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Chicken-Pesto Pizza

Yield 4 servings (serving size: 2 [4 x 3-inch] pieces)
Prep: 2 minutes; Cook: 17 minutes. Sauté the chicken while the crust bakes so your whole meal will be ready in under 20 minutes.

Ingredients

  • 1 (10-ounce) can refrigerated pizza crust dough
  • Olive oil-flavored cooking spray
  • 1 pound chicken breast tenders, chopped
  • 1 teaspoon dried Italian seasoning
  • 3 tablespoons commercial pesto
  • 1 cup (4 ounces) shredded part-skim mozzarella or reduced-fat Cheddar cheese

Nutrition Information

  • calories 442
  • caloriesfromfat 28 %
  • fat 13.7 g
  • satfat 4.7 g
  • monofat 4.9 g
  • polyfat 0.8 g
  • protein 41.4 g
  • carbohydrate 35.4 g
  • fiber 1.4 g
  • cholesterol 86 mg
  • iron 3.2 mg
  • sodium 767 mg
  • calcium 284 mg

How to Make It

  1. Preheat oven to 450°.

  2. Unroll pizza crust dough onto a baking sheet coated with cooking spray; pat into a 12 x 8-inch rectangle. Bake at 450° for 9 minutes.

  3. Sprinkle chicken with Italian seasoning. Heat a large nonstick skillet over medium-high heat until hot. Add chicken, and sauté 3 to 4 minutes or until done.

  4. Spread pesto evenly over pizza crust; top with chicken, and sprinkle with cheese. Bake at 450° for 5 minutes or until cheese melts. Cut into 8 pieces.

Cooking Light Superfast Suppers