This makes 2 pizzas
2 Boboli pizza crusts (or any 2 ready made pizza crusts, regular or oblong;
flatbread ready made pizza crust is good too!)
1 lb. boneless, skinless chicken breasts (usually 2 breasts or 1 large)
Salt
Pepper
Montreal Seasoning, or any seasoning you like to season the chicken. Make it as spicy as you like.
1 16 oz. bottle Big Y Wing Sauce (Or your favorite wing sauce)
8 oz. bleu cheese crumbles
16 oz. (2 cups) Big Y Monterey Jack cheese
Optional Garnishes:
Bleu Cheese Dressing
Snipped green onions
Season
chicken breast with a sprinkle of salt and pepper on both sides, then
with your favorite spicy seasoning. Now you can grill chicken until
done, or bake it in the oven until done. (I like baking it in the
oven.)
Here's how to bake the chicken. Heat oven to 350 degrees. Put chicken in foil lined pan. Bake 25 minutes, turn chicken over. Bake another 25 minutes.
Here's how to bake the chicken. Heat oven to 350 degrees. Put chicken in foil lined pan. Bake 25 minutes, turn chicken over. Bake another 25 minutes.
Allow chicken to cool a bit, then cut into bite sized
pieces. You can slice it thin or cut it into small chunks, and place in
a bowl. Add 8 oz. wing sauce and toss to coat. At this point you can
make your pizzas, or store chicken in sauce overnight in the
refrigerator to make pizzas the next day.
Strategically place chunks of chicken on each crust.
Sprinkle liberally with bleu cheese crumbles, and top with Monterey Jack
cheese. (1 cup cheese per pizza)
Bake
pizzas directly on oven rack, (no pan) one at a time according to pizza crust package directions. You want the cheese
melted on top and bottom crust nice and crispy.
Optional: garnish with snipped green onions and/or lightly drizzle with bleu cheese dressing.
