BODY PARTS PIZZA
8 ounces skinless boneless chicken breasts
1 tablespoon cooking oil
1 medium red onion, sliced
1 16-ounce Italian Bread shell (boboli) or foccacia
1 cup purchased Alfredo sauce
1 small green sweet pepper, cut into strips
1 medium tomato, cut into wedges
1 5.3 ounce package cocktail wieners
1 6-ounce jar marinated artichoke hearts, drained
2 tablespoons shredded Parmesan cheese
Cut chicken breasts into strips. In a medium skillet heat cooking oil over medium heat. Add chicken and cook about 5 minutes or until chicken strips are nicely golden brown and no longer pink on the inside, turning occasionally. Remove from skillet and set aside. Add onion to skillet, adding additional cooking oil if necessary. Cook over medium heat about 8 minutes or until onion is tender.
Place bread shell on a pizza pan or cookie sheet. Spread Alfredo sauce over shell. Top with chicken strips, green pepper strips, tomato wedges, cocktail wieners, artichoke hearts, and onion. Sprinkle with Parmesan cheese. Bake in a 425 degree F oven for 10 to 15 minutes. Makes 12 to 16 servings.