Chicken Pesto Tart



Number of Servings: 6

Ingredients:
1/2 loaf frozen whole wheat bread dough, thawed
1 tablespoon vegetable oil
1 whole chicken breast, boneless, skinless, cut into strips
2 cups mixed bell pepper strips
1 medium onion, sliced
1/4 cup prepared pesto
1-1/2 cups (6 ounces) shredded Wisconsin Pesto Havarti cheese


Cooking Directions:
Roll or hand stretch dough to fit a 9 inch pie plate. In skillet, heat oil until sizzling; add chicken. Cook over medium-high heat, turning once until chicken is browned, about 6 to 8 minutes. Add peppers and onions; continue cooking until slightly tender, 3 to 4 minutes. Stir in pesto. Distribute mixture over bread dough; top with cheese. Bake at 400° F for 25 to 30 minutes or until crust is golden brown. Let stand 5 minutes before serving.

Recipe and photo © 2008 Wisconsin Milk Marketing Board, Inc.