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

Ingredients

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.

Directions

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.