Mini Italian Chicken Pizzas

• 8 slices of cheddar jalepeno bread
• 1 tablespoon olive oil
• 1 large chicken breast diced into small pieces
• 1 half cup chopped yellow onion
• 3 garlic cloves minced
• 2 tablespoons italian seasoning
• 1 teaspoon hot pepper flakes
• one 14 1/2 ouce can of diced tomatoes drained
• 8 slices of pepper jack cheese
• Cooking Equipment:
• 12 inch non-stick skillet
• 9 x 13 inch baking dish

1. Preheat broiler to 500 degrees. Place sliced bread in a toaster and toast until a medium brown.
2. For Filling:
3. Heat oil in a large skillet over medium to medium high heat. Add diced chicken, italian seasoning and pepper flakes to hot pan, cook, stirring intially to mix seasonings and then every two-four minutes until chicken is cooked all the way through and begins to brown. Add chopped yellow onions and cook until just translucent. Add garlic and drained tomatoes. Heat the tomatoes through until remaining liquid begins to reduce, about 10 minutes. Your sauce should be thick enough to stay on one side of the pan when you tilt it up to a 45 angle. Turn off heat.
4. Assembly:
5. Arrange toasted bread in baking dish. Divide sauce between all eight slices and place one slice of cheese on top of each pizza. Place in the oven for about 5 minutes or until cheese melts and begins to brown lightly.

bread, olive oil, chicken, yellow onion, garlic, italian seasoning, hot pepper, tomatoes, pepper, cooking equipment, skillet

Taken from www.epicurious.com/recipes/member/views/mini-italian-chicken-pizzas-1203145 (may not work)