| 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
A Message from our Provider:
“That man is truly happy who can say of all his substances, be it little or be it much, ‘The Lord gave it to me’. #Charles Spurgeon.”