| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Tuscan | Pizza | 6 | Servings |
INGREDIENTS
| 1 | ts | Olive oil |
| 3/4 | lb | Boneless skinless chicken breast; cut into 1/2-inch pieces |
| 1 | Red bell pepper; cut into strips | |
| 1 | ts | Dried rosemary or oregano; crushed |
| 1/4 | c | Prepared refrigerated pesto |
| 1 1/2 | c | (6 oz.) sargento fancy shredded pizza double cheese divided |
| 3 | tb | Green anise slices |
| 1/2 | c | (2 oz) sargento fancy shredded parmesan cheese |
| 1 | Italian bread shell or prepared pizza crust; (16 oz., 12-inch) |
INSTRUCTIONS
Preparation Time: 20 minutes; Cooking Time: 14 minute, 1. Heat oil in large nonstick skillet over medium-high heat. Add chicken, peppers and rosemary; stir-fry about 5 minutes or until chicken is no longer pink. Remove from heat. 2. Line large baking sheet with foil Place bread shell on baking sheet; spread evenly with pesto. Sprinkle with 3/4 cup Pizza double Cheese. Arrange chicken mixture over cheese; top with remaining Pizza Double Cheese, green onion and Parmesan cheese. Bake at 450-F 12 to 14 minutes or until cheese is melted and light golden bromn. Cut into wedges to serve. 6 servings. Recipe by: Family Circle Posted to MC-Recipe Digest V1 #935 by "Nitro_II " <[email protected]> on Nov 30, 97
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