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-CRUST-
1 c Low-fat baking mix
1/4 c Water
FILLING
1/2 ts Olive oil
1 lb Ground chicken breast;
-skinless; cooked
1/2 c Onions; chopped
1/2 c Bell peppers; chopped
1 ts Salt
1/2 ts Black pepper
2 tb Low-fat baking mix
1 tb Worcestershire sauce
2 Egg whites; whipped
1 c Fat-free cottage cheese
1 c Fat-free cheddar cheese;
-grated
From: matejka@bga.com (Anita A. Matejka)
Date: Thu, 16 May 1996 13:52:07 +0100
Recipe by: Bisquick Baking Mix Preheat oven to 375. In a mxing bowl,
combine 1 cup baking mix and water until soft dough forms; beat vigorously.
Gently smooth dough into a ball on floured surface. Knead 5 times. Roll
dough 2″ larger than pie pan. Ease into pie pan and flute edges; set aside.
In a skillet, heat oil over over medium heat. Add chicken, onions, and bell
peppers. Cook until chicken is no longer pink and vegetables are tender.
Stir in salt, black pepper, remaining baking mix, and worcestershire sauce.
Spoon inot pie crust. Meanwhile in another mixing bowl, combine egg whites
and cottage cheese. Pour over chicken mixture. Sprinkle with cheddar
cheese. Bake for 30 minutes.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
MC-RECIPE DIGEST V1 #87
From the
Yields
8 Servings
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