1 Tablespoon Olive Oil
2 Tablespoons Emeril's Essence
Heat your pan to medium high, add the olive oil, then the chicken, then the seasoning. Cook for about 8 minutes or so, until the chicken is done.
1 Pizza Stone*
1 Piece Multigrain FlatOut Bread (you can find these in the bakery section at Krogers)
1/2 Small Vidalia Onion Caramelized
1 Roma Tomato Thinly Sliced
1/2 Cup Spicy Red Pepper Cream Sauce (see link above for recipe)
2 Slices Muenster Cheese cut into strips
Fresh Chopped Cilantro
Low-Fat Sour Cream
Preheat your oven to 350 degrees. Then put your pizza stone in the oven to get it nice and hot (at least 15 minutes). Put the flatbread on the hot pizza stone and bake for about 10 minutes to get it crispy. If you don't do this before adding the toppings, you will have a limp crust...and let's face it, nobody like a limp anything. If you don't have a pizza stone, a plain metal baking sheet will do. Now layer (in this order) the sauce, chicken, caramelized onions, and sliced tomatoes onto the now crispy "crust".
Put it back in the oven for 12 minutes. Take it out and add the cheese. Bake another two minutes until cheese is melted. Garnish with fresh cilantro. Serve with a side of low-fat sour cream...YUM
*Do not EVER wash your pizza stone. It's kind of like an iron skillet. The more you cook on it, the better flavor/seasoning your food will have. Just wipe it off with a paper towel once it's cooled down.