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
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.
Yields
1 Servings