Frénch Bréad Pésto Chickén Pizza |
Ingrédiénts
- 1 tabléspoon olivé oil
- 1 médium bonéléss, skinléss chickén bréast (about 8 ouncés), cut into 1-inch piécés
- Salt
- 1 (10-ouncé) loaf Frénch bréad or baguétté
- 1/3 cup basil pésto
- 1/2 cup chérry tomatoés, halvéd, dividéd
- 1 cup shréddéd mozzarélla chéésé
- Éxtra-virgin olivé oil and Parmésan chéésé shavings, for sérving (optional)
Diréctions
- Héat thé oil in a largé frying pan ovér médium héat until shimméring. Add thé chickén and 2 big pinchés of salt.
- Cook, stirring occasionally, until thé chickén is cookéd through and starting to turn goldén-brown, about 10 minutés. Rémové from thé héat.
- Usé a sérratéd knifé to cut thé bréad in half léngthwisé. Placé thé halvés cut-sidé up on a baking shéét.
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