"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Chicken and Artichoke Pizza with Fresh Tomatoes Recipe

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This recipe for Chicken and Artichoke Pizza with Fresh Tomatoes, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shanna McClure
Added: Wednesday, May 14, 2008


3 Boneless, Skinless Chicken Breasts
1 (6 ounce) jar marinated artichoke hearts, undrained
1 10 oz can marinara sauce (or Sheri's pizza sauce)
1 large clove garlic, minced
1 (10 ounce) package prebaked pizza crust (or Sheri's pizza crust)
4 fresh tomatoes, sliced
1/2 teaspoon fresh basil leaves
2 cups shredded mozzarella cheese

Preheat oven to 425. Wash hands. Cut chicken into 3/4-inch pieces. Wash hands and cutting board. Drain artichoke hearts, reserving liquid. Coarsely chop artichoke hearts.
Place artichoke liquid in large nonstick skillet and bring to boil over medium-high heat. Cook until most of liquid has evaporated, about 1 minute. Add chicken and garlic to skillet. Cook chicken 3 to 5 minutes or until done (internal temp 170 degrees F). Stir in artichoke hearts. Remove from heat.
Place pizza crust on baking sheet; top with pizza sauce/marinara sauce, sprinkle half of the cheese, top evenly with tomato slices. Top with chicken mixture; sprinkle with basil. Top with cheese. Bake 12 to 17 minutes or until hot and cheese is melted.
SERVING SUGGESTION: Cut pizza into wedges and serve with tossed salad. Refrigerate leftovers.




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