Recipe and photo used with permission by the National Chicken Council. For more chicken information and recipes visit www.nationalchickenmonth.com.
1 pound chicken tenders
1 TBLS garlic oil
1 tsp dried Italian seasoning
1 16 oz. prebaked pizza crust
1 cup ricotta cheese
1/2 cup shredded mozzarella cheese
1 10 oz. pkg. frozen spinach, thawed and squeezed dry
2 TBSP chopped sun-dried tomatoes marinated in olive oil, drained
1/4 cup grated Parmesan cheese
Preheat oven to 425F. Cut chicken into 1-inch pieces. In large skillet, heat garlic oil. Add chicken and cook for 10 minutes or until internal juices of chicken run clear. Stir in seasoning and remove from heat. Combine ricotta and mozzarella; spread on prebaked pizza crust. Spread spinach over cheese mixture; add chicken and tomatoes. Sprinkle with Parmesan cheese. Bake pizza at 425F for 10 to 15 minutes or until crust is golden brown and cheese is melted.
Cut into 8 portions for 4 servings or cut in smaller, bite-sized portions to use as an appetizer.