Posted by Sherry on August 12, 2001 at 19:29:33:
In Reply to: iso : chicken ceasar pizza posted by cheryl on August 12, 2001 at 17:45:57:
The Pampered Chef
The Kitchen The Heart of The Home
Grilled Chicken Caesar Pizza
3 (4 ounce ) boneless skinless chicken breast halves
1 envelope Caesar salad dressing mix
6 tablespoons olive oil, divided
3 tablespoons white vinegar
1 (16 ounce) Italian bread shell
1 tablespoon grated Parmesan cheese
8 ounce mozzarella cheese, coarsley grated
3 large leaves romaine, coarsley chopped
2 Roma tomatoes, chopped
Place the chicken in a large sealable bag (ZIPLOCK).
Save 1 tablespoon dressing mix. Combine the remaing
dressing mix, 5 tablespoons of the olive oil and white vinegar
in a jar with tightfitting lid. Cover the jar and shake to mix.
Reserve 2 tablespoons of the olive oil mixture. Pour the remaining
olive oil mixture over the chicken, toss to coat. Marinate in the
refrigerator for several hours, turning occasionally. Preheat the grill
or broiler. Remove the chicken from the bag; discard the marinade.
Grill 4 to 5 minutes per side over hot coals. Center must have no pink.
Cut the chicken in thin slices. Preheat the oven to 425 degrees. Brush
the bread shell with remaining olive oil . Mix the reserved dressing
mix with parmesan cheese in a small mixing bowl. Sprinkle over top.
Please the bread shell on a round pizza pan. Bake 5 minutes or until crisp.
Arrange the chicken on the baked bread shell. Sprinkle with mozzarella cheese.
Bake for 4 to 5 minutes or until cheese melts. Toss the romaine and tomatoes in a medium bowl. Drizzle with the remaining oil, stirring till coated. Cut the pizza the
pizza into 6 wedges. Top each wedge with some lettuce mixture. Yields: 6
Per serving Calories: 524
Fat 26 g
Sodium 1032 mg
Dietary Fiber 2 g
Nutrition information includes the entire amount of the marinade.
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The Pampered Chef's Favorites II
Nancy's Apple Bread
Bread
1 cup butter, softened
1 cup sugar
1 teaspoon baking soda
1 tablespoon lemon juice
2 eggs
2 teaspoons vanilla
2 cups flour
1/4 teaspoon salt
2 medium apples
Crumb Mixture
1 teapoon cinnamon
2 teaspoons sugar
2 tablespoons flour
2 tablespoons butter, cold
Preheat oven to 350 degrees.
Cream butter and sugar together in large mixing bowl.
Dissolve baking soda in lemon juice.
Combine baking soda mixture, eggs, and vanilla with butter mixture.
Beat mixtures together. Peel, core and slice apples with Apple Peeler/Corer/Slicer and coarsley chop the apple slices with Food Choppper.
Gently fold apples into butter. Combine crumbs ingredients, cutting in butter to get a coarse crumb texture.
Spoon 1/2 of the batter into greased Stoneware Loaf Pan. Sprinkle with 1/2 crumb mixture. Press crumbs gently into surface of batter.
Bake 1 hour 15 minutes or until Cake Tester inserted in center comes out clean. Cool 10 minutes in pan. Remove bread and cool completely on Non-Stick Cooling Rack before slicing.
Yields: 1 loaf--16 slices