An Italian bread shell is topped with sautéed chicken breast strips, a lemony spinach ricotta mixture, ripe olives, pimento and Parmesan cheese.

Florentine Chicken Pizza

1 tablespoon olive oil

3 boneless, skinless chicken breast halves, cut in 1-inch strips

1 teaspoon Italian seasoning

1/2 teaspoon garlic salt

1/4 cup chopped green onion, white and green parts included

3/4 cup frozen chopped spinach, thawed and squeezed dry

3/4 cup ricotta cheese
1 tablespoon lemon juice
1 (16-ounce) Italian bread shell
1 medium Roma tomato, thinly sliced
1/4 cup quartered ripe olives
2 tablespoons chopped pimento
1/2 cup freshly grated Parmesan cheese
1/4 teaspoon freshly ground black pepper

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.
4. Spread mixture over bread shell, add tomato slices and top with chicken. Sprinkle with olives, pimento, Parmesan cheese and ground black pepper.
5. Bake in 425°F (220°C). oven about 8 minutes.

Makes 4 servings.

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