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Source: Perdue Farms

Bistro Chicken Pizza
A quick and easy chicken dish!
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Serves: 6
Prep Time: 10 minutes
Cook Time: 25 minutes
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1 package (10 oz.) PERDUE® SHORT CUTS® Italian Style Carved Chicken Breast
2 medium onions, (1 red 1 yellow), thinly sliced
4 tablespoons butter
1 1/2 tablespoons sugar
2 (10 oz.) prepared pizza crust
1 cup oil-packed sun-dried tomato strips, undrained
1 package (7 oz.) herbed goat cheese
1/2 cup ripe black oil cured olives, Nicoise olives or sliced ripe olives
fresh basil, for garnish (optional)

Peel and thinly slice onions. In a large, nonstick or heavy, well seasoned skillet, melt butter. Add onions and sprinkle with sugar. Cook over medium heat, stirring occasionally, for about 15 minutes, until onions are softened and lightly caramelized. (May be made up to two days in advance and refrigerated.)

Preheat oven to 450° F. Brush crusts generously with oil from sundried tomatoes. Divide onions between crusts. Arrange sundried tomato strips, thin slices of goat cheese, Perdue ® Short Cuts ®, and olives on top of onions. Drizzle with a little more tomato oil. Place pizzas on baking sheets or directly on oven racks. Bake 10 to 12 minutes, until hot. Serve with a salad of baby greens and sliced.

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Makes a quick and tasty dinner!
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A delicious and creative dish! Everyone will love the addition of chicken to the traditional nachos.
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