Chicken Parmesan Pizza
2 tsp. olive
oil
1/4 tsp. salt and pepper
4 boneless
skinless chicken breast halves
1 14.5 oz. can Italian-style
stewed tomatoes
2 8 oz. 6 inch Italian bread shells (like
Boboli)
4 oz. mozzarella cheese - shredded
10 fresh basil leaves, stacked - cut in narrow strips
2 Tbsp.
grated Parmesan cheese
Heat grill. Mix oil, salt and pepper in a small bowl. Brush on both sides of
chicken. Grill chicken 8-10 minutes, turning once, until opaque in center.
Remove to a cutting board, cool slightly, then cut crosswise in strips. Spread
about 1/2 cup of the tomatoes on each bread shell to within 1/2 inch of edges.
Top each with chicken and mozzarella. Grill 2 minutes, cover grill and cook 2
minutes longer or until mozzarella melts. Top with basil and Parmesan cheese.
