| 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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