Total Calories: 145
Combine 1/4 cup green onions, garlic, vinegar, soy sauce, 1 tablespoon olive oil, red pepper, and black pepper in a bowl and mix well. Add chicken and stir to coat. Let stand for 30 minutes at room temperature. Drain and reserve the marinade. Stir cornstarch into marinade.
Heat remaining 1 tablespoon olive oil in a large skillet and add chicken. Sauté for 3 minutes or until cooked through. Add reserved marinade to skillet. Cook until thick and bubbly, stirring constantly. Spoon chicken mixture evenly onto the bread shell. Sprinkle with Monterey Jack cheese and mozzarella cheese. Bake at 400° for 12 minutes. Top with 1/4 cup green onions and pine nuts. Bake for 2 minutes longer. Serve hot.
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