Ingredients
1
(4-oz.) pkg. refrigerated lemon pepper-seasoned chicken breast fillets
2
egg whites
1/4
cup grated Parmesan cheese
1/2
teaspoon salt
1/2
teaspoon chopped fresh rosemary or 1/4 teaspoon dried rosemary leaves
1/8
teaspoon pepper
1
(20-oz.) pkg. refrigerated shredded hash-brown potatoes
2
Italian plum tomatoes, thinly sliced
1/4
cup sliced ripe olives
4
oz. (1 cup) shredded mozzarella cheese
Preparation
Heat oven to 425°F. Cook chicken as directed on package.
Meanwhile, spray 12-inch pizza pan with nonstick cooking spray. In medium bowl, beat egg whites, Parmesan cheese, salt, rosemary and pepper with fork until well combined and slightly foamy. Add potatoes; mix well. Press potato mixture in pizza pan to form crust.
Cut cooked chicken into bite-sized pieces. Arrange chicken, tomatoes and olives over crust. Sprinkle with mozzarella cheese.
Bake at 425°F. for 15 to 18 minutes or until cheese is melted.
