Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Canned peeled tomatoes; chopped and drained, reserving 3-1/2 Tbs. juice |
| ¾ small | Onion chopped |
| ¾ small | Green bell pepper; chopped |
| 1 \N | Clove garlic; minced |
| ⅓ cup | Plain breadcrumbs |
| 1 \N | Egg |
| 1¼ teaspoon | Italian herb seasoning |
| 1 pounds | Ground chicken breast |
| ⅓ cup | Shredded fat-free mozzarella cheese |
| 2 tablespoons | Grated Parmesan cheese |
Prep: 15 min, Cook: 40 min. Preheat oven to 350øF. 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@...> on Feb 05, 1998