Yield: 6 servings (serving size: 1 wedge)
Ingredients
- 1 (10-ounce) Italian cheese-flavored thin pizza crust (such as Boboli)
- 3/4 cup tomato chutney
- 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
- 2/3 cup diced plum tomato
- 3/4 cup (3 ounces) shredded extra-sharp white cheddar cheese
- 1/3 cup chopped green onions
Preparation
Preheat oven to 450°.
Place crust on a baking sheet. Bake at 450° for 3 minutes. Remove from oven; spread chutney over crust, leaving a 1/2-inch border.
Top chutney with chicken. Sprinkle diced tomato, cheese, and green onions evenly over chicken. Bake at 450° for 9 minutes or until cheese melts. Cut pizza into 6 wedges.
Note: If you can't find tomato chutney, make your own. Combine 2 cups diced plum tomato, 3 tablespoons brown sugar, 3 tablespoons cider vinegar, 1/8 teaspoon Jamaicañ jerk seasoning, and 1 minced garlic clove in a small saucepan; bring to a boil. Reduce heat to medium; cook 20 minutes or untril thickened.
Chicken Breasts Stuffed with Goat Cheese and Sun-Dried Tomatoes
Yield: 4 servings (serving size: 1 chicken breast half and 2 tablespoons sauce)
Ingredients
- 1 cup boiling water
- 1/3 cup sun-dried tomatoes, packed without oil
- 2 teaspoons olive oil, divided
- 1/2 cup chopped shallots, divided
- 1 1/2 teaspoons sugar
- 3 garlic cloves, minced
- 2 1/2 tablespoons balsamic vinegar, divided
- 1/2 cup (2 ounces) crumbled goat cheese
- 2 tablespoons chopped fresh basil
- 3/4 teaspoon salt, divided
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/8 teaspoon freshly ground black pepper
- 3/4 cup fat-free, less-sodium chicken broth
- 1/4 teaspoon dried thyme
- 2 teaspoons cornstarch
- 2 teaspoons water
Preparation
Combine boiling water and tomatoes in a bowl; cover and let stand 30 minutes or until soft. Drain and finely chop.
Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 1/3 cup shallots, sugar, and garlic; cook 4 minutes or until lightly browned, stirring frequently. Spoon into a bowl; stir in 1 1/2 teaspoons vinegar.
Combine chopped tomatoes, shallot mixture, cheese, basil, and 1/4 teaspoon salt, stirring well.
Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 2 tablespoons cheese mixture into each pocket. Sprinkle chicken evenly with 1/2 teaspoon salt and black pepper.
Heat 1 teaspoon oil in pan over medium-high heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; cover and keep warm. Add broth, remaining shallots, 2 tablespoons vinegar, and thyme; bring to a boil. Combine cornstarch and water, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute or until sauce is slightly thick, stirring constantly. Serve sauce over chicken.
