Chicken Salad Stuffed Tomatoes

Chicken Salad Stuffed Tomatoes

6 Roma’s, end cut off, middle scooped out and save for a future use

Salt and Pepper

Seed and scoop tomatoes, sprinkle inside with S&P, stand upright in muffin tins

Chicken Salad

5 oz can chicken breast, rinsed, drained, let dry a bit and shred with a fork

¼ cup mayonnaise or miracle whip

1 ½ tsp.  mustard (substitute honey mustard or Dijon mustard if desired)

½ cup shredded cheese such as mozzarella, swiss, parmesan, cheddar, Monterey Jack

½  tsp. onion powder

1 tsp. garlic powder

About ¼ cup finely diced carrot, celery and radish

Stir all together to make salad, spoon into tomato cups and bake at 350 for 25-30 minutes.

2 Tbsp. melted butter

1/8-1/4 cup grated parmesan

About ½ cup Panko bread crumbs

Mix together,

Remove tomatoes from oven, sprinkle each with topping mixture, return to oven and bake for about 10 minutes or so until topping is nice and crunchy golden brown

*** For a cold uncooked variation, I would add diced, seeded cucumber, fresh dill and make the dressing out of mayo and sour cream***