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Name: French Bread Chicken Pizza
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8
Cuisine: French
Ingredients: 2 tb Pesto sauce -- commercial; 1/4 c Fresh cilantro -- chopped; 2 oz Fontina cheese -- shredded; 2 oz Mozzarella cheese, part skim; 4 Plum tomatoes -- thinly; Milk -- shredded; 1/2 lb Ground chicken thighs; 1/4 ts Ground red pepper; 16 Inches long; Sliced; 1/2 c Tomato sauce; 1 lb French bread loaf -- about

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INGREDIENTS

2 tb Pesto sauce -- commercial
1/4 c Fresh cilantro -- chopped
2 oz Fontina cheese -- shredded
2 oz Mozzarella cheese, part skim
4 Plum tomatoes -- thinly
Milk -- shredded
1/2 lb Ground chicken thighs
1/4 ts Ground red pepper
16 Inches long
Sliced
1/2 c Tomato sauce
1 lb French bread loaf -- about

Servings

INSTRUCTIONS

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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

NOTES

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French Bread Chicken Pizza

2 tb Pesto sauce -- commercial
1/4 c Fresh cilantro -- chopped
2 oz Fontina cheese -- shredded
2 oz Mozzarella cheese, part skim
4 Plum tomatoes -- thinly
 Milk -- shredded
1/2 lb Ground chicken thighs
1/4 ts Ground red pepper
16 Inches long
 Sliced
1/2 c Tomato sauce
1 lb French bread loaf -- about

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    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition

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Serving Size: 1 Serving (206g)
Recipe Makes: 8 Servings

Calories: 44
Calories from Fat: 12 (27%)

Amt Per Serving		% DV

	Total Fat 1.3g	2 %
	Saturated Fat 0.7g	4 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 0.1g
Cholesterol 4.5mg		1 %
Sodium 605.6mg		21 %
Potassium 363mg		10 %
Total Carbohydrate 6g		2 %
	Dietary Fiber 1.6g	7 %
	Sugars, other 4.4g
Protein 3.1g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 44

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