| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Meats, Dairy |
Italian |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Canned peeled tomatoes; coarsely chopped |
| 1 |
sm |
Onion; chopped |
| 1 |
|
Green bell pepper; seeded and chopped |
| 1 |
|
Clove garlic; minced |
| 1/2 |
c |
Seasoned breadcrumbs |
| 1 |
|
Egg |
| 2 |
ts |
Italian herb seasoning |
| 1 1/2 |
lb |
Ground chicken; thawed if frozen |
| 1/2 |
c |
Shredded fat-free mozzarella cheese |
| 3 |
tb |
Grated Parmesan cheese |
INSTRUCTIONS
Prep: 10 min, Cook: 40 min. Preheat oven to 350°F. Pour chopped tomatoes
into a fine sieve set over a bowl. Reserve 1/3 cup of the juice. Set
remaining tomatoes aside. Combine reserved tomato juice, next 6 ingredients
and salt and pepper to taste in a mixing bowl. Mix thoroughly. Add ground
chicken and knead with hands. Transfer mixture into a shallow, oiled baking
dish or into a large pie plate, pushing up the sides of the chicken mixture
to form a shell. Bake 25 minutes. Drain excess liquid. Sprinkle mozzarella
over partially baked mixture. Add remaining tomatoes, sprinkle with
Parmesan and bake 15-20 minutes longer until chicken is cooked throughout.
Let stand 5 minutes before cutting into wedges.
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 05, 1998
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