| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Tuscan | Pizza | 6 | Servings |
INGREDIENTS
| 1 | t | Olive oil |
| 3/4 | lb | Boneless skinless chicken |
| breast cut into 1/2-inch | ||
| pieces | ||
| 1 | Red bell pepper, cut into | |
| strips | ||
| 1 | t | 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 | T | 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, 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. 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 " <Nitro_II@classic.msn.com> on Nov 30, 97
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Nutrition (calculated from recipe ingredients)
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Calories: 371
Calories From Fat: 113
Total Fat: 12.8g
Cholesterol: 74.3mg
Sodium: 939mg
Potassium: 538.4mg
Carbohydrates: 24.5g
Fiber: 2.3g
Sugar: 10.3g
Protein: 39.2g