Pizza: 4 pt. Malaysian Chicken Pizza
Source of Recipe
Cooking Light YEAR: 1991 ISSUE: Sep/Oct PAGE: 84
List of Ingredients
1/4 cup packed brown sugar
3/4 cup rice wine vinegar -- or cider vinegar
1/4 cup soy sauce, low sodium
3 tablespoons water
2 tablespoons chunky peanut butter
1 tablespoon ginger root -- peeled and minced
1/2 teaspoon crushed red pepper -- up to 3/4 tsp.
4 cloves garlic -- minced
vegetable cooking spray
1/2 pound chicken breast, no skin, no bone, R-T-C -- * cut\par into bite-size
2 ounces Swiss cheese, lowfat -- **shredded (1/2 cup)
1 ounce mozzarella cheese, part skim milk -- **1/4 cup shredded
8 ounces pizza dough -- refrigerated
1/4 cup chopped scallions Recipe
1). Combine first eight ingredients in a bowl; stir well with a wisk and set aside.
2). Coat a large, nonstick skillet with cooking spray; place over medium-high heat until hot. Add chicken, and saute two minutes. Remove from pan, and set aside.
3). Pour vinegar mixture into skillet; bring to a boil over medium-high heat. Cook 5 minutes or until slightly thickened. Return chicken to pan; cook 1 minute or until chicken is done. (Mixture will be the consistency of thick syrup.)
4). Roll out pizza crust to desired thickness. I prefer it as thin as possible. Place in a pizza pan that has been lightly oiled or put on a pizza peel that has been sprinkled with cornmeal. I prefer to use the pizza peel and stone.
5). Sprinkle cheeses over crust, leaving a 1/2 inch border . Top with chicken mixture. Transfer to oven (either directly onto pre-heated pizza stone or in pizza pan). Bake at 500¼F for 12 minutes on bottom rack. (Use pre-heated pizza stone, if available.)
6). Sprinkle with scallions, and let stand five minutes.
7). Cut into 8 equal slices and enjoy!
Per serving: 192 Calories (kcal); 5g Total Fat; (24% calories from fat);14g Protein; 23g Carbohydrate; 22mg Cholesterol; 525mg Sodium Food Exchanges: 1 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates
NOTES :*or use 6 oz cooked, leftover chicken or turkey breast **Original recipe used regular Swiss and mozzarella cheeses (if I remember correctly). I find that Jarlsburg Lite and the Sargento Light Cheeses work very well in this recipe.
NUTRITIONAL INFORMATION (from original recipe, I think):
1/8 pizza :199 calc, 5.7 g. fat, .75g. dietary fiber = 4 WW pts As modified in above recipe per MasterCook analysis: 180 calories, 4.5g fat(22.1%CFF), 0.6g fiber =4 WW points per slice.
I also ran N.A. using a Boboli Shell instead of the pizza dough and the WW points come out the same. I usually use leftover cooked chicken breast that I keep frozen in small freezer ziplock bags (about 6 oz. cooked weight) Leftovers can be frozen to enjoy another day. Shared by Jane
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