Italian Chicken Skillet #1
INGREDIENTS:
1 Italian bread loaf
2 c Chicken; cooked and diced
1/2 c Zucchini squash; diced
1/4 c Plain nonfat yogurt
1/4 c Lowfat mayonnaise
1/4 ts Dill weed, fresh; (optional)
4 Lettuce leaves; crisp
1 Italian bread loaf
2 c Chicken; cooked and diced
1/2 c Zucchini squash; diced
1/4 c Plain nonfat yogurt
1/4 c Lowfat mayonnaise
1/4 ts Dill weed, fresh; (optional)
4 Lettuce leaves; crisp
Preheat oven to 400F. Cut thin slice from top of bread. Scoop out the bread leaving a 1/2 inch thick crust. Place both halves with cut side up on a baking sheet. Bake for 5 minutes or until the bread has a slightly toasted look. Remove from oven.
Combine chicken and remaining ingredients except the lettuce leaves in a mixing bowl. Line bread shell with lettuce leaves, overlapping slightly. Put chicken mixture on top. Place top of bread over. Cut into 4 equal size pieces. Serve with cherry tomatoes.
Combine chicken and remaining ingredients except the lettuce leaves in a mixing bowl. Line bread shell with lettuce leaves, overlapping slightly. Put chicken mixture on top. Place top of bread over. Cut into 4 equal size pieces. Serve with cherry tomatoes.