| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Italian | Italian, Poultry | 8 | Servings |
INGREDIENTS
| 1/2 | lb | Ground chicken thighs |
| 1/4 | c | Fresh cilantro — chopped |
| 1/4 | ts | Ground red pepper |
| 1 | lb | French bread loaf — about |
| 16 | Inches long | |
| 1/2 | c | Tomato sauce |
| 2 | tb | Pesto sauce — commercial |
| 4 | Plum tomatoes — thinly | |
| Sliced | ||
| 2 | oz | Mozzarella cheese, part skim |
| Milk — shredded | ||
| 2 | oz | Fontina cheese — shredded |
INSTRUCTIONS
Cook chicken in a medium-size nonstick skillet over medium heat until browned, stirring to crumble. Drain and pat dry with paper towels. Combine chicken, cilantro, and red pepper in a bowl; set aside. Slice bread in half lengthwise; place bread, cut side up, on a baking sheet. Broil 5 1/2 inches from heat 1 minute or until lightly browned. Remove from oven, and set aside. Combine tomato sauce and pesto sauce; stir well, and spread evenly over cut side of bread halves. Top with tomato slices and chickeen mixture. Sprinkle with cheeses. Broil 5 1/2 inches from heat 2 minutes or until cheese melts. Cut each bread half into 4 pieces. Recipe By : Cooking Light, Jul/Aug 1993, p. 114 From: Cindy@sierra.Uucp (Cindy Johnston File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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