Serves: 6
Total Calories: 145

1/2 cup sliced green onions, divided
2 garlic cloves, minced
2 tablespoons rice vinegar or white vinegar
2 tablespoons soy sauce
2 tablespoons olive oil, divided
1/2 teaspoon crushed red pepper, or 1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
12 ounces boneless, skinless chicken breasts, cut into 1/2-inch pieces
1 tablespoon cornstarch
(16-ounce) Boboli Italian bread shell
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded mozzarella cheese
2 tablespoons pine nuts or sliced almonds

Combine 1/4 cup green onions, garlic, vinegar, soy sauce, 1 tablespoon olive oil, red pepper, and black pepper in a bowl and mix well. Add chicken and stir to coat. Let stand for 30 minutes at room temperature. Drain and reserve the marinade. Stir cornstarch into marinade.

Heat remaining 1 tablespoon olive oil in a large skillet and add chicken. Sauté for 3 minutes or until cooked through. Add reserved marinade to skillet. Cook until thick and bubbly, stirring constantly. Spoon chicken mixture evenly onto the bread shell. Sprinkle with Monterey Jack cheese and mozzarella cheese. Bake at 400° for 12 minutes. Top with 1/4 cup green onions and pine nuts. Bake for 2 minutes longer. Serve hot.

Nutritional Facts:

Serves: 6
Total Calories: 145
Calories from Fat: 102

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