I want to use boneless breast as a pizza topping. The pie will be a thin crust pizza cooked on a stone in a 550F oven. I have been having excellent results lately and want to expand beyond tomato/mozz pies.
Tonight's pie will have tomato, garlic, onion, maybe mozz, maybe pecorino romano, maybe calamata olives....or none of the above.....anything's possible.
But the question is: how to prepare the chicken before putting it on the pie. Marinate? Saute? Poach? I want maximum flavor but I fear overcooked shoe-leather (but I also fear undercooked disaster). I would very much rather not put it on the pie late--I much prefer to not pull the pie out of the oven before it is done.
So--what kind of ideas are there for delicious, not overcooked chicken on a charred thin crust pie?