Update my dinner status, I'm making this tonight.
40 chefs marked this as Favorite
26 chefs marked this as Try Soon
Servings: 8 Servings
Total Time (median): 1 : 20 Active Time: 0 : 35
Ingredients
- 3/4 pound Boneless skinless
- breast cut into 2 x 1/4 x 1/4" strip
- 1/3 cup Purchased Caesar not creamy or vinaigret
- dressing
- 10 ounces Can Pillsbury Refrigerated All Rea
- Crust
- 1/4 cup Light sour cream
- 1 1/2 teaspoons Chopped fresh mint OR
- 1/2 teaspoon Dried mint leaves
- 1/2 teaspoon Pepper
- 1 Garlic clove minced
- 2 tablespoon Reduced-calorie margarine
- 1 medium Onion halved lengthwise
- cut into 1/8" slices
- 1 cup Shredded Monterey Jack cheese
- 2 Plum tomatoes thinly
- 1/2 cup Diced seeded cucumber drained on paper tow
- 1/2 cup Crumbled feta cheese
Preparation
In shallow bowl, combine chicken and salad dressing; stir to coat. Cover, refrigerate. Heat oven to 425 degrees. Lightly grease 12" pizza pan or 13 x 9" pan. Unroll dough and place in greased pan; starting at center, press out with hands. Bake for 8 to 10 minutes or until crust is light golden brown. Meanwhile, in small bowl combine sour cream, mint, pepper and garlic; mix well. Drain chicken; discard marinade. Heat margarine in large skillet over medium-high heat until hot. Add chicken and onion; cook and stir 6 to 8 minutes or until chicken is no longer pink.Spread sour cream mixture over partially baked crust, including edges. Top with Monterey Jack cheese. Using slotted spoon, place chicken mixture evenly over cheese. Top with tomato slices, cucumber and feta cheese. Bake for 10 to 15 minutes or until edges of crust are deep golden brown and Monterey Jack cheese is melted. Garnish with fresh mint leaves, if desired.
