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 pi
eces or thin strips.
Meanwhile, line 2 large baking sheets with foil; place 3 pita shells on each. Combine crea
m cheese with pesto in a small bowl; spread over pita. 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 i
nto 4 slices and serve.
No Nutritional Information Available