Sunday, August 10, 2008

Mini Chicken Pesto Pizzas

1/2 cup basil pesto
4 english muffins, halved
1 cup cooked chicken breast strips (I marinate mine in Italian dressing and tabasco before cooking)
1/2 cup sun-dried tomatoes, diced
1/2 cup shredded fontina cheese
1/2 cup shredded mozzarella cheese

Preheat the oven to 450 degrees F (230 degrees C).
Spread pesto sauce over english muffins. Arrange chicken pieces and sundried tomatoes over the sauce, and sprinkle with cheese. Bake for 8 to 10 minutes in the preheated oven, until cheese is melted and lightly browned at the edges.

This is a knock-off recipe of Oregano's Chicken Pesto Pizza. It is TO DIE FOR and so easy!!

1 comment:

Kasey said...

Delish! I'm so hungry right now! Can't wait to try it.