1 pound green tomatoes
2 cups ricotta cheese
1/4 cup chopped onion
1 cup cooked chicken
1 (16 ounce) can crushed pineapple with juice
1 (1 ounce) can sliced mushrooms
1 (8 ounce) can tomato paste
1 cup milk
1 (4 ounce) can sliced mushrooms
1 red bell pepper, seeded and chopped
1/2 cup chicken broth
1 cup chicken broth
4 tablespoons Worcestershire sauce
Preheat oven to 400 degrees F (200 degrees C).
Place green tomatoes on a small baking sheet and flatten. Sprinkle with ricotta cheese, onion and chicken. Place pineapple and mushrooms over tomatoes. Sprinkle with tomato paste. Pour chicken broth over tomatoes, and pour in broth. Cover loosely with aluminum foil and bake 15 minutes, or until heated through.
In a large, heavy skillet or saucepan, melt butter. Saute green tomatoes and ricotta cheese in butter until lightly browned. Remove from heat and stir in pineapple and mushrooms. Transfer over tomato mixture to a 9x13 inch baking dish. Divide sauce between three bowls and pour evenly over tomato mixture.
Bake uncovered at 400 degrees F (200 degrees C) for 10 to 15 minutes, until tomatoes are tender. Check, and add 1/2 cup chicken broth if necessary. Sprinkle with Worcestershire sauce; spoon over tomato mixture.