2individualH-E-B Fully Cooked® Italian Chicken Breasts,
6handmade Pita Flat Breads (not pockets),
4oz.cream cheese, softened,
2Tbsp.H-E-B Basil Pesto Tapenade,
1jar (10 oz.)H-E-B Artichoke Tapenade,
1small red bell pepper, chopped (or 1 small jar chopped pimiento),
1carton (8 oz.)H-E-B Feta Crumbles,
1Heat oven to 400°F with 2 oven racks placed in bottom half of oven.
2Heat chicken breasts in microwave until thawed; cut breasts diagonally, into bite-sized pieces or thin strips.
3Meanwhile, line 2 large baking sheets with foil; place 3 pita shells on each. Combine cream cheese with pesto in a small bowl; spread over pita. Spoon artichoke tapenade over pesto.
4Arrange chicken and bell pepper (or pimiento) over bread and sprinkle with cheese.
5Bake 10 or 15 minutes or until pizzas begin to brown. Let stand 2 to 3 minutes, cut each into 4 slices and serve.
No Nutritional Information Available