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Florentine Chicken Pizza

3 boneless, skinless chicken breast halves, cut in 1-inch strips
1 tablespoon lemon juice
1 (16-ounce) Italian bread shell
1 tablespoon olive oil
1 medium Roma tomato, thinly sliced
1 teaspoon Italian seasoning
1/2 teaspoon garlic salt
1/4 cup quartered ripe olives
1/4 cup chopped green onion, white and green parts included
2 tablespoons chopped pimento
3/4 cup frozen chopped spinach, thawed and squeezed dry
1/2 cup freshly grated Parmesan cheese
1/4 teaspoon freshly ground black pepper
3/4 cup ricotta cheese

1. In large frypan, place oil and heat to medium temperature. Add chicken and cook, stirring, about 4 minutes or until fork can be inserted in chicken with ease. Remove chicken from frypan.
2. In small bowl, mix together Italian seasoning and garlic salt. Sprinkle 1/2 teaspoon of mixture over chicken.
3. In medium bowl, mix together onion, spinach, ricotta cheese, lemon juice and remaining seasoning. Stir to blend. Spread mixture over bread shell, add tomato slices and top with chicken. Sprinkle with olives, pimento, Parmesan cheese and ground black pepper.
4. Bake in 425°F. oven about 8 minutes.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.

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