Tomato Paste - 12 OZ Can

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