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

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

Directions


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.

Nutritional Information


No Nutritional Information Available


Source


H-E-B Showtime