Chicken Pizza Française
Uncooked boneless skinless chicken breast(s)
12 oz, 3 (4-ounce)
2 medium clove(s), or to taste, minced
Herbes de Provence
¼ tsp, or thyme
¼ tsp, freshly ground
3 medium, sliced
9 oz, baby leaves
Frozen pizza crust dough
10 oz, thin, prebaked
Reduced calorie mayonnaise
½ cup(s), shredded, shredded, Gruyère variety
- Preheat the oven to 450°F.
- Place the chicken breasts on a plate; sprinkle both sides with half of the garlic, the herbes de Provence, and pepper. Spray a large nonstick skillet with nonstick spray and set over medium-high heat. Add the chicken and cook until lightly browned and just cooked through, about 3 minutes on each side. Transfer to a plate.
- Add the onions and 4 tablespoons of the water to the skillet; bring to a boil. Reduce the heat and cook, stirring occasionally, until golden, 15–20 minutes. Add the remaining garlic, remaining 1 tablespoon water, and half of the spinach to the skillet. Increase the heat to medium-high and cook, stirring constantly, until the spinach wilts. Add the remaining spinach and cook until wilted.
- Place the pizza crust on a nonstick pizza pan or baking sheet. Whisk the mustard and mayonnaise in a small bowl and spread over the crust. Spoon on the onion-spinach mixture, spreading to cover the crust. Slice the chicken breasts on the diagonal into long thin strips; arrange over the onion-spinach mixture. Sprinkle with the cheese. Bake until heated through and the cheese melts, about 12 minutes. Yields 1/6 of pizza per serving.