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Ingredientes
- 3/4 lb Boneless, skinless chicken breast cut into 2 x 1/4 x 1/4" strips
- 1/3 c. Purchased Caesar (not creamy) or possibly vinaigrette salad dressing
- 10 ounce Can Pillsbury Refrigerated All Ready Pizza Crust
- 1/4 c. Light lowfat sour cream
- 1 1/2 tsp Minced fresh mint Or possibly
- 1/2 tsp Dry mint leaves
- 1/2 tsp Pepper
- 1 x Garlic clove, chopped
- 2 Tbsp. Reduced-calorie margarine
- 1 med Onion, halved lengthwise & cut into 1/8" slices
- 1 c. Shredded Monterey Jack cheese
- 2 x Plum tomatoes, thinly sliced
- 1/2 c. Diced seeded cucumber, liquid removed on paper towels
- 1/2 c. Crumbled feta cheese
Direcciones
- In shallow bowl, combine chicken and salad dressing; stir to coat. Cover, chill. Heat oven to 425 degrees. Lightly grease 12" pizza pan or possibly 13 x 9" pan. Unroll dough and place in greased pan; starting at center, press out with hands. Bake for 8 to 10 min or possibly till crust is light golden. Meanwhile, in small bowl combine lowfat sour cream, mint, pepper and garlic; mix well. Drain chicken; throw away marinade. Heat margarine in large skillet over medium-high heat till warm. Add in chicken and onion; cook and stir 6 to 8 min or possibly till chicken is no longer pink. Spread lowfat sour cream mix over partially baked crust, including edges. Top with Monterey Jack cheese. Using slotted spoon, place chicken mix proportionately over cheese. Top with tomato slices, cucumber and feta cheese. Bake for 10 to 15 min or possibly till edges of crust are deep golden and Monterey Jack cheese is melted. Garnish with fresh mint leaves, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 95g | |
| Recipe makes 8 servings | |
| Calories 157 | |
| Calories from Fat 97 | 62% |
| Total Fat 10.95g | 14% |
| Saturated Fat 5.63g | 23% |
| Trans Fat 0.53g | |
| Cholesterol 42mg | 14% |
| Sodium 236mg | 10% |
| Potassium 161mg | 5% |
| Total Carbs 2.83g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.45g | 1% |
| Protein 11.72g | 19% |
