This filling tastes remarkably like a classic Italian restaurant pizza topping.
Make Ahead Tips
The filling can be made a day ahead and refrigerated, covered.
Serve with pasta tossed with olive oil, garlic, and Parmigiano.
Fantastic!! The flavours were fabulous and the chicken very moist and tender. I served it with a simple salad of greens and a dressing of olive oil and sherry vinegar and it was perfect. Will be on our frequent menu.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.