1.Combine all ingredients in a blender and pulse until well blended.
Recipe created by Me : D
The recipe for my Low-Fat Mild Pesto Sauce can be found here.
1.Follow preheating instructions on the back of the refrigerated tube of biscuits.
2. Cut thawed chicken breasts into small cubes. Place cubed chicken into a medium skillet, lightly season chicken with garlic salt and sweet basil, cook over medium-high heat until cooked through, stir often. Be careful not to over cook.
3. Cube baby bella mushrooms and saute in a small amount of butter over low heat until tender.
4.Once chicken and mushrooms are cooked, open the refrigerated tube of biscuits. Place biscuits evenly apart on a cookie sheet and spread them into larger circles with your fingers. Biscuits should be around 4 inches in diameter, all 10 will fit on one cookie sheet.
5. Spread a small amount of pesto sauce on each biscuit, spread into a thin layer. Add a layer of cheese. Next, add mushrooms, followed by chicken and a second layer of cheese. Optional: top each pizza with a dash of Italian seasoning for an extra kick of flavor.
6. Place the pizzas in preheated oven for 4 minutes, turn the cookie sheet if needed and cook an additional 3-5 minutes. Remove pizzas when the edges start to become lightly golden.
Recipe created by Me : D
I’ve tried several different recipes for Pesto Sauce and most of them turned out to be too strong for my taste, so I’ve created a Pesto Sauce that is delicious with less of a bite. This recipe is also low-fat. I use this Pesto Sauce recipe for my Pesto and Chicken Pizza recipe, which I will post, but I bet it will be great on pasta or sandwiches. Yields about 1 cup of pesto.
1. Place the dry ingredients in food processor. Pulse until well blended. Make sure the parsley and basil leaves have been broken down and there are no large chunks of leaves.
2. Add lemon juice and olive oil. Pulse until well blended.
Recipe created by Me : D
SprinkleOfHappiness 