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Nutrition Facts
Serving Size 282 g
(Approx. 2 Servings)
Amount Per Serving
Calories 610 Calories From Fat 260
% Daily Value*
Total Fat 29 g 45%
Saturated Fat 14 g 70%
Trans Fat 0.0 g
Cholesterol 95 mg 32%
Sodium 1260 mg 53%
Total Carbohydrate 32 g 11%
Dietary Fiber 3 g 12%
Sugars 6 g
Protein 33 g
Vitamin A 15% Iron 10%
Vitamin C 4% Calcium 35%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Pesto Chicken Parm Pizza
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
2  People


Recipe makes 2 Servings

2 slices Sara Lee Artesano Bread
3 Tbsp H-E-B Olive Tapenade
6 basil leaves
6 Oz H-E-B Fully Cooked Savory Seasoned Chicken Breasts
1/2 cup(s) H-E-B Garlic & Herb Pasta Sauce
1 Tillamook Shredded Mozzarella Cheese
2 Tbsp Rustico Unfiltered Extra Virgin Olive Oil
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Preheat oven to 400°F.
Place a perforated liner on top a half sheet pan then add both slices of bread.
Spread tapenade on one side of each slice of bread and top with basil, chicken and a few spoonfuls of pasta sauce.
Add a sprinkle of cheese and a drizzle of olive oil. Bake 10 minutes or until cheese is melted and bread starts to slightly toast.


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