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.
Yields
8 Servings