Stuffed Tomato and bread Chicken Cutlet

4 beef steak tomatoes
3 pounds chicken cutlets ( 12 pieces)
2 cups of gluten free bread crumbs
1 cup of almond flour
2 eggs whisked
1 box of Near East Quinoa and Brown Rice Blend Rosemary and Olive Oil
EVOO
Salt and pepper
2 tablespoon dijon mustard 
Spices: Garlic and onion powder, cayenne, dried parsley, dried red pepper flakes

Preheat oven to 425

Bread Cutlets
12 pieces of cutlets dried, Salt and pepper well
In 3 bowl put 2 cups of bread crumbs, 1 cup almond flour, and 2 eggs
In the egg dish whisk in salt and pepper, cayenne, 2 tablespoons of dijon mustard and a tad bit of water.
In the bread crumbs and flour also season with salt, pepper, a tad bit of cayenne, dried parsley, onion and garlic powder
When seasoning the bread crumbs, flour and eggs...just eye ball it.  I do a sprinkle of this and sprinkle of that.... Don't over think it.
Now there is a very specific order to breading the chicken Flour, egg, bread crumbs.  Take your time to coat each piece of chicken equally and place on a lined cookie sheet.
In a skillet add about a half cup of light cooking oil of choice and then heat.  You will know it is ready when you start to see the ripple it is ready.  Fry in batches of 4 and brown.  Place the chicken back on the cookie sheet and then into the oven at 425 for about 20 minutes.  This is when you will start the rice and tomato.

Prep Tomatoes:
Cut off top and remove all seeds
drizzle with EVOO and salt and pepper well
on a line cookie sheet place cup side down 
Roast for 20 minutes or until tender (duration of chicken)


Near East Quinoa and Brown Blend:
Follow the box directions.  I microwaved as directed but did not add the seasoning packet.  I made my own, it controls the sodium.  So before putting in the microwave I  added 2 tablespoon of EVOO, 1/2 tablespoon of onion and garlic powder, 1 tablespoon of parsley, dried rosemary and a pinch of red pepper flakes.

Putting it all together:
Temp the tenders are 165 degrees.  Take the tomatoes and stuff with quinoa and rice mix and serve with a salad.   ENJOY!