Provolone Chicken Pizza


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A delicious change from your usual dinners.

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Serving Size / Yield

8 servings


  • 1 whole chicken breast, skinned, boned, halves, and flattened, with excess fat removed
  • 2 Pepperidge Farm patty shells, thawed
  • 1/2 C. flavored bread crumbs
  • 1 C. tomato sauce
  • sprig of fresh parsley, chopped
  • 2 tsp. olive oil
  • flour for rolling pastry
  • 1/4 tsp. basil
  • 2 slices provolone cheese

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In a flat dish, press bread crumbs into chicken on both sides; reserve.  On a floured board, roll thawed patty shells about 8x8" round. Reserve and keep cool.  Oil and flour a small cookie sheet.  Lay out pastry. Place breaded chicken in center and crisp pastry around chicken, higher than chicken.  Put chicken pastry on cookie sheet and spread with tomato sauce.  Top with basil and provolone cheese, then garnish with chopped parsley.  Bake in a preheated 400 degree oven for 25 minutes.  Remove from oven and serve on heated plates.

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