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1 loaf French bread 1 can (10 oz.) chunk white chicken, drained and flaked or (1 1/2 c. chopped cooked chicken) 1/2 c. finely chopped onion 1/2 c. finely diced green bell pepper 1 c. (4 oz.) shredded cheddar cheese 1/4 c. mayonnaise 1 garlic clove, pressed 1 Tbsp. Pantry southwestern seasoning mix or (3/4 tsp. chili powder and 1/2 tsp. ground cumin) 1/4 tsp. salt 2 plum tomatoes, sliced 2 Tbsp. snipped fresh cilantro or parsley Slice bread into 20 slices, about 1/4 inch thick. Arrange in a single layer on stone. Place chicken in bowl. Finely chop onion. Add onion, bell pepper, 1/2 cup of the cheese, mayonnaise, garlic pressed, seasoning mix and salt to bowl, mix well. Scoop chicken mixture evenly over bread slices, gently flatten filling with back of scoop. Top each bread slice with 1 tomato slice; sprinkle with remaining cheese. Bake 15-18 minutes or until edges of bread are golden brown and cheese is melted. Remove from oven; sprinkle with cilantro. Serve warm. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |