-- Prepare chicken filling and crumb topping - 10 minutes
-- Fill tomatoes and bake; serve - 20 minutes
Baked Tomatoes With Chicken Salad
2 tablespoons butter
2 tablespoons fresh Italian parsley (coarsely chopped)
4 large (or 12 plum) tomatoes
1/2 cup panko bread crumbs
1/4 cup shredded Parmesan cheese
1/2 teaspoon dried Italian seasoning
1/4 teaspoon pepper
4 tablespoons sliced almonds, divided
8 oz Deli prepared chicken salad
-- Preheat oven to 400°F.
-- Cut butter into small pieces; place in medium bowl to soften.
-- Chop parsley.
-- Cut off top 1/4-inch from tomatoes; scoop out seeds and core.
1. Blend into butter, using finger tips, until crumbly: bread crumbs, cheese, parsley, Italian seasoning, pepper, and 2 tablespoons almonds.
2. Stir 2 tablespoons almonds into chicken salad. Fill tomatoes with chicken salad; top with crumb topping. Bake 15-20 minutes or until lightly browned. Serve.
-- Complete your meal with fresh-baked sourdough bread and strawberry tarts for dessert.
-- You might consider using a muffin pan to hold the tomatoes upright while baking.
-- You can substitute Publix Deli’s spinach and artichoke dip for the chicken salad and add a green side salad for a great bistro-style meal.