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Chicken n Rice Pizza
Chicken ‘n' Rice Pizza
YIELD Makes about 16 appetizer servings or 6 main-dish servings
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INGREDIENTS
| 4 | cups cooked rice |
| 1/2 | cup ground walnuts (optional) |
| 1 | egg, beaten |
| 1‑1/2 | cups (6 ounces) shredded Swiss cheese, divided |
| 1/2 | cup grated Parmesan cheese, divided |
| 2 | tablespoons olive oil |
| 2 | boneless skinless chicken breast halves (about 6 ounces each), cut into bite-size pieces |
| 1 | small onion, sliced |
| 1/2 | green bell pepper, sliced |
| 1/2 | red bell pepper, sliced |
| 1/4 | pound fresh mushrooms, sliced |
| 1/2 | cup sliced pitted ripe olives |
| 1 | jar (14 ounces) pizza sauce |
| 1 | teaspoon dried basil |
| 1 | teaspoon dried oregano leaves, crushed |
| 1 | cup (4 ounces) shredded mozzarella cheese |
PREPARATION:
- Preheat oven to 375°F. Combine rice, walnuts, egg, 1/2 cup Swiss cheese and 1/4 cup Parmesan cheese in large bowl.
- Press evenly onto bottom and 1/2 inch up side of greased 14-inch pizza pan. Bake 10 minutes. Let stand at room temperature until cool.
- Heat oil in large skillet over medium-high heat. Add chicken, onion, bell peppers, mushrooms and olives. Cook and stir 7 minutes or until chicken is no longer pink in center; drain off excess liquid.
- Spread pizza sauce over cooled rice crust. Spread remaining 1 cup Swiss cheese over sauce. Spread chicken mixture over cheese. Sprinkle with herbs.
- Top pizza with mozzarella cheese and remaining 1/4 cup Parmesan cheese. Bake 15 to 20 minutes. Remove from oven. Let stand at room temperature to cool slightly before serving.
This recipe appears in:
Roll-Ups & Quesadillas
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