Directions:
- In a small bowl, combine the vinegar, soy sauce, 1/2 cup onions, garlic, 1 teaspoon oil, pepper and cayenne. Pour 1/2 cup into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate remaining marinade.
- Drain chicken, discarding marinade. In a large nonstick skillet over medium heat, cook chicken in remaining oil until no longer pink. Combine cornstarch and reserved marinade until blended; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.
- Place the crust on an ungreased baking sheet; top with chicken mixture. Sprinkle with cheeses. Bake at 400° for 12 minutes. Top with almonds and remaining onions. Bake 2-3 minutes longer or until cheese is golden brown. Yield: 12 slices.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 89.36 Kcal (374 kJ) | ||
| Calories from fat | 45.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.07g | 8% | |
|---|---|---|---|
| Cholesterol | 24.26mg | 8% | |
| Sodium | 484.99mg | 20% | |
| Potassium | 126.23mg | 3% | |
| Total Carbs | 2.32g | 1% | |
| Sugars | 0.6g | 2% | |
| Dietary Fiber | 0.39g | 2% | |
| Protein | 9.15g | 18% | |
| Vitamin C | 1.1mg | 2% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.3mg | 1% | |
| Calcium | 86.8mg | 9% | |
| Amount Per 100 g | |||
| Calories | 138.72 Kcal (581 kJ) | ||
| Calories from fat | 70.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.86g | 8% | |
|---|---|---|---|
| Cholesterol | 37.67mg | 8% | |
| Sodium | 752.93mg | 20% | |
| Potassium | 195.97mg | 3% | |
| Total Carbs | 3.6g | 1% | |
| Sugars | 0.94g | 2% | |
| Dietary Fiber | 0.61g | 2% | |
| Protein | 14.2g | 18% | |
| Vitamin C | 1.7mg | 2% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.4mg | 1% | |
| Calcium | 134.8mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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