Stuffed Tomatoes

I found this recipe by accident while searching online one day a few weeks ago for some recipe ideas to use our extra tomatoes. It was posted by a lady as an answer on one of those pages where people type in questions in the search box (Google or yahoo, etc) and readers just randomly reply. The lady didn't have any info and Ive since lost the web page, so I sadly cant link her to give her credit. We made the recipe for the first time last night for dinner, and we (all 3!) really liked it! I especially love it because its one of those recipes that's almost 'too' simple! *wink*
We think it would be best used as a side to go with grilled chicken breasts, steaks or etc.

Ingredients:
Tomatoes (the bigger the better so you can stuff them -I made 3 out of this recipe)
croutons (about 1 cup for 2 tomatoes ...you can use bread crumbs instead like I did and I used 3-4 slices for the 3 stuffed tomatoes we had)
1/2 small onion, chopped
2 minced garlic cloves (*optional)
olive oil for cooking the onions
1/2 tsp salt
1/2 tsp black pepper
1 Tbsp basil &/or Italian Seasoning
tomato sauce (optional*)
Parmesan cheese

Directions:
Take a thin slice off of the top of the tomatoes, and gently scoop out the pulp. Reserve pulp aside in another bowl. Turn tomatoes cut side down, and allow to drain on a paper towel.
Saute onion and garlic until translucent in olive oil.
Mix the croutons/bread crumbs with the reserved pulp, onion saute mixture, and add salt, pepper and seasonings. (I used Italian Seasoning, Basil, black pepper, and some garlic salt since we didn't have garlic to use) I also added a small amount of tomato sauce too just for more flavor.
Fill tomatoes with the stuffing mixture and sprinkle with Parmesan cheese. Place in baking dish and fill 1/2" of the bottom of baking dish with water. Bake at 375 for about 25 minutes.

Bruschetta 'n Cheese-Stuffed Chicken Breasts

This recipe is for 'Bruschetta 'n Cheese-Stuffed Chicken Breasts' that we really like. My friend Erin recommended it to me, and its from 'Kraft Foods' (<--see link for video and original recipe). Its WAY easy and pretty quick to do as well.

Ingredients:
1 can (14-1/2 oz.) Italian-style diced tomatoes, undrained
1-1/4 cups Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
1/4 cup chopped fresh basil (** we used dried)
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
8 small boneless skinless chicken breast halves (2 lb.)
1/3 cup (Roasted Red Pepper) Italian with Parmesan Dressing (** we just used the Italian dressing we had at home)

**we also didn't use that many chicken breasts, so we had a bunch of 'stuffing mix' leftover... we just added it to the pan around the stuffed chickens, and sprinkled it all with cheese too... turned out really good, and made our house smell amazing!!)

Directions:
Heat oven to 350ºF.
Mix tomatoes, 1/2 cup cheese and basil in medium bowl. Add stuffing mix; stir just until moistened.
Place 2 chicken breasts in large freezer-weight resealable plastic bag. Pound with meat mallet or side of heavy can until chicken is 1/4 inch thick. Remove from bag; place, top-sides down, on cutting board. Repeat with remaining chicken.

Spread chicken with stuffing mixture. Starting at 1 narrow end, tightly roll up each breast.

Place, seam-sides down, in 13x9-inch baking dish. Drizzle with dressing.
Bake 40 min. or until chicken is done (165°F).

Sprinkle with remaining cheese; bake 5 min. or until melted.