Irresistible Garlic Chicken Pizza Recipe

Recipe Details

Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins
Servings:
6
Yield:
1 pizza

Ingredients

  • 1skinless, boneless chicken breast half

  • 2tablespoonsbutter or margarine, softened

  • 2clovesgarlic, minced

  • 2tablespoonschopped green onion

  • ½teaspoondried basil

  • 1(10 ounce) canrefrigerated pizza crust dough

  • 2roma (plum) tomatoes, diced

  • ½cupchopped fresh cilantro

  • ½cupricotta cheese

  • ¼cupgrated Parmesan cheese

Cooking Directions

  1. Place chicken breast in a saucepan with enough water to cover. Bring to a boil, and cook until no longer pink, about 20 minutes. Drain and cool slightly, then cut into strips.

  2. Meanwhile, in a small skillet over medium heat, melt butter with garlic, onion, and basil. Pour into a chilled dish to cool, and refrigerate until set.

  3. Preheat the oven to 350 degrees F (175 degrees C).

  4. Roll out pizza dough, place onto a pizza pan or other baking sheet, and spread herb butter over surface using the back of a spoon. Arrange chicken on top, then dot with ricotta cheese. Top with tomato slices, cilantro, and Parmesan cheese.

  5. Bake for 15 to 20 minutes in the preheated oven, until crust is browned and the center is cooked through.

Nutrition Facts

Full Nutrition Label
Servings Per Recipe6
Calories202
% Daily Value *
Total Fat
7g
9%
Saturated Fat
3g
17%
Cholesterol
24mg
8%
Sodium
414mg
18%
Total Carbohydrate
24g
9%
Dietary Fiber
1g
4%
Total Sugars
3g
Protein
10g
20%
Vitamin C
4mg
5%
Calcium
59mg
5%
Iron
2mg
8%
Potassium
112mg
2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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