Breaded Chicken Cutlets and Quinoa Stuffed Tomatoes

This dish is healthy, quick, and easy! Oh yea and delicious!! This is a perfect week night meal and can even be prepared ahead of time.

Baked Chicken Cutlets

1 package thin sliced boneless skinless chicken breasts
Ken's Lite Caesar dressing
2 c whole wheat bread crumbs
1/4 c grated Pecorino Romano
1/4 tsp dried oregano
1/4 tsp dried basil
1/4 tsp garlic powder
Dash hot pepper flakes
Salt and Pepper
1/2 c Gorgonzola crumbles

Marinade the chicken in the dressing for about an hour. Combine the breadcrumbs and all the dry ingredients together in a bowl. Once the ingredients are well blended coat the chicken with the breadcrumb mixture and align on a non-stick baking sheet.  While preheating the oven to 375 degrees you can prepare your stuffed tomatoes. The great thing about these two dishes is that you can cook them simultaneously in the oven. Once the tomatoes are ready place them and the chicken in the oven and cook for about 10-15 minutes. Garnish the breaded chicken with additional Gorgonzola crumbles and Bon Appetite!

Quinoa Stuffed Tomatoes

1c Quinoa uncooked
2c water

1 chicken bouillon

¼c diced red onion

½ head asparagus stalks diced

1/2c Gorgonzola

4 vine ripe tomatoes (hollowed out) 
Salt and Pepper

Combine the quinoa, bouillon and 2 cups water in sauté pot and bring to a boil. Once the water comes to a boil, cover, reduce heat to low and simmer for about 15 minutes. After 5 minutes add the onions and asparagus and continue to simmer. Once the quinoa is finished cooking, remove it from the heat and mix in the Gorgonzola. Spoon the quinoa mixture into the hollowed out tomatoes and place them in a shallow baking pan. Bake the tomatoes in the oven on 375 degrees for about 15 minutes or until desired tenderness. Serve atop a crisp bed of arugula.