NEW RECIPE CHALLENGE
For the LuRongers : You will receive 20 points for each of the first 5 new recipes you try. Any recipes entered during our “Summer Cookin'” pre-Challenge contest will be automatically applied.
For the rest of you: Try it and tell me what you think: quick and easy prep a bunch of chicken on the weekend and you can use it for different recipes through out the week.
MEDITERRANEAN CHICKEN SALAD STUFFED TOMATOES
Prep Time: 0 hours 15 mins
Cook Time: 0 hours 15 mins
|1||lb boneless skinless chicken breasts|
|1/2||tsp of sea salt|
|1/2||cup mixed pitted olives, coarsely chopped.|
|2||tbsp chopped basil|
|1||tbsp chopped Italian parsley|
|2||tbsp extra virgin olive oil|
|1 1/2||tbsp lemon juice|
|pepper to taste|
|2||large beefsteak tomatoes, tops cut off and hollowed out.|
Bring 1 large pot of water with salt to a boil.
Cut chicken breasts in half lengthwise. Reduce boiling water to a simmer and add chicken. Let simmer for 15 minutes. You can grill or bake chicken too.
When chicken is done, remove and strain. Let sit for 5 minutes, cool to touch. Cut into small cubes or shred.
In a large bowl mix all ingredients minus the tomato and stir well. Lastly spoon salad into the tomatoes and enjoy.