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Chicken, leeks and arugula pizza

Author: Les Cultures de chez nous
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Pizza au poulet, aux poireaux et à la roquette
Preparation 10
Baking 15
Portions 2
Freezing No
Ingredients
Preparation

Ingredients

  • 2 chicken breasts
  • 1/2 package of 250 g (1 1/2 cup) of Les Cultures de chez nous sliced leeks
  • 2 Naan breads
  • 125 ml (1/2 cup) of arugula
Vinaigrette:
  • 25 ml (1/2 cup) of Greek yogurt
  • Juice of half a lemon
  • 30 ml (2 tablespoons) of fresh parsley
  • 125 ml (1/2 cup) of small cubes of feta cheese
  • 125 ml (1/2 cup) of cherry tomatoes
LeeksFind our bag in yourlocal grocery store

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Preparation

  • In a bowl, combine all dressing ingredients. Set aside.
  • Marinate chicken breasts for 2 hours with 70 ml of the dressing.
  • Preheat the oven to 400°F (200°C). Bake breasts for about 15 minutes.
  • Meanwhile, fry the sliced leeks in the butter for 5 minutes. Set aside.
  • Place rack in centre of oven. Preheat the oven to 425°F (210°C). Line a baking plate with parchment paper.
  • Divide the chicken, leeks, tomatoes and cheese among the bresd slices.
  • Place on a baking sheet and bake for 10 to 12 minutes or until cheese is lightly browned. Add arugula and dressing to pizza to taste.

Chef's notes