12 oz. skinless, boneless chicken breasts
1/2 cup sliced green onions`
1 tbsp. olive oil
2 cloves garlic, minced
3 tbsp. rice vinegar or white vinegar
6 tbsp. soy sauce
1 tbsp. olive oil
1/2 tsp. crushed red pepper or 1/4 tsb.
ground red pepper
1/3 tsp. black pepper
1 tbsp. olive oil
1 16oz Boboli
1/2 cup shredded Montery Jack cheese
1/2 cup shredded mozzarella cheese
2 tbsp. sliced almonds
Cut chicken into 1/2inch pieces. In a large bowl combine half of the green onions, the minced garlic, vinegar, soy sauce, the first tbsp. oil and the red and black pepper. Add the chicken pieces, stir to coat. Let stand 30 minutes at room temperature. Drain reserving marinade.
Heat remaining oil in a large skillet; add chicken pieces. Cook and stir about 3 minutes or till not longer pink. Stir cornstarch into reserved marinade. Add to skillet. Cook and stir till thickened and bubbly. Spoon evenly atop Boboli. Sprinkle with cheeses. Bake, uncovered in a 400 oven for 12 minutes. Tope with remaining green onion and nuts. Return to oven for 2 more minutes. Makes 6 servings.
Chicken Artichoke Pizza
1 6oz jar marinated artichoke hearts
2 med. zucchini sliced
1 small red sweet pepper
1 tbsp. olive oil
1 1/2 cups sliced fresh mushrooms
2 green onions, sliced
1 lb. skinless, boneless chicken breasts
cut into cubes
2 plum tomatoes, sliced
I small can of black olives
3 tbsp. vinegar
1/2 tsp. each garlic powder; seasoned salt; dried oregano, dried basil crushed
1 tbsp. cornstarch
1 16oz Boboli
1 1/2 cups shredded Monterey Jack
1/4 cup grated parmesan cheese
The trick to this is to cut everything up first and put in different bowls.
Drain artichokes; reserve liquid. Cut artichokes into bite size pieces; set aside.
In large skillet cook squash and sweet pepper in hot oil till crisp-tender; remove. Add mushrooms and onion to skillet. Cook till just tender; remove. Cook chicken, half at a time for 2 to 3 minutes or till no longer pink. Return all chicken to skillet. Stir in the artichoke liquid and hearts, tomatoes, olives, vinegar, garlic powder, seasoned salt, oregano and basil. Combine cornstarch with 1 tablespoon water, add to skillet. Cook and stir till bubbly; cook 1 minute more. Return all vegetables to skillet; stir. Place bread shell on a greased baking sheet; top with chicken mixture and cheeses. Bake in a 425 oven 10 to 12 minutes. Let stand 5 minutes. Makes 6-8 servings.
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