From the kitchen of: Isabel Canfield
This dish is so easy, it kills me. I was inspired by a pizza I ate at Bellytimber Tavern, a relatively new restaurant in Richmond, Virginia. The combination of flavors on the pizza was so light and refreshing, that I wanted to try it at home. The best part is purchasing the ingredients already prepared. It certainly makes life a lot easier especially when you’re hosting a dinner party and the last place you want to be is in the kitchen slaving away at the stove. I went to my local grocery store, Kroger, and purchased the pre-made Naan flat bread in the bakery aisle and pre-made pesto. Sure, you can make it from scratch, but who has the time? So with the simplest ingredients and a little pre-made help, you can enjoy a pizza even a restaurant would serve.
Tandoori Naan flat bread (4)
7 oz. pre-made pesto (yes, I cheat)
1 pack of fresh chicken tenderloins (8 strips)
1 can of artichoke hearts (not marinated)
1 cup shredded Fontina cheese
grated or shaved Parmesan cheese
1/2 cup thinly sliced red onion
salt + pepper
3 tablespoons of olive oil
1. Grill the chicken tenderloins. First things first, lets prepare the chicken. Add 3 tablespoons of olive oil on a grill pan and let it heat on medium temp. Salt and pepper the chicken on both sides. Place the seasoned chicken on the pan and let it grill for about 4 minutes per side. Be sure chicken is completely cooked through when the meat turns white. At this point, preheat the oven to 350º.
2. Prepare the toppings. While the chicken is grilling, slice the onions very thinly, drain and cut the canned artichoke hearts in half and shred the Fontina cheese.
3. Chop the grilled chicken. Once the chicken is cooked all the way through, you’ll set it aside for 5 minutes to cool. Once cooled, roughly chop the grilled chicken in big cubes.