Tex-Mex BBQ Pizza

Welcome to the days of the mean, lean pizza–only 18% calories from fat, compared to some traditional versions that surpass the 75% mark.

Makes 4 servings

4	to 6 ounces boneless skinless chicken breasts
1	(12-inch) prepared pizza crust
1/3	cup barbecue sauce
1/3	cup finely chopped onion
1	tablespoon lemon juice
2	tablespoons diced mild green chilies
2	to 3 small tomatoes, seeded, sliced
1	cup (4 ounces) shredded reduced-fat Monterey Jack cheese
1/4	cup lightly packed fresh cilantro, chopped

Preheat oven to 450°F.
Bring 4 cups water to a boil in large saucepan over high heat. Add chicken; cover, remove from heat and let stand 15 minutes or until chicken is no longer pink in center. Drain; cut into small cubes.
If recommended cooking time for crust is longer than 5 to 7 minutes, prebake crust until this amount of time remains.
Combine barbecue sauce, onion and lemon juice in small bowl; spread over crust leaving 1/2-inch border. Top with chicken; sprinkle with chilies and tomatoes. Sprinkle cheese evenly over top. Bake 5 to 7 minutes or until cheese begins to brown. Cut pizza into 8 wedges and top with cilantro.