Italian chicken pie
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Canned peeled tomatoes; coarsely chopped |
| 1 | small | Onion; chopped |
| 1 | Green bell pepper; seeded and chopped | |
| 1 | Clove garlic; minced | |
| ½ | cup | Seasoned breadcrumbs |
| 1 | Egg | |
| 2 | teaspoons | Italian herb seasoning |
| 1½ | pounds | Ground chicken; thawed if frozen |
| ½ | cup | Shredded fat-free mozzarella cheese |
| 3 | tablespoons | Grated Parmesan cheese |
Directions
Prep: 10 min, Cook: 40 min. Preheat oven to 350øF. Pour chopped tomatoes into a fine sieve set over a bowl. Reserve ⅓ 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@...> on Feb 05, 1998