Caldwells Cookbook

1 envelope zesty herb marinade mix

1/3 cup water

3 tablespoons vegetable oil

2 boneless skinless chicken breast halves (4 ounces each)

1 prebaked Italian bread shell crust (14 ounces)

1/2 cup prepared Alfredo sauce (I used my own and it was great!)

3 tablespoons grated Parmesan cheese

3 teaspoons Italian seasoning

1 teaspoon garlic powder

1 cup (4 ounces) finely shredded pizza cheese blend

1/2 medium green pepper, julienned

1/2 small red onion, thinly sliced and separated into rings

1/2 cup sliced fresh mushrooms

In a small bowl, combine 2 tablespoons marinade mix, water, vinegar and oil. Pour 1/3 cup marinade into a large resealable plastic bag; add the chicken. Seal and turn to coat; refrigerate for 1 hour. Cover and refrigerate remaining marinade.

Drain and discard marinade from chicken. Grill chicken, covered, over medium heat for 5-7 min. on each side, basting occasionally with reserved marinade. Cool. Cube chicken and set aside.

Place bread shell crust on an un-greased 12-in. pizza pan. Spread with Alfredo sauce. Sprinkle with Parmesan cheese, Italian seasoning, garlic powder, 1/2 cup pizza blend cheese, green pepper, onion, mushrooms, cubed chicken and remaining cheese. Bake, uncovered, at 45o degrees for 8-10 min. or until cheese is melted.