French Bread Chicken Pizza Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Ground chicken thighs,
1/4 cup: Fresh cilantro, chopped
1/4 tsp: Ground red pepper,
1 lbs: French bread loaf, about
16: Inches long,
1/2 cup: Tomato sauce,
2 tbsp: Pesto sauce, commercial
4: Plum tomatoes, thinly
Sliced,
2 ounce: Mozzarella cheese, part skim
Milk, shredded
2 ounce: Fontina cheese, shredded
Directions:
Cook chicken in a medium-size nonstick skillet over medium heat until
browned, stirring to crumble. Drain and pat dry with paper towels.
Combine chicken, cilantro, and red pepper in a bowl; set aside. Slice
bread in half lengthwise; place bread, cut side up, on a baking
sheet. Broil 5 1/2 inches from heat 1 minute or until lightly
browned. Remove from oven, and set aside. Combine tomato sauce and
pesto sauce; stir well, and spread evenly over cut side of bread
halves. Top with tomato slices and chickeen mixture. Sprinkle with
cheeses. Broil 5 1/2 inches from heat 2 minutes or until cheese
melts. Cut each bread half into 4 pieces.
Recipe By : Cooking Light, Jul/Aug 1993, p. 114
From: Cindy@sierra.Uucp (Cindy Johnston
Source from luhu.jp
browned, stirring to crumble. Drain and pat dry with paper towels.
Combine chicken, cilantro, and red pepper in a bowl; set aside. Slice
bread in half lengthwise; place bread, cut side up, on a baking
sheet. Broil 5 1/2 inches from heat 1 minute or until lightly
browned. Remove from oven, and set aside. Combine tomato sauce and
pesto sauce; stir well, and spread evenly over cut side of bread
halves. Top with tomato slices and chickeen mixture. Sprinkle with
cheeses. Broil 5 1/2 inches from heat 2 minutes or until cheese
melts. Cut each bread half into 4 pieces.
Recipe By : Cooking Light, Jul/Aug 1993, p. 114
From: Cindy@sierra.Uucp (Cindy Johnston
Source from luhu.jp
Tags
Poultry