Community Recipe
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Chicken and Basil Calzones Menu

* Combine 6 cups pre-washed, bagged baby spinach, 1 1/2 cups fresh orange sections, 1/3 cup slivered red onion, and 3 tablespoons toasted coarsely chopped pecans in a large bowl. Combine 2 tablespoons fresh lemon juice, 2 tablespoons honey, 1 1/2 tablespoons extra-virgin olive oil, 2 teaspoons Dijon mustard, 1/8 teaspoon salt, and 1/8 teaspoon freshly ground black pepper, stirring with a whisk. Drizzle vinaigrette over salad; toss gently to coat.

Chicken and Basil Calzones

Ground chicken breast is a lean alternative to beef. Substitute ground sirloin, if you prefer.

Photo by: Photo: Beau Gustafson; Styling: Cindy Barr

Ingredients

Cooking spray
2 garlic cloves, minced
1 pound ground chicken breast
3/4 cup prepared pizza sauce

1/4 teaspoon crushed red pepper
1/4 cup chopped fresh basil
1 (13.8-ounce) can refrigerated pizza crust dough
1/2 cup (2 ounces) shredded part-skim mozzarella cheese

Preparation

1. Preheat oven to 425°.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add garlic and chicken to pan; sauté 5 minutes or until chicken is no longer pink, stirring to crumble. Stir in pizza sauce and pepper. Reduce heat, and simmer 5 minutes, stirring occasionally. Remove from heat; stir in basil. Let stand 10 minutes.

3. Unroll dough onto a baking sheet coated with cooking spray; cut dough into quarters. Pat each portion into an 8 x 6–inch rectangle. Divide chicken mixture evenly among rectangles; top each serving with 2 tablespoons cheese. Working with one rectangle at a time, fold dough in half over filling, pinching edges to seal. Repeat procedure with remaining rectangles. Bake at 425° for 12 minutes or until golden.

Cooking Light DECEMBER 2008

Spinach and orange salad*

Biscotti

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Chicken and Basil Calzones Menu