Chicken Parmesan Pizza(Makes 4 To 6 Servings)

• 10 oz. chicken breasts, skinned, boned and cut into 1-inch slices
• 1/4 c. flour
• vegetable oil
• 2 c. tomato sauce, divided
• 1 (12-inch) Boboli brand Italian bread shell
• 3/4 c. Kraft natural shredded low-moisture part-skim Mozzarella cheese, divided
• 8 black olives, pitted and halved
• 1 Tbsp. Kraft 100% grated Parmesan cheese
• 1/2 tsp. dried oregano leaves, crushed

1. Dredge chicken in flour.
2. Pour oil into large skillet 1-inch deep.
3. Heat oil over medium-high heat until hot.
4. Add chicken; fry until chicken is tender and golden brown.
5. Remove to a paper towel with slotted spoon to absorb excess oil.
6. Spread 1 cup tomato sauce over Boboli Italian bread shell, leaving 1-inch border. Sprinkle with 1/2 cup Mozzarella cheese.
7. Top with chicken, remaining 1 cup tomato sauce and olives.
8. Sprinkle with remaining 1/4 cup Mozzarella cheese, Parmesan cheese and oregano.
9. Bake on ungreased baking sheet in lower 1/3 of oven at 450u0b0 for about 8 to 10 minutes or until puffed and lightly browned.

chicken breasts, flour, vegetable oil, tomato sauce, bread shell, mozzarella cheese, black olives, parmesan cheese, oregano

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1020703 (may not work)