Malyasian Chicken Pizza

prep time:: 0 min

Serving size: 0

Jennifer

ingredients

3/4 C rice vinegar
1/4 C firmly packed brown sugar
1/4 C low-sodium soy sauce
3 tbsp water
1 tbsp minced peeled fresh ginger
2 tbsp chunky peanut butter
3/4 tsp crushed red pepper
4 cloves garlic, minced
cooking spray
1/2 lbs skinless boneless chicken breast -- cut into bite-sized
1/2 C shredded reduced-fat, reduced sodium swiss -- such as alpine lace,
1/4 C shredded part-skim mozarella cheese -- 1 ounce
1 basic pizza crust -- 12 inch
1/4 C chopped green onion

directions

Preheat oven to 500 degrees

Combine first 8 ingredients in a bowl; stir well with a whisk.

Heat a nonstick skillet coated with cooking spray over medium heat. Add chicken, and saute 2 minutes. Remove chicken from pan.

Pour rice vinegar mixture into pan, and bring to a boil over medium-high heat. cook mixture 6 minutes or until slightly thickened. Return chicken to pan; cook 1 minute or until chicken is done. (Mixture will be consistency of thick syrup)

Sprinkle cheeses over prepared crust, leaving a 1/2-inch border, and tope with chicken mixture. Bake at 500 for 12 minutes on bottom rack in oven. Sprinkle with green onions. Place pizza on a cutting board; let stand 5 minutes.

Source: “Cooking Light Mayl 2002” Yield: “6 servings”

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Per Serving (excluding unknown items): 710 Calories; 19g Fat (23.2% calories from fat); 64g Protein; 77g Carbohydrate; 3g Dietary Fiber; 132mg Cholesterol; 2729mg Sodium. Exchanges: 1/2 Grain(Starch); 8 Lean Meat; 1 1/2 Vegetable; 2 1/2 Fat; 4 Other Carbohydrates.

NOTES : For a more chewy pizza, cook at lower temp on middle rack of oven. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Source: Jennifer