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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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The key to this recipe, writes Carla Crudup of Torrance, California, is to make sure you finely chop all the vegetables. It's a great recipe to make ahead and store in the freezer or refrigerator. Ingredients:
1/4 cup reduced-sodium teriyaki sauce |
2 tablespoons unsweetened pineapple juice |
2 boneless skinless chicken breast halves (4 ounces each) |
3 whole wheat bagels, split and toasted |
6 tablespoons pizza sauce |
3/4 cup pineapple tidbits |
1/4 cup finely chopped fresh mushrooms |
1/4 cup finely chopped green pepper |
1/4 cup finely chopped sweet red pepper |
2 green onions, thinly sliced |
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese |
Directions:
1. In a large resealable plastic bag, combine teriyaki sauce and pineapple juice. Add chicken. Seal bag and turn to coat; refrigerate for 30 minutes.
2. Drain and discard marinade; place chicken in a small shallow baking pan coated with cooking spray. Bake, uncovered, at 400° for 20-25 minutes or until juices run clear. Cool completely, then finely chop.
3. Spread bagel halves with pizza sauce. Top with chicken, pineapple, mushrooms, peppers, onions and cheese. Place on a baking sheet; broil 4-6 in. from the heat for 2-3 minutes or until cheese is melted. Yield: 6 servings.
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