Chicken Parmesan Pizza
2 tsp. olive oil
1/4 tsp. salt and pepper
4 boneless skinless chicken breast halves
1 14.5 oz. can Italian-style stewed tomatoes
2 8 oz. 6 inch Italian bread shells (like Boboli)
4 oz. mozzarella cheese – shredded
10 fresh basil leaves, stacked – cut in narrow strips
2 Tbsp. grated Parmesan cheese
Heat grill. Mix oil, salt and pepper in a small bowl. Brush on both sides of chicken. Grill chicken 8-10 minutes, turning once, until opaque in center. Remove to a cutting board, cool slightly, then cut crosswise in strips. Spread about 1/2 cup of the tomatoes on each bread shell to within 1/2 inch of edges. Top each with chicken and mozzarella. Grill 2 minutes, cover grill and cook 2 minutes longer or until mozzarella melts. Top with basil and Parmesan cheese.
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