Chicken
1 whole chicken breast, cut into 2 1/4-inch strips and
    marinated in a little zesty Italian salad dressing

Sauce
1/3 cup apricot preserves
1/4 cup chili sauce
2 tablespoons chicken broth
1 teaspoon lemon juice
1/2 teaspoon allspice
1/4 teaspoon instant minced onion

Topping
1 cup sliced fresh mushrooms
1 green bell pepper, cut into 1/4-inch strips
1 medium onion, halved top to bottom and cut into 1/4-inch strips
1 cup shredded Monterey jack cheese with jalapeno peppers
1 cup shredded mozzarella cheese

Combine all Sauce ingredients in a saucepan and bring to boil. Reduce heat and simmer 5 minutes. Spread sauce on crust.

Drain chicken and dry well with a white paper towel.

In large pan, cook and stir chicken for 3 minutes. Add vegetables and cook and stir until vegetables are crisp tender, 3 to 5 minutes. Spread all this evenly over the crust. Spread cheese over all.

Bake in pizza pan in preheated 425 degree F oven for 7 to 12 minutes until cheese is melted and bubbly.

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