Recipe - French Bread Chicken Pizza

One half pound Ground chicken thighs
One fourth cup Fresh cilantro chopped
One fourth teaspoon Ground red pepper
1 pound French bread loaf about
16 Inches long
One half cup Tomato sauce
2 tablespoon Pesto sauce commercial
4 Plum tomatoes thinly
Sliced
2 ounce Mozzarella cheese, part skim
Milk shredded
2 ounce Fontina cheese shredded

Cook chicken in a mediumsize 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 One half 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 One half 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