I'm making a white pizza with chicken, asparagus and basil. The chichken breast will be grilled and sliced. How to avoid dry chicken?
I'm concerned it might be too dry and stringy when cooked again on the pizza at high heat. Any suggestions?
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By "white pizza", do you refere to a pizza with white sauce, or no sauce? if you will be using sauce, try coating the grilled chicken a little. Maybe that will keep the moisture in?