Mini Greek chicken naan pizza

Now, just so you know, this is not REALLY a Greek recipe, I just thought it had sort of a Greek taste.

This recipe makes enough for 4 people

You will need:
3 good sized chicken breasts
1/2 container of French onion dip
1/2 cup of sour cream OR Caesar dressing (or a mix of the two)
2 cups of shredded marble cheese
4 naans
Greek, Thai and garlic seasoning
1/2 of a red, green and orange bell pepper
1 large white onion
4 asparagus stalks
1 medium tomato
4 garlic cloves
1 cup of Italian dressing

To start, cup up the raw chicken and vegetables into bite sized pieces and put them in a bowl or pan. Finely chop garlic and add.

Season generously with Thai and Greek seasoning and then add the Italian dressing. Stir the mixture so everything is coated.
Leave to marinate for a few hours.

Once it has all been marinated, put it in a pot or a pan (wherever it fits) and cook until chicken is browned and veggies are soft. Leave to simmer while you prepare the rest.

Preheat the oven to 400 degrees.

Shred your cheese and place to the side - you will need it soon.

Mix together the French onion dip and caesar and spread generously on each of the naans. You can leave a little in the container to top the chicken later if you want.

Drain as much of the moisture as you can out of your pot and top each of the naans with equal amounts of the mix until it is all gone.

You now have the option of adding any other sauces you may like on top, such as any left over dip/Caesar mix, ranch, Italian dressing, and/or Catalina dressing.

Once you're done with that, top each naan with cheese and bake in the over for 8-12 minutes, or until the cheese is melted and everything looks nice and warm.

When I made this, I found the chicken mix got very watery. What you may want to do is cook the. Chicken separate from the veggies and add them last minute so you can drain the chicken out. This way the naans won't get soggy!


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