Recipe by: firstname.lastname@example.org (Eric Hunt) Marinate chicken breast in your favorite Italian-style dressing for several hours. Grill outside until 3/4 done or bake in a 350deg oven for 15 minutes. Make sure 1/2 c sundried tomatoes are in a 1-c container. Fill container to top with boiling water, set aside for 10-15 minutes. Chop chicken into bite-sized pieces. Cover and set aside. When sundrieds have reconstituted, chop coarsely (at least chop each tomato in half, depending on how much tomato you can handle in one bite) Prepare pizza dough. Spread with a decent amount (not light, not heavy) of pesto to 1/3 inch from edge of crust. You may want to initially brush entir surface of dough liberally with olive oil, depending on your taste. Strategically place chopped chicken and sundried tomatoes over surface of pesto. Sprinkle half of the mushrooms on top of all this. Cover with cheese. Sprinkle remaining mushrooms on surface of cheese. Bake at 375 until crust is golden and cheese is bubbly and hinting at turning golden. source unknown
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|Serving Size: 1 Serving (620g)|
|Recipe Makes: 1|
|Calories from Fat: 2745 (90%)|
|Amt Per Serving||% DV|
|Total Fat 305g||407 %|
|Saturated Fat 55g||275 %|
|Monounsaturated Fat 141.6g|
|Polyunsanturated Fat 93.5g|
|Cholesterol 183.9mg||57 %|
|Sodium 1379.4mg||48 %|
|Potassium 1564.6mg||41 %|
|Total Carbohydrate 19.7g||6 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 16.1g|
|Protein 68.5g||98 %|
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Calories per serving: 3053
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