| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Artichokes, Cheese, Chicken, Main dishes |
3 |
Servings |
INGREDIENTS
| 6 |
oz |
Marinated artichoke hearts |
| 2 |
md |
Zucchini or yellow summer squash; sliced thin |
| 1 |
sm |
Red bell pepper; chopped |
| 1 |
tb |
Olive oil |
| 1 1/2 |
c |
Sliced fresh mushrooms |
| 2 |
|
Green onions; sliced |
| 1 |
lb |
Skinless boneless chicken breast; cubed |
| 2 |
|
Plum tomatoes; sliced |
| 2 1/4 |
oz |
Sliced pitted ripe olives |
| 3 |
tb |
White wine vinegar |
| 1/2 |
ts |
Garlic powder |
| 1/2 |
ts |
Seasoned salt |
| 1/2 |
ts |
Dried oregano |
| 1/2 |
ts |
Dried basil |
| 1 |
tb |
Cornstarch; mixed with |
| 1 |
tb |
Cool water |
| 1 |
lg |
Boboli shell or thin Bobli shell; 12-16 oz. each |
| 1 1/2 |
c |
Shredded Monterey Jack cheese |
| 1/4 |
c |
Grated Parmesan cheese |
INSTRUCTIONS
Drain artichokes, reserving liquid. Cut artichokes into bite-size pieces.
Set aside. In large skillet, cook squash and peppers in hot oil until
crisp-tender. Remove. Add mushrooms and onions to skillet. Cook until just
tender. Remove. Cook chicken for 2-3 minutes until no longer pink. Stir in
artichoke liquid and hearts, tomatoes, olives, vinegar, garlic powder,
seasoned salt, oregano and basil. combine cornstarch and water. Add to
skillet. cook and stir until bubbly. Cook for 1 minutes more. Return all
vegetables to skillet. Stir. Place Bobli shell on Pam sprayed Pizza pan.
Top with chicken mixture and cheese. Bake in a 425 F. oven for 10-12
minutes. Let stand for 5 minutes. Posted by bobbi744@sojourn.com
Recipe By : Better Homes and Gardens Prize Tested Recipe/R. Banghart
Posted to MC-Recipe Digest V1 #242
Date: Sat, 12 Oct 1996 14:46:32 -0400
From: Robertal Banghart <bobbi744@sojourn.com>
NOTES : Per serving: 496 cals., 23 g. fat, 46 mg. chol. Delicious recipe.
Preparation takes quite a bit of time.
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