-Dorothy Cross TMPJ72B 1 tb Olive oil or oil
2 Whole chicken breasts;
Skinned, boned, cut into -2×1/2-inch strips 1 1/2 ts Chili powder
3/4 ts Salt
1/2 ts Garlic powder
1 c Thinly sliced onions
1 c Green or red bell pepper
-strips (2×1/4-inch) 1 cn (10-oz.) Pillsbury
-Refrigerated All Ready -Pizza Crust 1/2 c Mild salsa or picante sauce
8 oz Monterey Jack cheese;
-shredded Heat oil in large skillet over medium-high heat until hot. Add chicken; cook and stir 5 minutes or until lightly browned. Stir in chili powder, salt and garlic powder. Add onions and bell pepper; cook and stir an additional 1 minute or until vegetables are crisp-tender. Heat oven to 425 degrees. Grease 12-inch pizza pan or 13×9-inch pan. Unroll dough; place in greased pan. Starting at center, press out with hands. Bake at 425 degrees for 6 to 8 minutes or until very light golden brown. Spoon chicken mixture over partially baked crust. Spoon salsa over chicken; sprinkle with cheese. Bake an additional 14 to 18 minutes or until crust is golden brown. 6 to 8 servings. COMMENTS: Salsa comes in varying degrees of hotness. For a “hotter” pizza, substitute the variety you prefer. Nutrition information per serving: 1/8 of recipe: 290 calories, 13 grams fat, 62 mg cholesterol and 810 mg sodium. Source: Pillsbury Classic Cookbooks – July, 1993
Reformatted for Meal Master by: CYGNUS, HCPM52C & C.MINEAH —–