| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Italian | From hard c, Jill | 8 | Servings |
INGREDIENTS
| 4 | Boneless Chicken Breast Halves; 1" Strips | |
| 1/2 | c | Lime Juice |
| 2 | tb | Brown Sugar |
| 2 | tb | Olive Oil; Divided |
| 2 | ts | Minced Garlic; Divided |
| 1 | tb | Grated Fresh Ginger |
| 1 | pk | (6 Oz) Pizza Dough Mix (Or Make Your Own) |
| 1 | ts | Dried Basil |
| 4 | oz | (1 Cup) Finely Grated Italian Cheese Blend |
INSTRUCTIONS
Place chicken strips in 1-gallon reclosable plastic bag. Add lime juice, brown sugar, 1 T of the oil, and 1 t of the garlic. Seal bag and mix all ingredients together well. Marinate in refrigerator for 4 to 6 hours. Drain off and discard marinade. In large skillet, over medium-high heat, cook chicken until fully cooked and lightly browned; set aside. Prepare pizza dough according to package directions. Press dough evenly into greased 12-inch pizza pan. Brush dough with remaining 1 T olive oil, spread with remaining 1 t of minced garlic, and sprinkle with basil. Top with cooked chicken and cheese. Bake in 400 degree oven for 15 to 18 minutes. NOTES : Do not marinade chicken overnight - too acidic and will cook chicken's surface. Recipe by: Dierberg's Home Economists Posted to MC-Recipe Digest by Jill Proehl <jpxtwo@swbell.net> on Mar 11, 1998
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