CHICKEN PESTO PIZZA RECIPES

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CHICKEN PIZZA RECIPE: HOW TO MAKE IT - TASTE OF HOME



Chicken Pizza Recipe: How to Make It - Taste of Home image

My fun twist on typical pizza is an excellent way to use up leftover pesto. And since it’s loaded with protein-rich chicken and black beans, it’s hearty enough to satisfy everyone! —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 6 pieces

Number Of Ingredients 8

1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 tablespoon olive oil
1 prebaked 12-inch pizza crust
1/4 cup prepared pesto
1 large tomato, chopped
1/2 cup canned black beans, rinsed and drained
1 cup shredded part-skim mozzarella cheese
1/2 cup shredded Parmesan cheese

Steps:

  • In a large skillet, cook and stir chicken in oil over medium heat 10-15 minutes or until no longer pink. , Place the crust on a lightly greased 12-in. pizza pan. Spread with pesto; top with the chicken, tomato, beans and cheeses. Bake at 400° for 10-12 minutes or until cheese is melted.

Nutrition Facts : Calories 431 calories, FatContent 18g fat (6g saturated fat), CholesterolContent 65mg cholesterol, SodiumContent 692mg sodium, CarbohydrateContent 35g carbohydrate (1g sugars, FiberContent 1g fiber), ProteinContent 32g protein.

PESTO CHICKEN CRESCENT RING RECIPE - PILLSBURY.COM



Pesto Chicken Crescent Ring Recipe - Pillsbury.com image

This 4-ingredient dinner combines ingredients all found in the refrigerated aisle of your grocery store!

Provided by Pillsbury Kitchens

Total Time 45 minutes

Prep Time 15 minutes

Yield 8

Number Of Ingredients 4

3 boneless skinless chicken breasts (from 20-oz package), cooked and chopped into 1/2-inch pieces (about 2 1/2 cups)
1/3 cup plus 1 tablespoon basil pesto (from 7-oz container)
1 cup shredded Monterey Jack cheese (4 oz)
2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)

Steps:

  • Heat oven to 375°F. In medium bowl, mix cooked chicken, 1/3 cup of the pesto and the cheese.
  • Unroll both cans of dough; separate into 16 triangles. On ungreased large cookie sheet, arrange triangles in ring so short sides of triangles form a 5-inch circle in center. Dough will overlap. Dough ring should look like the sun.
  • Spoon chicken mixture on the half of each rectangle closest to center of ring.
  • Bring each dough triangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).
  • Brush remaining 1 tablespoon pesto on top of dough ring. Bake 18 to 22 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.

Nutrition Facts : Calories 390 , CarbohydrateContent 25 g, CholesterolContent 50 mg, FatContent 3 1/2 , FiberContent 0 g, ProteinContent 21 g, SaturatedFatContent 9 g, ServingSize 1 Serving, SodiumContent 630 mg, SugarContent 6 g, TransFatContent 0 g

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This 4-ingredient dinner combines ingredients all found in the refrigerated aisle of your grocery store!
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  • Brush remaining 1 tablespoon pesto on top of dough ring. Bake 18 to 22 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.
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I like this rustic strata for its hearty flavor. It's also nice to have something savory along with sweeter brunch dishes like cinnamon rolls and doughnuts. —Michael Cohen, Los Angeles, California
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