6 chicken breasts (boneless, skinless) 1 1/2 cups sliced green onions 8 cloves minced garlic 8 Tbl. rice or white vinegar 8 Tbl. soy sauce 2 Tbl. olive or cooking oil 1/4 tsp. ground red pepper 2 (12â€³) Boboli Crusts 4 Tbl. cornstarch 2-3 cups shredded mozzarella and Monterey Jack 8 Tbl. sliced almonds
Cut chicken into 1/2â€³ pieces. In large bowl, combine garlic, vinegar, soy sauce, 2 Tbl. oil, red pepper, and 1/2 of the green onion. Add chicken. Stir to coat. Let stand 30 minutes at room temperature.
Drain and reserve marinade. Heat the rest of the oil in a large pan and add chicken. Stir and cook until no longer pink (about 3-5 minutes). Heat marinade in separate pan. Whisk in cornstarch and stir until heated through. Add this mixture to the chicken mixture and stir until thick and bubbly.
Spoon onto Boboli crusts. Top with cheese. Bake at 400 degrees for 12 minutes. Add the remaining green onion and nuts on top, and bake an additional 2 minutes.
Save leftovers for lunch the next day, but you had better wrap it in foil and hide it in the way back of the fridge or someone else will steal it first.