Italian chicken pie

Yield: 1 Servings

Measure Ingredient
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
1 \N 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

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

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