This Recipe Serves 8
½ pound boneless skinless chicken breast
¼ teaspoon salt (optional)
¼ teaspoon ground black pepper
¼ cup sugar-free apricot preserves
¼ cup barbeque sauce
½ teaspoon hot sauce
1 (12-inch) pre-packaged whole wheat Italian pizza crust
½ medium red onion, thinly sliced
½ cup reduced-fat shredded Italian Style cheese
½ teaspoon dried oregano
Preheat the oven to 375 degrees F. Spray a baking sheet with cooking spray.
Season the chicken with salt (optional) and pepper on both sides.
Place the chicken on the prepared baking sheet and bake for 25 minutes or until the juices run clear. Remove the chicken from the oven and chop into half-inch pieces.
In a small saucepan, combine the sugar-free apricot preserves, barbeque sauce, and hot sauce. Bring to a boil.
Spoon the sauce over the pizza crust. Top the crust with cooked chicken, onion, and cheese. Sprinkle the cheese with the dried oregano.
Bake the pizza for 20-25 minutes ,enjoy
Carbohydrate 22 g
Protein 11 g
Fat 3.5 g
Saturated Fat 1.4 g
Sugar 4 g
Dietary Fiber 3 g
Cholesterol 20 mg
Sodium 315 mg
Potassium 190 mg
Serving 1/8 of pizza