sauce and tomato paste; spread onto bread. Top with onions and chicken; place directly on oven rack.
5. Bake 8 to 10 min. or until pizzas start to brown around edges. Top with spoonfuls of remaining Cooking Creme; bake 2 min. or until heated through. Top with arugula and cilantro. Cut in half.
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