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 ounces mozzarella cheese, coarsely grated
3 large leaves romaine, coarsely chopped
2 Roma tomatoes, chopped
Place the chicken in a large sealable bag (zip-type). Save 1 tablespoon
Combine the remaining dressing mix, 5 tablespoons of the olive oil and white
vinegar in a jar with tight-fitting lid. Cover the jar and shake to mi. 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,
Heat the grill or broiler. Remove the chicken from the bag; discard the
Grill 4 to 5 minutes per side over hot coals. Center must have no pink.
Cut the chicken into thin slices.
Heat the oven to 425 degrees F.
Brush the bread shell with remaining olive oil . Mix the reserved dressing
mix with parmesan cheese in a small mixing bowl. Sprinkle over top.
Place 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 until coated.
Cut the pizza into 6 wedges. Top each wedge with some lettuce mixture.
Yield: 6 servings
Per serving Calories: 524 Fat 26 g Sodium 1032 mg Dietary Fiber 2 g Nutrition
information includes the entire amount of the marinade.