Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 3/4 lb Boneless, skinless
- 1/3 c Purchased Caesar (not
- 10 oz Can Pillsbury
- 1/4 c Light sour cream
- 1 1/2 ts Chopped fresh mint OR
- 1/2 ts Dried mint leaves
- 2 tb Reduced-calorie margarine
- 1 md Onion, halved lengthwise
- 1 c Shredded Monterey Jack
- 2 Plum tomatoes, thinly
- 1/2 c Diced seeded cucumber,
- 1/2 c Crumbled feta cheese
- 1 Garlic clove, minced
- 1/2 ts Pepper
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.
