A fried chicken crust topped with a flavorful sauce and cheese!
Place chicken breast, black pepper, salt, garlic powder, onion powder, and sugar in a food processor and blitz until a fine sticky paste.
Place and flatten the paste into a cling wrap–lined round dish to form a disk. Freeze until it firms up and sets.
Coat the chicken patty disk in flour, beaten eggs, and breadcrumbs. Deep fry in medium-high heat until golden brown.
In a pan over medium heat, quickly stir-fry potatoes and carrots until half-cooked, and season with salt and pepper. Remove from pan. Quickly fry bell peppers and peas in the same pan, season with salt and pepper, and remove.
In the same pan, sauté the garlic and onions until soft, translucent and fragrant. Add tomato paste and cook for a few more minutes until the tomato paste gets dark and slightly toasted. Deglaze with tomato sauce then add chicken broth and bay leaves. Cook for a few minutes until reduced and thickened.
Ladle the sauce over the chicken crust, and top with cheese, potatoes, carrots, bell peppers, peas, grated cheese, and pepperoni. Bake until melted, about 15 minutes.
0 servings
1