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Baked Tomatoes with Chicken Salad

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2 tablespoons butter
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.


Blend into butter, using fingertips, until crumbly: breadcrumbs, cheese, parsley, Italian seasoning, pepper, and 2 tablespoons almonds.
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.


CALORIES (per 1/4 recipe) 310kcal; FAT 22g; CHOL 45mg; SODIUM 380mg; CARB 18g; FIBER 4g; PROTEIN 11g; VIT A 30%; VIT C 90%; CALC 10%; IRON 8%

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