Popular
Latest From the Show
Mexican Chicken Pizzas
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
- 1/2 pound tomatillos, husks removed and coarsely chopped
- 1 jalapeño pepper, seeded
- A small handful cilantro
- 1 fat clove garlic, crushed
- Salt and pepper
- 2 teaspoons light agave or Acacia honey
- Juice of 1 small lime
- 4 6- to 8-ounce pieces boneless, skinless chicken breast
- About 1/2 teaspoon each cumin, coriander and Mexican oregano or marjoram
- 2 tablespoons olive oil
- 2 cups shredded Monterey Jack or Chihuahua cheese
- Cilantro leaves
- Pickled jalapeño pepper rings
- Small, thinly sliced rings of raw red onion
- Mexican crema
Yield
Serves: 4
Preparation
Preheat oven to 425°F.
Combine the tomatillos, jalapeño, cilantro, garlic, salt, pepper, agave or honey and lime juice in a high-power blender or food processor and purée into raw sauce.
Cut the chicken breasts open across the breast horizontally with a sharp knife to butterfly then open breasts and pound very thin into 4 large cutlets. These will serve as your “crust” for the pizzas.
Heat a large skillet over medium-high heat. Season chicken with salt and pepper, cumin, coriander, Mexican oregano or marjoram, and cook them 1-2 at a time in a thin layer of olive oil until lightly browned on both sides; arrange on 2 baking sheets. Top the chicken with the green sauce and lots of cheese and red onions. Bake about 12 minutes to bubbly and brown, switching baking sheets between the upper and lower racks midway.
Garnish each pizza with pickled jalapeños and cilantro leaves. Drizzle with Mexican crema and serve.