Chicken-Parmesan Pizzas(Low-Fat)
- 2 tsp. olive oil
- 1/4 tsp. each salt and pepper
- 4 skinned, boned chicken breast halves (about 5 oz. each)
- 1 (14 1/2 oz.) can Italian-style stewed tomatoes
- 2 (8 oz.) pkg. 6-inch Italian bread shells (such as Boboli)
- 4 oz. part-skim Mozzarella cheese, shredded (1 c.)
- about 10 fresh basil leaves, stacked, then cut crosswise in narrow strips
- 2 Tbsp. grated Parmesan cheese
- Heat grill. Mix oil, salt and pepper in a small bowl. Brush on both sides of chicken. Grill chicken 8 to 10 minutes, turning once, until opaque in center. Remove to a cutting board; cool slightly, then cut crosswise in strips. Spread about 1/2 cup of the tomatoes on each bread shell to within 1/2-inch of edges. Top each with chicken and Mozzarella. Grill 2 minutes; cover grill and cook 2 minutes longer or until Mozzarella melts. Top with basil and Parmesan cheese.
olive oil, salt, italianstyle stewed, bread shells, mozzarella cheese, basil, parmesan cheese
Taken from www.cookbooks.com/Recipe-Details.aspx?id=69701 (may not work)