6 small green bell peppers
6 small tenderloin roast tins
canola oil
2 skinless, boneless chicken breast halves
1/4 cup diced onion
1/4 cup mayonnaise
1/4 cup chopped celery
1/4 cup fresh lemon juice
1/4 cup shredded mozzarella cheese
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
Arrange greens in a 4 quart roasting pan; brush with olive oil, adjust to taste, adding more oil to achieve desired crispness. In a little bowl combine roast-stringing, onion, mayonnaise, celery and juice. Toss to coat and pour over vegetables. Pour into baking dish.
Top with mozzarella/cheese mixture and lemon juice. Bake covered 75 minutes or until heated through and cooked through.