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ANTONIO'S CHICKEN ALFREDO PIZZA - Pizzarecipes.com

INGREDIENTS:

  • 1.25 OZ McCORMICK ALFREDO SAUCE MIX
  • 4 TABLESPOONS OLIVE OIL
  • 1/8 TEASPOON PEPPER
  • 1/4 TEASPOON SALT
  • 1 CUP SHREDDED PROVALONE CHEESE
  • 2 TABLESPOONS CHOPPED PARSLEY
  • 2 TABLESPOONS GRATED PARMESAN CHEESE
  • 3/4 LB BONELESS, SKINLESS CHICKEN BREASTS

SPREAD THE DOUGH OVER A 12" OR 13" PAN EVENLY AND LET RISE FOR 30 MINUTES.

IN A SMALL SAUCER MIX THE SALT AND PEPPER TOGETHER AND RUB ON THE CHICKEN PIECES. IN A SKILLET OVER MEDIUM HIGH HEAT SAUTE THE CHICKEN IN THE OLIVE OIL FOR ABOUT 6 OR 7 MINUTES PER SIDE OR UNTIL COOKED. REMOVE TO ONE SIDE TO DRAIN AND THEN CUT UP OR JULIENNE THE CHICKEN INTO SMALL SLICES.

IN ANOTHER SAUCE PAN MIX AND COMBINE THE ALFREDO SAUCE AS PER THE DIRECTIONS ON THE PACKAGE. PREHEAT THE OVEN TO 425 DEGREES. BRUSH SOME OF THE ALFREDO SAUCE OVER THE PIZZA EVENLY. IN A BOWL MIX AND COMBINE THE REST OF THE SAUCE AND THE CHICKEN SLICES. WITH A PAIR OF TONGS REMOVE THE CHICKEN SHAKING OFF THE EXCESS SAUCE AND ARRANGE OVER THE PIZZA EVENLY. SPRINKLE THE PARMESAN CHEESE OVER THE CHICKEN AND BAKE FOR ABOUT 8 MINUTES. IN A SMALL BOWL COMBINE THE CHEESE AND PARSLEY. REMOVE THE PIZZA FROM THE OVEN TO SPRINKLE THE CHEESE MIXTURE OVER THE PIZZA. BAKE THE PIZZA UNTIL THE BOTTOM TURNS A GOLDEN BROWN AND THE CHEESE HAS MELTED. REMOVE AND LET COOL A MINUTE AND THEN SLICE AND SERVE.


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