Copyright topco rgia0518

storage: once opened place unused portion in separate container and refrigerate.

red gold

non-bpa lining

chicken parmesan stromboli - 1 lb boneless, skinless chicken breast halves, 2 tsp olive or vegetable oil fc, 2 cups (8 oz) mozzarella cheese, shredded fc, 1/3 cup onion, chopped, 1 clove garlic, minced, 2 (14.5 oz) cans petite diced tomatoes mexican style fc, 1/2 (12 oz) can tomato paste fc, 2 tbsp parmesan cheese, grated, 1 tbsp fresh parsley, finely chopped, 1 can refrigerated french bread dough fc. Cooking directions: preheat oven to 400° f. Sprinkle chicken with salt and pepper. In 12-inch skillet, heat oil over medium-high heat and brown chicken. Remove chicken from skillet and let cool; Pull into large shreds. Put onion and garlic in skillet and saute until onion is cooked. Add petite diced tomatoes and tomato paste; Simmer for 10 minutes. Remove from heat. In a bowl combine chicken, mozzarella cheese, 1 cup of tomato mixture, parmesan cheese and parsley. Set aside. On lightly floured surface, unroll french bread dough to form 10 x 12 inch rectangle. Arrange chicken mixture down center of dough. Cover filling bringing one long side into center, then overlap with the other long side; Pinch seam to seal. Fold in ends and pinch to seal. Arrange on cookie sheet, seam side down. Gently press in sides to form 12 x 4 inch loaf. Bake 35 minutes or until dough is cooked and golden. Cut stromboli into slices and serve with remaining tomato mixture. Makes 8 servings, fc=food club brand

Tomato Paste, Citric Acid.