| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats, Dairy |
Italian |
|
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Canned peeled tomatoes; chopped and drained, reserving 3-1/2 Tbs. juice |
| 3/4 |
sm |
Onion chopped |
| 3/4 |
sm |
Green bell pepper; chopped |
| 1 |
|
Clove garlic; minced |
| 1/3 |
c |
Plain breadcrumbs |
| 1 |
|
Egg |
| 1 1/4 |
ts |
Italian herb seasoning |
| 1 |
lb |
Ground chicken breast |
| 1/3 |
c |
Shredded fat-free mozzarella cheese |
| 2 |
tb |
Grated Parmesan cheese |
INSTRUCTIONS
Prep: 15 min, Cook: 40 min. Preheat oven to 350°F. Combine reserved tomato
juice and next 5 ingredients in a medium bowl. Add half the Italian
seasoning and salt and pepper to taste. Mix thoroughly. Add ground chicken
and mix well. Pat mixture evenly into lightly oiled 10 inch pie plate,
pushing up sides to form a shell. Bake 25 minutes. While meat shell is
baking, combine tomatoes, remaining Italian seasoning, and salt and pepper
to taste in a non-reactive saucepan over medium heat. Simmer 10-15 minutes.
Set aside. Remove meat shell from oven. Discard excess liquid. Sprinkle
with mozzarella cheese. Add tomatoes, sprinkle with Parmesan and bake 15
minutes until meat shell is cooked throughout. Let stand 5 minutes before
cutting and serving.
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 05, 1998
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