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Rach uses chicken pounded very thin (aka chicken paillard) instead of crust for her gluten-free Mexican "Pizzas."
Place rack at center oven and preheat broiler.
Combine spices in a small bowl or dish.
Horizontally halve chicken breasts but do not cut all the way through, then butterfly them open. Pound the chicken very thin and even and season chicken with salt and pepper and spice blend on both sides.
Line a pan with foil and insert a wire rack.
In a small skillet, combine refried beans, about ¼ cup water and heat, add hot sauce to taste, then reduce heat to low.
Heat a large nonstick skillet over medium-high heat, coated with cooking spray. Cook the chicken about 4 minutes, turning once, in 2 batches and arrange on the rack.
Spread the chicken with beans. Top with cheese and toppings of choice, broil to brown and serve.
For the ranchero cream, using a food processor, combine all ingredients and pulse until smooth.