ITALIAN CHICKEN PIE

2 cups Italian style peeled tomatoes, coarsely chopped
1 small onion, chopped
1 green bell pepper, seeded and chopped
1 clove garlic, minced
1/2 cup seasoned breadcrumbs
1 egg
2 tsp. Italian herb seasoning
salt and pepper (to taste)
1 1/2 lbs. ground chicken
FOR TOPPING:
1/2 cup shredded mozzarella cheese
3 Tbsp. grated Parmesan cheese

Preheat oven to 350 degrees F.

Pour chopped tomatoes into a fine sieve set over a bowl. Reserve 1/3 cup of the juice. Set remaining tomatoes aside.

In a mixing bowl, combine reserved tomato juice, onion, bell pepper, garlic, breadcrumbs, egg, Italian seasoning, and salt and pepper to taste; mix thoroughly. Add ground chicken and knead with hands.

Transfer mixture into a shallow, oiled baking dish or into a large pie plate, pushing up the sides of the chicken mixture to form a shell.

Bake 25 minutes.

Drain excess liquid. Sprinkle mozzarella over partially baked mixture. Add remaining tomatoes, sprinkle with Parmesan.

Bake 15-20 minutes longer until chicken is cooked throughout.

Let stand 5 minutes before cutting into wedges.

Servings: 4