Chicken Parmigiana Empanada - cooking recipe

Ingredients

1 Tbsp. oleo
1 Tbsp. minced shallots
1 c. tomato puree
1/2 c. dry red wine
2 cloves garlic, minced
1 c. diced, cooked chicken
1 tsp. each: oregano and basil
4 oz. Mozzarella cheese, grated

Preparation

Heat butter in saucepan and saute garlic and shallots for one minute.
Add chicken, tomato puree, oregano, basil, wine and pepper to taste.
Simmer about 30 minutes.
Correct seasoning, if necessary.
Remove chicken mixture from heat and stir in cheese. Fill empanda disks.
Garnish with grated Parmesan cheese, dried parsley and paprika, if desired, after final egg glaze.