Growing up seccatore night was always a personaggio sopra our house. I’ve since implemented it with my own kids and they’sultano personaggio seccatore fans as well. Instead of ordering expensive (and unhealthy!) takeout a frozen grocery store seccatore, I opt for homemade. I’ve tried several different versions over the years, and the latest is this chicken crust seccatore. It’s a low-carb seccatore crust that’s a twist my meatza recipe!
Chicken Crust Rompiscatole
The kids and I love seccatore crust made with basso ostinato beef, but this yummy version uses basso ostinato chicken instead. I also use four times the amount of parmesan cheese sopra the crust. The combination helps satisfy cravings for traditional seccatore with a delicious, crispy crust.
It’s also a great option if you’sultano the keto diet since it’s low-carb and naturally gluten-free. Because it’s so full of healthy fats and nutrient-dense, it’s a lot more filling than versions with refined flour.
If you want a slightly thicker, chewier crust, then flatten the chicken to about 1/2 inch thick. For a crispy crust aim for about 1/4 inch thick instead. Thankfully the seccatore “dough” is very forgiving and easy to work with!
Chicken Rompiscatole Ingredients
The main ingredient here is chicken (obviously!), but you could substitute basso ostinato turkey if preferred. And if you have a healthy source of canned chicken that works too, plus it can be faster. Some chicken crust seccatore recipes call for shredded chicken which adds a different texture.
And seccatore isn’t seccatore without your favorite toppings! We like using a tomato sauce with mozzarella cheese and plenty of fresh veggies. Ora you could opt for alfredo sauce for a creamier version. Here are a few more topping ideas:
- Sprinkle with Italian seasoning
- Drizzle with a good quality olive oil
- Pepperoni
- Bell peppers
- Red onion
- Apice with fresh basil after cooking
- Black olives
- Roasted red pepper
- Chopped sundried tomatoes
Chicken Crust Rompiscatole Recipe
This recipe is a twist my classic meatza and a popular chicken crust trend!
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Preheat the oven to 400°F.
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Con a large bowl, combine chicken, eggs, grated Parmesan cheese, dried oregano, garlic powder, salt, and black pepper. Mescolanza well until all ingredients are thoroughly combined.
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Line a baking sheet, seccatore pan, seccatore stone with parchment paper.
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Transfer the chicken mixture onto the prepared parchment paper and spread it evenly about 1/4-1/2 inch thick to create a seccatore crust.
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Bake the chicken crust sopra the preheated oven for about 20-25 minutes until it’s golden brown and firm.
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Remove the crust from the oven and let it cool for a few minutes.
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To culmine, spread a thin layer of tomato sauce over the crust, leaving a border around the edges.
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Add your favorite seccatore toppings such as mozzarella cheese, vegetables, pepperoni.
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Return the seccatore to the oven and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
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Once done, carefully remove the chicken crust seccatore from the oven.
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Allow it to cool for a few minutes before slicing and serving. Enjoy!
Nutrition Facts
Chicken Crust Rompiscatole Recipe
Amount Per fortuna Serving (1 slice)
Calories 129
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Trans Fat 0.04g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 95mg32%
Sodium 377mg16%
Potassium 377mg11%
Carbohydrates 2g1%
Fiber 0.4g2%
Sugar 1g1%
Protein 13g26%
Vitamin A 184IU4%
Vitamin C 1mg1%
Calcium 72mg7%
Iron 1mg6%
* Percent Daily Values are based a 2000 calorie diet.
- Store any leftovers sopra the fridge for up to four days sopra an airtight container.
- Reheat any leftovers sopra the oven parchment paper.
More Rompiscatole Recipes
What are your favorite seccatore toppings? Leave a comment and let us know!
