Artichoke Chicken Mini Pizzas
2 individual H-E-B Fully Cooked® Italian Chicken Breasts
6 handmade Pita Flat Breads (not pockets)
4 oz. cream cheese, softened
2 Tbsp. H-E-B Basil Pesto Tapenade
1 jar (10 oz.) H-E-B Artichoke Tapenade
1 small red bell pepper, chopped (or 1 small jar chopped pimiento)
1 carton (8 oz.) H-E-B Feta Crumbles
Heat oven to 400°F with 2 oven racks placed in bottom half of oven.
Heat chicken breasts in microwave until thawed; cut breasts diagonally
, into bite-sized pieces or thin strips.
Meanwhile, line 2 large baking sheets with foil; place 3 pita shells o
n each. Combine cream cheese with pesto in a small bowl; spread over p
ita. Spoon artichoke tapenade over pesto.
Arrange chicken and bell pepper (or pimiento) over bread and sprinkle
Bake 10 or 15 minutes or until pizzas begin to brown. Let stand 2 to 3
minutes, cut each into 4 slices and serve.