Thai-Style Chicken Chutney Pizza
This lively combination of hot mango chutney and boneless chicken breasts blends East and East. Served on warm, doughy pizza crust and dusted with grated Monterey Jack cheese this 'pizza' sports garlic, beans sprouts, green onions and shredded carrot.
1 pound frozen bread dough, at room temperature
1 (9-ounce) jar CROSSE & BLACKWELL Hot Mango Chutney
2 teaspoons olive oil
8 ounces boneless, skinless chicken breast halves, cut into 1/2-inch pieces
1 clove large garlic, finely chopped
1/2 cup chopped red bell pepper
1/2 cup fresh bean sprouts
2 green onions, chopped
1/4 cup shredded carrot
1 cup Monterey Jack cheese, (4 ounces)
1/3 cup chopped fresh cilantro leaves
- Preheat oven to 425°F (220°C). Lightly grease 13x9x2-inch baking pan.
- Press bread dough into prepared pan. Spread chutney over top, leaving a 1-inch border.
- Heat oil in large skillet; add chicken and garlic. Cook, stirring occasionally, until chicken is no longer pink. Stir in bell pepper, bean sprouts, green onions and carrot. Cook, stirring frequently, until vegetables are crisp-tender. Spread mixture evenly over top of chutney. Sprinkle with cheese and cilantro.
- Bake for 22 to 25 minutes or until cheese is melted and edges are golden brown.
Makes 6 servings.
Recipe is the property of Nestlé® and Meals.com, used with permission.