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French Bread Chicken Pizza

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      Title: FRENCH BREAD CHICKEN PIZZA
 Categories: Poultry
      Yield: 8 Servings
 
    1/2 lb Ground chicken thighs
    1/4 c  Fresh cilantro -- chopped
    1/4 ts Ground red pepper
      1 lb French bread loaf -- about
     16    Inches long
    1/2 c  Tomato sauce
      2 tb Pesto sauce -- commercial
      4    Plum tomatoes -- thinly
           Sliced
      2 oz Mozzarella cheese, part skim
           Milk -- shredded
      2 oz Fontina cheese -- shredded
 
  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
 
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