Simple Chicken Parm Twist

Wow! Mmmm.. Yum. That was all I could think of when I created this recipe. And even better, it tastes very little time to make.

The inspiration? Mom was making some chicken cordon bleu. And you know what? Provolone and ham are both "off" my list of what I can eat but I was definitely in the mood for stuffed chicken of some sort.

......So what did I do? I improvised! I decided to make my own stuffed chicken. Looking around the fridge I saw, "Rice Shreds Mozzarella" and fresh from the garden tomatoes! Perfect! I took a large chicken breast after it was defrosted and pounded out and covered it in corn meal first on one side. Then I took the uncovered side and stuffed it with juicy tomato slices and a handfuls of "cheese". I held it together with toothpicks and sprinkled a little more "cheese" on top. I put into the oven for 30 minutes at 400. Delicious!

For those of you who can tolerate dairy, go ahead and use the real thing! :) And for those of you who can't, leave a comment and let me know your favorite dairy free "cheese".

Oh, and the name? When I was thinking about what I should call this, I thought it was sorta similar to the classic chicken parm I used to love. :)

I posted this recipe for Slightly Indulgent Mondays here.