1 no ingredients
Directions
6 oz jar marinated artichoke
: -hearts
2 md zucchini or yellow summer
: squash -- sliced thin
1 sm red bell pepper -- chopped
1 TB olive oil
1 1/2 c sliced fresh mushrooms
2 green onions -- sliced
1 lb skinless boneless chicken
: breast -- cubed
2 plum tomatoes -- sliced
2 1/4 oz cn sliced pitted ripe olives
3 TB white wine vinegar
1/2 ts garlic powder
1/2 ts seasoned salt
1/2 ts dried oregano
1/2 ts dried basil
1 TB cornstarch -- mixed with
1 TB cool water
1 lg Boboli shell or thin Bobli
: shell -- 12-16 oz. each
1 1/2 c shredded Monterey Jack
: cheese
1/4 c grated Parmesan cheese
Drain artichokes, reserving liquid. Cut artichokes into bite-size
pieces. Set aside. In large skillet, cook squash and peppers in hot
oil until crisp-tender. Remove. Add mushrooms and onions to skillet.
Cook until just tender. Remove. Cook chicken for 2-3 minutes until no
longer pink. Stir in artichoke liquid and hearts, tomatoes, olives,
vinegar, garlic powder, seasoned salt, oregano and basil. combine
cornstarch and water. Add to skillet. cook and stir until bubbly.
Cook for 1 minutes more. Return all vegetables to skillet. Stir.
Place Bobli shell on Pam sprayed Pizza pan. Top with chicken mixture
and cheese. Bake in a 425 F. oven for 10-12 minutes. Let stand for 5
minutes. Posted by bobbi744@sojourn.com
Recipe By : Better Homes and Gardens Prize Tested Recipe/R.
Banghart
From: Robertal Banghart
Servings: 3 servings
Chicken Artichoke Pizza Recipe brought to you by Recipe Ideas
Categories: Chicken; Italian; Pasta; Pizza; Poultry
The History of Recipes
Experts have proved the existance of recipes way back into antiquity, at least as far back into history as the ancient Egyptians, and potentially, even further back. Interesting though that maybe, generally, these ancient recipes were just basic hieroglyphic instructions for meal preparation.
During the time of the Roman Empire a roman called Apicius compiled a number of documents describing recipes prepared by wealthy roman citizens. In his publication, Apicius recounts how the meals were split into starters, main meal and afters, something we still use today. He also recounts how the cooks of his times used many aromatic flavors, including some familiar names like thyme, mint and dill. Over the following few hundred years, the rich and powerful families of Wesstern Europe competed with each other to offer the most exotic meals, and as a consequence, the best chefs and their recipe collections were highly sought after. Even so, it was during the 19th century the formal cooking and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collating, trying out, and writing down recipes that were common in the better off homes of the day. By the arrival of the 20th century, cookery books were in great demand, mostly due to more people being able to read, people having increased spare time and being a little richer. |
We hope you enjoy this Chicken Artichoke Pizza recipe.
