Recipe

Bold Madrasala_® Curry Chicken Pizza with Mango

Name: Bold Madrasala® Curry Chicken Pizza with Mango
Yield: 4
Ingredients: 4 Naan or flatbread; 1 tbsp Butter; 5 tbsp Olive Oil; 2 Yellow Onion (thinly sliced); 1 pinch Salt; 2 tbsp Tandoori paste; 0.5 cup Mango chutney/spread; 1.5 cups Whole Milk Mozzarella; 16 Bold Madrasala® Curry Chicken Breast; 1 Baby Red and Yellow Peppers (thinly sliced); 0.25 cup Tzatziki Greek Yogurt Dip; 0.25 cup Fresh cilantro

The gentle heat of Boar's Head Bold Madrasala_® Curry Chicken Breast pairs beautifully with Whole Milk Mozzarella Cheese, mango chutney and caramelized onions to make a fabulous appetizer or main course.

Serves

Ingredients

Naan or flatbread

1tbsp

Butter

5tbsp

Olive Oil

Yellow Onion, thinly sliced

1pinch

Salt

2tbsp

Tandoori paste

½cup

Mango chutney/spread

1½cups

Whole Milk Mozzarella

Bold Madrasala_® Curry Chicken Breast

Baby Red and Yellow Peppers, thinly sliced

¼cup

Tzatziki Greek Yogurt Dip

¼cup

Fresh cilantro

Instructions

01Preheat oven to 425°F. Place naan on parchment paper– lined baking sheet.
02Add 1 tbsp butter and 3 tbsp of olive oil to a large skillet over medium heat. Add the sliced onions and a pinch of salt. Stir the onions frequently until they turn golden brown. Set aside.
03Stir olive oil with tandoori paste; brush all over top of each naan. Spread mango chutney over naan and sprinkle with mozzarella.
04Cut each slice of chicken in half. Fold halves into delicate triangles and arrange over naan bread. Scatter caramelized onion and jalapeño slices over top.
05Bake for 8 to 10 minutes or until naan is golden brown on bottom and cheese is melted. Remove from oven; let stand for two minutes. Drizzle Tzatziki over each pizza. Garnish with cilantro. Serve immediately.

Made with