Recipes / Tequila Chicken Pizza

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Tequila Chicken Pizza



  • 3 1/2 cups Furmano’s Salsa Style Petite Diced Tomatoes Spicy Green Chilies & Lime
  • 1/4 cup Tequila
  • 1/2 teaspoon Salt
  • 8 ounces Boneless, Skinless Chicken Breasts
  • 1 each Prepared Pizza Crust
  • 10 3/4 ounces Condensed Cream Of Chicken Soup
  • 4 ounces Pepper Jack Cheese, Shredded
  • 1 each Yellow Bell Pepper, Sliced Into Thin Strips
  • 2 each Green Onions, Sliced Thin Diagonally
  • 4 ounces Monterey Jack Cheese, Shredded
  • 1 cup Sour Cream
  • 1/4 cup Cilantro, Chopped
  1. Drain Furmano’s Salsa Style Petite Diced Tomatoes Spicy Green Chilies & Lime, reserving liquid.
  2. Mix reserved liquid with tequila and salt. Pour into a small non stick skillet and add chicken breasts.
  3. Marinate for 1 hour in refrigerator, turning occasionally.
  4. Remove skillet from refrigerator, and place over high heat. When marinade reaches a simmer, turn down heat to medium and cook chicken breasts for 5 minutes, turning once.
  5. Remove from heat and set let cool until needed.
  6. Preheat oven to 375 degrees.
  7. Place pizza crust on a cookie sheet.
  8. Put 1 cup of the drained tomatoes in a blender or food processor. Add cream of chicken soup, and blend until smooth. Spread blended mixture on top of prepared pizza crust.
  9. Sprinkle the shredded pepper-jack cheese.
  10. Slice chicken breasts into bite-sized strips, and arrange on top of pizza crust.
  11. Add remaining diced tomatoes, pepper strips, and green onions.
  12. Sprinkle with monterey jack cheese.
  13. Bake on top rack of oven at 375 degrees for 20 minutes, or until cheese is hot and bubbly.
  14. Remove from oven and slice into serving-size wedges.
  15. Top each wedge with a dollop of sour cream and sprinkle with chopped cilantro or parsley, if desired.