| 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 "
<Nitro_II@classic.msn.com> on Nov 30, 97
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