Mexican Chicken Pizzas

This Sunday I tried a recipe for Mexican Chicken Pizzas that was a big hit with my family.  The chicken breast is pounded thin and used as the "crust" of this pizza.  It is topped with a tomatillo sauce and cheese.  Very tasty and different from our usual Sunday dinners.  I love to try new recipes and if you come to our house you may be trying a new recipe with us!

Mexican Chicken Pizzas

Ingredients:
1/2 pound tomatillos, husks removed an coarsely chopped
1 jalapeno pepper, seeded
A small handful of cilantro
1 fat clove garlic, crushed
salt and pepper
2 teaspoons light agave or honey
Juice of 1 small lime
4   6-8 oz pieces boneless, skinless chicken breast
About 1/2 teaspoon of each cumin, coriander and Mexican oregano or marjoram
2 tablespoons olive oil
2 cups shredded Monterey Jack or Chihuahua cheese
Cilantro leaves
Pickled jalopeno pepper rings
Small thinly slice rings of raw red onion
Mexican crema

Preparation:

Preheat oven to 425 degrees.

Combine the tomatillos, jalapeno, cilantro, garlic, salt, pepper, agave and lime juice in a high-power blender or food processor and puree into raw sauce.

Cut the chicken breast open across the breast horizontally with a sharp knife to butterfly (easier to do when slightly frozen), 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 jalopenos and cilantro leaves if desired.  Drizzle with Mexican cream and serve.