Hunter’s chicken is a dish consisting of a chicken fillet wrapped in bacon, smothered in barbecue sauce then topped with cheddar cheese. This particular ‘style’ of chicken was originally adapted from a classic British pub food favorite.
Before I could give it a try, I saw a video of someone making lasagna by tucking these same ingredients into small folded ‘pockets’ of pasta instead of layering everything in a large pan. It seems there is always something unique about having your own individual serving as opposed to a chunk of the whole.
Lasagna is simple to eat but intricate in its appeal. Satisfying on three accounts …. pasta, gooey cheese and a savory sauce. In many ways, lasagna is the result of the interaction of cultures across generations …. an organized combination of different ideas and flavors.
No matter how you slice it, making lasagna is a big production. These lasagna pockets take a bit of work to make, but they are totally worth it!
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Hunter's Chicken Lasagna
Votes: 2
Rating: 4.5
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Votes: 2
Rating: 4.5
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Instructions
Chicken
Preheat oven to 350 F. Season chicken breasts with salt & pepper. In a small roasting pan, melt butter & brown chicken slightly on both sides. Add water, & herbs & roast until cooked thru. Shred the cooked chicken breasts with two forks.
Cook bacon in microwave until done but not crisp; coarsely chop. In a bowl, combine bacon, BBQ sauce, crushed tomatoes, sliced green onion & shredded chicken; mix well.
Pasta & Sauce
Boil lasagna noodles, shred cheeses & prepare the béchamel sauce.
In a a saucepan, melt butter, stir in flour & cook until bubbly. Slowly add milk, stirring until sauce is smooth. Add shredded mozzarella cheese & salt.
Assembly & Baking
Spread a dollop of béchamel sauce in the middle of a cooked lasagna noodle. Place another noodle on top of the first noodle so that it is perpendicular & spread béchamel sauce in the middle of the second noodle.
Spoon a portion of the BBQ chicken mixture on top of the béchamel sauce in the center of the noodle & sprinkle some shredded mozzarella & cheddar cheese on top.
Fold the ends of the two noodles over the filling to create a lasagna 'pocket'. Repeat the process with the rest of the lasagna noodles until you have 4 lasagna pockets.
Place 2 lasagna pockets next to each other in a 9 x 5-inch casserole dish, cover with béchamel sauce, sprinkle with shredded cheddar & mozzarella cheese over the top. Place the other 2 lasagna pockets on top of the shredded cheeses, followed by another layer of béchamel sauce & more shredded cheese,
Bake for about 15 minutes or until cheese is bubbly.
Pizza is one of those foods that works for just about everyone. From meat eaters to vegetarians, kids, adults and everyone in between. Year-round, its the perfect entree for family or party events.
Brion & I always enjoy pizza, preferably homemade. Usually my go-to toppings would be veggies, chicken or seafood, but nothing says it can’t be ground meat.
One of the things that seemed to improve on the flavor of this pizza was the caramelized onions. It takes only a few extra minutes but is worth it. For the sauce, I tried a blend of prepared lite Alfredo & marinara and then used a combo of cheeses instead of just one. Its always interesting to me what develops when you ‘step out of the box’.
Of course, if you have time to make a full fledged pizza crust it will take it all to the next level. But, I never hesitate, when I’m too busy, to use a purchased, refrigerated pizza crust. Pizza is just good, so do what works for you!
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Hamburger & Caramelized Onion Pizza
Votes: 1
Rating: 5
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Ingredients
- 3 Tbsp butter, divided
- 1 large sweet onion, sliced
- 200 grams fresh mushrooms, sliced
- 454 grams lean ground beef
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp pepper
- Homemade OR purchased PIZZA CRUST
- 1/4 cup EACH prepared Alfredo sauce & marinara sauce
- 1/2 cup red bell pepper, coarsely chopped
- 4 pieces sun-dried tomatoes, sliced
- 15-20 green olives, sliced
- 80 grams cheddar, shredded OR use 200 gm of your choice of cheese instead of the ones listed here
- 55 grams Gouda cheese, shredded
- 65 grams mozzarella chese, shredded
Ingredients
- 3 Tbsp butter, divided
- 1 large sweet onion, sliced
- 200 grams fresh mushrooms, sliced
- 454 grams lean ground beef
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp pepper
- Homemade OR purchased PIZZA CRUST
- 1/4 cup EACH prepared Alfredo sauce & marinara sauce
- 1/2 cup red bell pepper, coarsely chopped
- 4 pieces sun-dried tomatoes, sliced
- 15-20 green olives, sliced
- 80 grams cheddar, shredded OR use 200 gm of your choice of cheese instead of the ones listed here
- 55 grams Gouda cheese, shredded
- 65 grams mozzarella chese, shredded
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Votes: 1
Rating: 5
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Instructions
Pizza Crust
For my PIZZA CRUST RECIPE, you can find it in either JULY or AUGUST 2019 blog entries on this site. It is a yeast dough so it will take a bit of time to prepare (but worth it).
