Please enjoy some of the recipes from our events!

Bar-B-Que  Chicken Pizza – Jacque Miller

• 2 large onions – cut in half and sliced into about ¼ inch slices
• 2-3 chicken breast – boneless, skinless – cut into 1” square pieces or 2-3 inch slices
• Horseradish bar-b-que sauce – about 14 – 16 oz bottle
• Pepperjack cheese – slices or grated
• Pizza dough
• Olive oil
• Corn meal

1. Preheat oven to 400 degrees  -  Slice onions and put in skillet with about 2 Tablespoons of olive oil at medium temp. ( med to large skillet)  Sauté onion slices until golden brown and caramelized.  Remove onion slices from pan and set aside. 
   This step can take a while.  Don’t get in a hurry or the onions will burn instead of caramelizing.  Stir often.
2.  Add more oil if needed to skillet and add chicken to skillet and cook until almost done. (it will finish cooking in the oven on the pizza)
3. Add onion back to skillet and turn off skillet.   Add the bar-b-que sauce and stir together.
4. Using homemade dough (or prepared pizza dough), shape dough into shape of pan you are using.   Be careful not to tear dough as you shape it. Sprinkle some corn meal onto bottom of pizza pan.   Put dough onto pan you are using to bake the pizza.
5. Brush dough very lightly with olive oil out to the edges – spread the Pepperjack cheese on top of dough then and add the chicken/onion sauce mixture.
6. Put in preheated oven and cook about 30 minutes – until golden brown and bottom of pizza is done (lightly browned).  This will vary depending on your oven.

NOTE:  If you are making two pizzas’ use more ingredients or if you want more add what you want.  If you can’t find horseradish sauce buy a sauce you like and add prepared horseradish to it to taste.

Parmesan-Crusted Baked Chicken – Jacque Miller  8 servings

These chicken breast become super-moist when baked in garlic and oregano accented tomato sauce.  Even more appealing, though, is the topping of a gooey, two-cheese mix.  Serve the chicken over pasta, polenta or rice.

• 4 tablespoons olive oil, divided
• 1 cup finely chopped sweet onion
• 1 garlic clove, minced
• 2 teaspoons dried oregano
• 1 (28oz) can crushed tomatoes in puree
• 2 teaspoons sugar
• 1 ½ teaspoons salt, divided
• 1 teaspoon pepper, divided
• ½ cup heavy whipping cream
• 8 boneless skinless chicken breast halves
• 1 ½ cups shredded mozzarella cheese
• 1 cup grated Parmiggiano-Reggiano cheese

1. Heat 2 tablespoons of the oil in medium saucepan over medium heat until hot.  Cook onion, garlic and oregano 4 minutes or until onion is softened, stirring occasionally.  Add tomatoes, sugar, 1 teaspoon of the salt and ½ teaspoon of the pepper; simmer 35 minutes or until sauce is thick, stirring occasionally.  Stir in cream. (Sauce can be made 4 days ahead and refrigerated or 1 month ahead and frozen.  Reheat over low heat before using.)
2. Spoon 2 cups of the sauce into 13 x 9 in baking dish or 2 (8-inch) square baking dishes for two meals.
3. Sprinkle chicken with remaining ½ teaspoon salt and pepper.  Heat remaining 2 Tablespoons oil in large skillet over medium-high heat until hot.  Cook chicken 4-6 minutes or until browned, turning once.  Place chicken on top of sauce.  Spoon remaining sauce over chicken; sprinkle with cheeses.  (Chicken can be made to this point 2 days ahead and refrigerated or 1 month ahead and frozen.  Defrost, let stand at room temperature 30 minutes before baking.)
4. Heat oven to 350 degrees.  Bake uncovered, 20-30 minutes or until sauce is bubbling, chicken is not longer pink inn center and cheese begins to brown.

VARIATION:  For one-dish meal, cook 8 oz pasta, polenta or rice according to package directions; toss with ½ cup of the tomato sauce.  Spread in baking dish; top with chicken, remaining sauce and cheese.  Proceed as directed in step 4. 
Per serving:  420 calories, 24.5 g total fat (10.5 g saturated fat), 39 g protein, 11.5 g carbohydrate, 115 mg cholesterol, 1070 mg sodium, 2 g fiber.
NOTE:  I got this recipe from the Oct/Nov issue of Cooking pleasures and made it for our Oct. 2008 Woop Woop Wine Dinner group.  I made it a one dish meal with Long grain wild rice.