Yield: 1 Servings
|1 pounds||Canned peeled tomatoes; coarsely chopped|
|1 small||Onion; chopped|
|1 \N||Green bell pepper; seeded and chopped|
|1 \N||Clove garlic; minced|
|½ cup||Seasoned breadcrumbs|
|2 teaspoons||Italian herb seasoning|
|1½ pounds||Ground chicken; thawed if frozen|
|½ cup||Shredded fat-free mozzarella cheese|
|3 tablespoons||Grated Parmesan cheese|
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