Weight Watchers Roasted Tomato and Chicken–Topped Parmesan Crisps

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Weight Watchers Roasted Tomato and Chicken–Topped Parmesan Crisps

Weight Watchers Roasted Tomato and Chicken–Topped Parmesan Crisps

Ingredients

  • 8 plum tomatoes, halved lengthwise
  • 2 teaspoons extra-virgin olive oil
  • ½ teaspoon salt
  • ? teaspoon black pepper
  • 1 cup (4 ounces) grated Parmesan cheese
  • 1 tablespoon all-purpose flour
  • ¼ pound thin-sliced deli roast chicken breast, cut into 16 pieces
  • 4 fresh basil leaves, thinly sliced

Instructions

  1. Preheat the oven to 375°F. Spray a shallow baking pan with nonstick spray and line a baking sheet with parchment paper or foil.
  2. Arrange the tomatoes, cut-side up, in the baking pan. Brush with the oil and sprinkle with the salt and pepper. Roast until the tomatoes are tender and the skins wrinkle, about 1 hour. Remove from the oven and let cool.
  3. Meanwhile, stir together the cheese and flour in a small bowl. Drop the cheese mixture by tablespoons onto the lined baking sheet about 2 inches apart, making a total of 16 mounds. Spread each mound of cheese to form 2-inch rounds. Bake until golden, 8–10 minutes. Let the crisps cool about 2 minutes. Using a wide spatula, transfer the cheese crisps to a rack to cool completely.
  4. When cool, transfer the Parmesan crisps to a platter. Place a piece of chicken on each crisp, top with a tomato half, then sprinkle with the basil.

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