Italian-Style Chicken Tostadas

Prep: 10 min., Bake: 6 min., Cook: 7 min., Broil: 3 min.

Yield:

Makes 16 servings

Recipe from

Recipe from


Ingredients

2 whole wheat pita rounds
2 tablespoons PROMISE Buttery Spread
1 cup thinly sliced onion
1 (7-oz.) jar roasted red bell peppers, drained and thinly sliced
1 cup shredded cooked chicken
2 tablespoons shredded Parmesan cheese
1/4 teaspoon salt
2 tablespoons loosely packed fresh basil leaves (optional), thinly sliced
1/4 cup (1 oz.) shredded part-skim mozzarella cheese
Garnish: fresh basil sprig

Preparation

1. Preheat oven to 375°. Split pitas in half horizontally to make 4 rounds. Arrange pitas on a baking sheet, cut side up. Bake 6 minutes or until lightly toasted. Remove from oven. Increase oven temperature to broil.

2. Meanwhile, melt buttery spread in a 10-inch nonstick skillet over medium-high heat; add onion, and cook, stirring occasionally, 5 minutes or until onions begin to brown. Add roasted peppers and chicken, and cook, stirring constantly, 2 minutes or until thoroughly heated. Stir in Parmesan cheese, salt, and, if desired, basil.

3. Top pitas with chicken mixture; sprinkle with mozzarella cheese.

4. Broil 5 inches from heat 2 to 3 minutes or just until cheese is melted. Cut into quarters. Garnish, if desired.

Note:

May 2008