Breaded Chicken with Baked Stuffed Beef Tomatoes

This is a great recipe for a mid week meal which can also be accompanied by some rocket or another kind of fresh leafy salad. The stuffing used for the tomatoes is great on its own or can be made with lots of different vegetables and herbs you may have in the fridge. Many supermarkets now stock ready flattened chicken or you can ask your butcher to do this for you.

(Serves 4)
What you will need...
Breaded chicken100g of wholemeal breadcumbs (either pre-bought or homemade)2tsp of finely grated parmesan (can be substituted for cheddar)Large handful of fresh parsley finely chopped (preferably flat-leaf parsley - basil/chives would work just as well)400g of flattened chicken breast or goujons1 medium egg
Stuffed beef tomatoes4 large beef tomatoes200g of cooked orzo pasta (follow packet guidelines)75-100g of feta cheese cubed (can be substituted for goats cheese)Handful of olives quarteredHandful of fresh chopped basil8 green dwarf beans chopped into approx 1cm lengths1/4 orange bell pepper choppedseasoning to taste4 cocktail sticks
What you will need to do...

• Preheat oven to gas mark 5 (190 degrees)

Preparing the tomatoes...

• Rinse and cook orzo pasta to packet guidelines. Rinse with cold water and drain. Once drained add to a large mixing bowl.
• Slice a lid off of the top of the beef tomatoes and keep to one side.
• Scoop out insides of tomatoes with a spoon and place on your chopping board.
• Remove any cores from what has been removed.  Chop remaining tomato innings and add to your mixing bowl.
• Add other ingredients for the stuffed tomatoes (basil, cheese, olives, beans, pepper) into your bowl and mix together. Season to taste.
• Spoon equal amounts into each tomato until the filling is level to the top.
• Place saved top back onto the stuffed tomato and secure with a cocktail stick.
• Place on non-stick baking tray. Leave to the side whilst preparing the chicken.

Preparing the chicken...

• If flattening own chicken, butterfly chicken first if your chicken breast is particularly plump. To butterfly your chicken slice using sharp knife length ways, opening the breast up like a book (be careful not to cut through the breast completely as this will leave you with two complete halves). Place chicken in between two sheets of clingfilm (or food bag) and bash with either a mallet or rolling pin until just under a 1cm. This will help your chicken to be tender.
• Combine breadcrumbs, cheese and parsley and place onto a flat dish or plate.
• Whisk egg in a bowl
• Dip each chicken breast/goujon into whisked egg, coating both sides liberally followed by the breadcrumb mixture so that whole chicken is covered.
• Place covered chicken pieces on to a non-stick baking tray.
• Place both the chicken and tomatoes into oven for 25-35 minutes until chicken is golden brown.