Nutty Chicken Recipe

Preheat

Preheat the oven to 500°F (260°C) with a pizza stone or heavy baking sheet inside. Allow at least 30 minutes for the stone to heat thoroughly.

Stretch or roll the pizza dough to a 12-inch round on a lightly floured surface. Transfer to a pizza peel or an inverted baking sheet dusted with flour or semolina.

Brush the dough lightly with 1 tablespoon olive oil, leaving a 1/2-inch rim. Spread the fig jam evenly over the dough with the back of a spoon, leaving the rim bare. Use about 3 tablespoons of fig jam.

Prepare chicken

If your chicken breast is thicker than 1/4 inch, slice it crosswise into thin cutlets or place between plastic and pound gently to 1/4 inch. Pat dry with paper towels and season both sides with 1/2 teaspoon salt and 1/2 teaspoon black pepper.

Make walnut-panko crust

In a shallow bowl combine the panko breadcrumbs, finely chopped toasted walnuts, and 1 tablespoon grated Parmesan. Mix thoroughly so the nuts are evenly distributed.

Dredge

Set up three shallow dishes: flour (1 cup), beaten eggs (2), and the panko-walnut mixture. Lightly coat each chicken cutlet in flour, shake off excess, dip into the beaten eggs, then press into the panko-walnut mixture so the surface is well coated. Repeat for all pieces.

Pan-fry

Heat a skillet over medium heat and add about 3 tablespoons neutral oil. When the oil shimmers, add the breaded cutlets in a single layer (do not overcrowd). Fry 2–3 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer cooked cutlets to a paper-towel-lined plate and let rest 3 minutes. Slice each cutlet into 1/2-inch strips to top the pizza.

Assemble pizza

Sprinkle an even layer of shredded mozzarella (1 cup) over the fig-jam-coated dough, then scatter the shredded fontina/provolone (1 cup) on top. Arrange the sliced breaded chicken strips over the cheese, leaving some gaps so the cheese bubbles and the jam peeks through. Dot with small spoonfuls (optional) of goat cheese or ricotta (about 2 oz total) if using.

Bake

Slide the pizza onto the preheated stone or baking sheet. Bake at 500°F (260°C) for 8–10 minutes, rotating halfway, until the crust is golden and the cheese is melted and bubbling. Baking time may vary with oven and stone; watch for a nicely blistered crust.

Finish & garnish

Remove the pizza from the oven and transfer to a cutting board. Scatter baby arugula (1 cup) over the hot pizza. Drizzle with 1 tablespoon balsamic glaze and sprinkle 1 teaspoon coarse sea salt. Let rest 2 minutes, slice into 6–8 pieces, and serve warm.