Chicken and Artichoke Pizza
- Total Fatnull g
- Cholesterolnull mg
- Sodiumnull mg
- Total Carbohydratenull g
- Proteinnull g
- Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
3 Fully Cooked Frozen Chicken Breast Fillets
1 jar jar artichoke hearts, 6-oz. marinated and undrained
1 clove garlic, minced
1 prebaked pizza crust, 10-12 inches
4 Roma tomatoes, thinly sliced
1/2 teaspoon dried basil leaves
1-1/2 mozzarella cheese, shredded
- Preheat oven to 425°F.
- Cut Grilled & Ready chicken into 3/4-inch pieces. Drain artichoke hearts, reserving liquid. Coarsely chop artichoke hearts.
- Place artichoke liquid in large nonstick skillet and bring to boil over medium-high heat. Cook until most of liquid has evaporated, about 1 minute. Add chicken and garlic to skillet. Cook chicken 3 to 5 minutes or until heated through. Stir in artichoke hearts. Remove from heat.
- Place pizza crust on baking sheet; top evenly with tomato slices. Top with chicken mixture; sprinkle with basil. Top with cheese. Bake 12 to 17 minutes or until hot and cheese is melted.