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Prep 30min
Total30min
Ingredients7
Servings6
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Ingredients
4
tablespoons Crisco® Light Olive Oil
1
can (11 oz) refrigerated Pillsbury™ Thin Crust Pizza Crust
24
oz boneless skinless chicken breasts, cut into 3/4-inch cubes
2
tablespoons honey
1
bag (11.8 oz) frozen honey roasted sweet corn
6
tablespoons cooked real bacon pieces (from 2.8 oz package)
1
cup baby arugula
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Steps
1
Heat oven to 425°F. Brush cookie sheet with 1 tablespoon of the olive oil. Unroll dough on cookie sheet. Cut dough into 6 squares. Roll up edges of each dough square, forming 1/4-inch rim. Pinch corners to resemble rafts. Bake 9 to 11 minutes or until golden brown.
2
Meanwhile, in medium bowl, toss chicken with honey, 1/4 teaspoon salt and 1/8 teaspoon pepper. In 12-inch nonstick skillet heat 2 tablespoons of the oil over medium heat. Add chicken, cook 10 to 15 minutes, stirring occasionally, or until no longer pink in center.
3
Meanwhile, microwave frozen corn as directed on bag. Add corn and bacon to chicken; cook 1 minute longer or until thoroughly heated.
4
In small bowl, toss arugula with remaining 1 tablespoon of the olive oil, 1/8 teaspoon salt and 1/8 teaspoon pepper. Top rafts with chicken mixture and arugula.
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