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Full Online Book HomeLearning KitchenPoultry - Chicken - Teriyaki Chicken Pizza
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Poultry - Chicken -  Teriyaki Chicken Pizza Post by :lavallee Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2550

Click below to download : Poultry - Chicken - Teriyaki Chicken Pizza (Format : PDF)

Poultry - Chicken - Teriyaki Chicken Pizza

1/4 cup packed brown sugar
3 tbl. low-sodium soy sauce
2 tbl. thinly sliced green onion
2 tbl. bourbon whiskey
1 tbl. grated peeled fresh ginger
1/2 tea. dark sesame oil
1/8 tea. crushed red pepper
2 garlic cloves, minced
1 lb. skinned, boned chicken breast, cut into bite size pieces
1 tbl. vegetable oil
1 (1lb.) Italian cheese-flavored pizza crust (Boboli)
1 1/2 cups Healthy Choice Fancy Mozzarella cheese shreds, divided
1/2 cup red bell pepper stripes
1/4 cup diagonally sliced green onions

Combine first 8 ingredients in a bowl. Stir in chicken; cover and marinate in refrigerator 30 minutes. Remove chicken from bowl: reserve 2 tbl. marinade. Discard remaining marinade.

Preheat oven to 450 degrees

Heat vegetable oil in a large non-stick skillet over medium-high heat. Add chicken and cook 7 minutes, or until done. Stir in reserved 2 tbl. marinade; cook 1 minute. Remove from heat.

Place pizza crust on a baking sheet. Sprinkle 1 cup cheese over crust. Top with chicken mixture, red bell pepper, 1/4 cup green onions, and 1/2 cup cheese. Bake at 450 degrees for 8 minutes or until cheese melts and is lightly browned.

8 servings

6.9 g fat in one wedge
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1 whole chicken salt and pepper to taste 3/4 cup white wine 1 tbsp oregano 1 tbsp basil 2 bay leaves Box of Bisquick Milk Flour 1/2 cup Milk 2 or 3 tsp. butter Place chicken in a large soup pot and cover with water (fill the pot about half full). Add salt and pepper to taste. Add wine, oregano, basil and bay leaves. Cook over medium-high heat until chicken is done. Remove the chicken from the broth and place in a colander until cold running water to cool. Pour the broth through a strainer into a separate bowl to remove