2 large cloves garlic, finely chopped
2 tsp. olive oil
1/4 tsp. salt
1 lb. uncooked chicken tenders
6 pita breads (6 inch), split in half to make a total of 12 rounds
3/4 C. tomato or pizza sauce
6 T. grated Parmesan cheese
1 C. shredded reduced-fat (50%-less-fat) mozzarella cheese (4 oz.)

Heat broiler. In a glass pie plate or small dish, combine the chopped garlic, olive oil and salt. Add chicken; turn to thoroughly coat the chicken. Arrange the chicken tenders in a single layer on a broiler-pan rack. Broil the chicken about 4 inches from the heat for 3 minutes. Turn chicken tenders over with with a set of tongs. Continue to broil until cooked through, about 2 minutes. Remove the chicken tenders from the broiler. Leave the broiler on. When chicken tenders are cool enough to handle, thinly slice them. Set aside. Arrange the pita rounds, rough side up, on baking sheets. Toast the pita rounds under the broiler until barely golden around edges, 30 to 45 seconds. Spread a generous 1 T. tomato sauce over each pita. Top each pita with the sliced chicken tenders, dividing equally. Sprinkle each pita with 1/2 T. grated Parmesan cheese and very generous T. of the shredded mozzarella cheese . Broil the pizzas about 4 inches from the heat until the mozzarella cheese is just melted, about 1 minute. Let pizzas stand a few minutes before serving.

Yield: 6 servings
Serving Size: 2 pizzas

Calories: 345
Fat: 8g
Fiber: 2g