| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Oil |
| 2 |
|
Whole chicken breasts; skinned; boned and cut into 2×1/2-inch strips |
| 1 |
|
Clove garlic; pressed (up to) |
| 2 |
ts |
Chili powder |
| 1/2 |
ts |
Salt |
| 1 |
c |
Onion; thinly sliced |
| 1 |
c |
Green or red bell pepper strips (2×1/4-inch) |
| 1 |
pk |
(10-oz) Pillsbury refrigerated all ready pizza crust |
| 1/2 |
c |
Mild salsa or picante sauce |
| 2 |
c |
(8-oz) shredded Monterey Jack cheese |
INSTRUCTIONS
Heat oil in Stir-Fry Skillet over medium high heat until hot. Add chicken;
stir-fry 5 minutes or until lightly browned. Press garlic with Garlic
Press. Stir in garlic, chili powder and salt. Thinly slice onions using
Grater-Slicer. Add onions and bell pepper; stir-fry an additional 1 minute
or until vegetables are crisp-tender.
Heat oven to 425 degrees. Spray 15-inch Baking Stone with vegetable oil
spray. Unroll dough and place on Stone. Starting at center, roll dough into
14-inch circle using Dough and Pizza Roller. Par-bake dough 8-10 minutes.
Spoon chicken mixture over par-baked crust. Spoon salsa over chicken;
sprinkle with cheese. Bake 15-18 minutes or until crust is golden brown. 6
to 8 servings.
"TURNING OUT THE BEST" RECIPE
BOOK, PILLSBURY
THE PAMPERED CHEF
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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