"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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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