It was so nice to have dinner ready for me when I got home from water aerobics. Cass made Italian chicken pesto pizza and it was delicious. Here is the recipe:
Ingredients
Ingredients
½ cup low fat Italian dressing (for marinade)
2 cups chicken; marinated, cooked, diced
2 (9 inch) loaves focaccia bread, prepared
or one large pizza crust
1 (8 oz.) reduced-fat cream cheese, softened
4 tablespoons pesto sauce
2 roma tomatoes, sliced
½ cup yellow bell pepper, julliened
2 medium green onions, sliced
1 tablespoon chopped fresh basil or
½ teaspoon dried basil leaves
2 cups shredded Italian 4 cheese blend
2 tablespoons grated parmesan cheese
Yield: 8 slices
Directions:
Chicken
- Place the raw, thawed chicken in a zip lock bag with the Italian dressing. Marinade for 1 hour in the refrigerator.
- Preheat the oven to 375°F. Place the marinated chicken breast in a glass baking dish and bake until the internal temperature is 170°F (about 30-35 minutes).
Pizza
- Preheat oven to 450°F.
- Place both loaves of focaccia bread on a cookie sheet lined with parchment paper.
- Soften the cream cheese in the microwave oven for 20-30 seconds and use a rubber scrapper to spread it over both loaves within ¼ inch of the edges. Gently spread pesto over cream cheese.
- Dice the chicken and top the pizzas with it.
- Wash and prepare all vegetables. Top the pizzas with the tomato slices, julliened yellow bell pepper, and sliced green onions.
- Sprinkle with basil, shredded cheese, and parmesan cheese.
- Bake for 7-12 minutes or until the pizzas are hot and cheese is melted.
I have two more recipes to share: enchilada dip rollups and spaghetti with garlic,oil and pepper flakes
