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Artichoke Chicken Mini Pizzas
Prep Time:
15 minutes
Cook Time:
15 minutes
4 - 6 servings

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
with cheese.
Bake 10 or 15 minutes or until pizzas begin to brown. Let stand 2 to 3
minutes, cut each into 4 slices and serve.

Nutritional Information

No Nutritional Information Available


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