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Foodgeek: |
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Rating: |
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Servings: |
8 servings |
Prep. Time: |
:20 |
Total Time: |
1:00 |
Ingredients: |
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2 skinless boneless chicken breasts
1/2 cup sliced green onion
2 cloves garlic, minced
2 tbsp. rice vinegar or
2 tbsp. white vinegar
2 tbsp. soy sauce
1 tbsp. olive oil or
1 tbsp. cooking oil
1/2 tsp. crushed red pepper or
1/4 tsp. ground red pepper
1/4 tsp. black pepper
1 tbsp. olive oil or
1 tbsp. cooking oil
1 tbsp. cornstarch
1 (16 oz.) 12-inch Italian bread shell (Boboli!!!)
1/2 cup shredded monterey jack cheese
1/2 cup shredded mozzarella cheese
2 tbsp. pine nuts or sliced almonds
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Directions:
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Preheat oven to 400°F. Rinse chicken; pat dry with paper towels. Cut chicken into 1/2 inch pieces.
In a large bowl combine half of the green onion, the minced garlic, vinegar, soy sauce, the first tablespoon oil, and the red and black peppers. Add the chicken pieces; stir to coat. Let stand 30 minutes at room temperature. Drain, reserving marinade.
Heat remaining oil in a large skillet; add chicken pieces. Cook and stir about 3 minutes or till no longer pink. Stir cornstarch into reserved marinade. Add to skillet. Cook and stir till thickened and bubbly. Spoon evenly atop bread shell. Sprinkle with cheeses. Bake, uncovered, for 12 minutes. Top with remaining green onion and nuts. Return to oven for 2 minutes more.
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From a Boboli pizza shell package. Marinating the chicken overnight is a time saver!
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