"Barbecued" Chicken and Cheddar Bakes
Along with cans and cans of tuna (see previous tuna-themed blog entries), Jordan also happened to bring cans and cans of chicken. I'll admit, I was a bit skeptical of the idea of chicken in a can. He assured me it was good and "perfect for chicken salads." I also reminded myself that I was perfectly comfortable eating fish from a can. I was looking to make something really fast and simple without a lot of prep. Ta-dah! Enjoy all the taste of barbecued chicken with a lot less mess.
- 1 12.5 oz. can chicken breast meat
- 1/4 c. barbecue sauce
- 1 green bell pepper, seeded and diced
- 1 yellow onion, peeled, halved and sliced
- 1 tsp. sugar
- salt and pepper to taste
- 1 Tbsp. olive oil
- 1 Tbsp. butter
- 1-2 Tbsp. cooking sherry
- 1 c. extra sharp cheddar cheese
- 1 lb. fresh pizza dough
While preparing other ingredients, allow dough to rest before working with it for about 20 minutes. Preheat oven to 450˚ and line a baking sheet with parchment paper or a silicon mat. Set aside.
Heat butter and olive oil in a medium skillet over medium heat. Add onions and peppers. Season with salt and pepper. Cook for about 10 minutes, stirring occasionally, until they become very soft and begin to brown. Sprinkle with sugar to allow them to caramelize a bit. Add cooking sherry and turn down heat. Continue to cook until liquid evaporates. Remove from stove. Set aside.
Drain canned chicken and place meat in a medium bowl. Mix with barbecue sauce and additional salt and pepper if desired. Take rested dough and cut into four equal pieces. Roll each out on a floured surface into a 6" round. Place on prepared baking sheet. Top each piece of dough with equal portions of chicken, onion and pepper mixture, and a sprinkling of cheese. Fold the dough over and seal around the edge. Cut two slits in the top of each to vent while baking. Bake in oven for 10-12 minutes until crust begins to brown. Remove and eat! Serve with extra barbecue sauce for dipping.