GRILLED CHICKEN MARGHERITA PIZZAS

Grilled Chicken Margherita Pizzas image

Move the party outdoors! Using tortilla crusts and a few toppings, you can make individual pizzas for four or 40.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 4

Number Of Ingredients 8

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Ingredients

1 tablespoon olive oil
1 clove garlic, finely chopped
2 boneless skinless chicken breasts (about 8 oz)
1/2 teaspoon seasoned salt
4 Old El Paso™ flour tortillas (8 inch)
1 1/2 cups finely shredded mozzarella cheese (6 oz)
2 plum (Roma) tomatoes, thinly sliced (about 10 oz)
1/4 cup sliced fresh basil leaves

Steps:

Heat gas or charcoal grill. In small bowl, mix oil and garlic. Brush chicken breasts with 1 teaspoon of the oil mixture; sprinkle with seasoned salt. Place on grill over medium-high heat. Cover grill; cook 12 to 18 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Reduce heat to medium-low.
On ungreased cookie sheets, place tortillas. Brush with remaining oil mixture. Cut chicken into strips. Arrange chicken strips over tortillas. Sprinkle each with 1/4 cup of the cheese. Top evenly with tomato slices; sprinkle with remaining cheese and basil.
With wide spatula, carefully slide pizzas onto grill over medium-low heat. Cover grill; cook 3 to 5 minutes, rotating pizzas to avoid hot spots, until cheese is melted and crusts are crisp. Slide pizzas back onto cookie sheets.

Nutrition Facts : Calories 370, Carbohydrate 25 g, Cholesterol 55 mg, Fat 3, Fiber 0 g, Protein 27 g, SaturatedFat 7 g, ServingSize 1 Pizza, Sodium 730 mg, Sugar 2 g, TransFat 1 g