Mini Thai Chicken Pizza Appetizers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 20
Ingredients
Garlic, minced, 2 tspGinger Root (chopped or paste,) 1/8Pillsbury Country or Buttermilk bisquits - 20Chicken Breast, fully-cooked, 7 ouncesCilantro, raw, 1 tbsp (or 1 Dorot frozen cilantro cube)Part skim shredded mozzarella cheese, 1 cupPeanut Butter, smooth style, 3 tbspSoy Sauce, 1.5 tbspWater, 2 tbspBaby carrots, 6 shredded
1. Place peanut butter, soy sauce, garlic, ginger and water in a small microwaveable bowl. Heat for 30 seconds in microwave on high power. Stir until smooth.
2. Chop chicken breast and toss with cilantro.
3. Flatten bisquits until they are 3.5"-4" in diameter. Place on a lightly greased cookie sheet.
4. Spread peanut sauce on each bisuit, leaving a 1/4" edge.
5. Top with chicken, mozzerella cheese and shredded carrots.
6. Bake according to directions on bisquit can. Note: Because the bisquits are spread thin, they easily burn on the bottom, so watch them carefully!
Yields 20 mini-pizzas.
Number of Servings: 20
Recipe submitted by SparkPeople user KKS5369.
2. Chop chicken breast and toss with cilantro.
3. Flatten bisquits until they are 3.5"-4" in diameter. Place on a lightly greased cookie sheet.
4. Spread peanut sauce on each bisuit, leaving a 1/4" edge.
5. Top with chicken, mozzerella cheese and shredded carrots.
6. Bake according to directions on bisquit can. Note: Because the bisquits are spread thin, they easily burn on the bottom, so watch them carefully!
Yields 20 mini-pizzas.
Number of Servings: 20
Recipe submitted by SparkPeople user KKS5369.
Nutritional Info Amount Per Serving
- Calories: 93.3
- Total Fat: 3.0 g
- Cholesterol: 8.8 mg
- Sodium: 122.4 mg
- Total Carbs: 10.8 g
- Dietary Fiber: 0.5 g
- Protein: 5.9 g
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