Chicken Parmesan Stuffed Tomatoes
Nutrition Facts
8 servings Serving Per Container
Serving size 1 each
| Amount Per Serving | ||
|---|---|---|
|
Calories |
490 |
|
| % Daily Value* | ||
| Total Fat 26g | 33% | |
| Saturated Fat 8g | 39% | |
| Cholesterol 115mg | 39% | |
| Sodium 1040mg | 45% | |
| Total Carbohydrate 34g | 12% | |
| Dietary Fiber 4g | 13% | |
| Sugars 7g | ||
| Includes Added Sugars 1g | 7% | |
| Protein 32g | ||
| Vitamin D 1mcg | 2% | |
|---|---|---|
| Calcium 229mg | 20% | |
| Iron 3mg | 15% | |
| Potassium 520mg | 10% | |
Ingredients
- 2 Pouches Quinoa & Brown Rice Microwavable Pouches
- 3 cups Rotisserie Chicken (about 1/2, use chicken breast), shredded
- 1 1/2 cup Marinara Sauce
- 1/3 cup Parmesan Cheese, grated
- 8 each Globe Tomatoes
- 1/4 cup Gluten Free Panko
- 1/4 tsp Salt & Pepper
- 1 tsp Italian Seasoning
- 1 cup Mozzarella Cheese, shredded
- Garnish: Fresh Basil
Method of Preparation
Step 1
Preheat oven to 400° F. Line a baking sheet with parchment paper.
Microwave the two pouches of Quinoa & Brown Rice. Pour in a bowl and fluff. (You could also make your own quinoa or brown rice on the stove top)
Shred rotisserie chicken with two forks in a separate bowl.
Step 2
Cut the tops off of the tomatoes and remove the insides.
Step 3
In a bowl, combine shredded chicken, quinoa & wild rice, marinara sauce, and 1/3 cup parmesan cheese.
Step 4
Stuff each tomato with the filling mixture.
Step 5
Top with shredded mozzarella cheese.
Top with GF panko, 1/4 cup parmesan cheese, Italian seasoning, salt/pepper mixture.
Place stuffed tomatoes on the baking sheet and spray tops with pan spray.
Step 6
Bake, uncovered, for about 20 minutes.
Top with fresh basil when done baking. Enjoy!