Pizza Toppings
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In a skillet, melt 2 Tbsp butter & add onion. Cook over medium heat, stirring occasionally, 20-25 minutes or until onion is browned & caramelized. Remove onion mixture from skillet; set aside.
Add 1 Tbsp butter to skillet & saute mushrooms until tender & moisture has evaporated. Remove from skillet; add to onion mixture. Place ground beef & garlic in skillet; cook over medium heat, stirring occasionally, 5-6 minutes or until browned. Drain off fat. Stir in caramelized onions, mushrooms, Italian seasoning, salt & pepper.
Assembly
Spread Alfredo/marinara sauce blend over either homemade or purchased PIZZA CRUST. Sprinkle with a small portion of your cheese blend. Top with ground beef mixture, red pepper, sun-dried tomatoes, sliced green olives & remaining grated cheese. Bake 15-20 minutes or until crust is nicely golden brown.
Recipe Notes
- To grill pizza, heat one side of gas grill on medium or charcoal grill until coals are ash white. Place coals to one side in charcoal grill. Place pizza onto grill opposite coals. Close lid; grill, rotating once 12-15 minutes or until heated through & cheese is melted.
Pizza al taglio (Italian for pizza ‘by the cut’) is a variety of pizza baked in large rectangular trays and generally sold by weight with prices marked per kilogram or per 100 grams. This type of pizza was invented in Rome, Italy.
Roman pizza al taglio came into existence in the 1960’s. These large slabs of pizza are generally thicker and softer. The main emphasis being not so much upon the visual aspect of the pizza, rather the taste and convenience of the process being the priority. The rectangular pizza shape makes it easier to cut and divide the pizza to the buyer’s desire.
Years ago, growing up on a farm, pizza was not a usual meal for our family. This was until my mother acquired a nice, little, glossy covered recipe book put out by Fleischmann’s Yeast Company. Among numerous good recipes it contained one for PIZZA! My mother baked bread every week so she had yeast baking down to a science.
I really don’t recall what it was topped with, just that it was sooo…… good! Brion and I refrain from ‘ordering’ pizza very often. Not because we don’t like it but rather just the opposite — we love it. The only problem is the calorie count is just too high. That being said, it doesn’t stop me from making a homemade version from time to time.
Today I used the crust recipe from that Fleischmann’s book and a copycat filling from Boston Pizza’s BBQ Chicken pizza. Yum!
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BBQ Chicken Pizza al taglio
Votes: 1
Rating: 5
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Votes: 1
Rating: 5
You:
Rate this recipe!
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Instructions
Pizza Crust
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Measure into bowl, 1 cup lukewarm water. Stir in 1 tsp sugar; sprinkle with the pkg of yeast. Let stand for 10 minutes, THEN stir well. Add 1 tsp salt & 1/4 cup oil; stir in 1 1/2 cups flour. Beat until smooth. Stir in additional 1 1/4 cups flour. Turn out dough on a lightly floured work surface. Knead until smooth & elastic. Place in a greased bowl; brush top with melted butter. Cover. Let rise in a warm place free from draft until doubled in bulk, about 45 minutes.
Toppings / Sauce
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In a skillet, saute onion, red & green pepper & mushrooms in a small amount of butter. Shred mozzarella & cheddar cheeses. Chop cooked chicken. To BBQ sauce add water to make sauce consistency.
Assembly
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Preheat oven to 400 F. When dough is doubled in bulk, punch down. Press into a 16 x 12 x 1" baking pan. Spread BBQ sauce & water mixture over crust. Top with sauteed vegetables, chicken, mozzarella & cheddar cheese. Sprinkle with Parmesan cheese. Bake for about 25 minutes or until crust is golden & cheese is melted.
