Recipes
Baked Tomatoes with Chicken Salad
4 servings
30 minutes total
Shopping list
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons fresh Italian parsley
- 4 large (or 12 plum) tomatoes
- ½ cup panko bread crumbs
- ¼ cup shredded Parmesan cheese
- ½ teaspoon dried Italian seasoning
- ¼ teaspoon pepper
- 4 tablespoons sliced almonds, divided
- 8 oz Deli prepared chicken salad
Steps
- Preheat oven to 400°F. Cut butter into small pieces and place in medium bowl to soften. Chop parsley coarsely. Cut ¼ inch off top of each tomato; scoop out seeds and flesh.
- Add to bowl with butter: bread crumbs, cheese, parsley, Italian seasoning, pepper, and 2 tablespoons almonds; use fingertips to blend until crumbly.
- Stir remaining 2 tablespoons almonds into chicken salad. Fill tomatoes with chicken salad; top with crumb topping. Bake 15–20 minutes until tops are golden and centers are 165°F. Serve.
Amount per ¼ recipe serving: Calories 310, Total Fat 22g, Sat Fat 6g, Trans Fat 0g, Chol 45mg, Sodium 370mg, Total Carb 19g, Fiber 3g, Total Sugar 8g, (Incl. 1g Added Sugars), Protein 11g, Vitamin D 0%, Calc 8%, Iron 10%, Potassium 10%