Chicken Stuffed Tomatoes
shared by Jennifer
Details:
-
PT15M
- Prep Time: 15 Minutes PT20M
- Cook Time: 20 Minutes PT35M
- Total Time: 35 Minutes
- Difficulty: Novice
- Serves: 4 people
- Cuisine: American
Preheat oven to 350°F. Grease a 9x9-inch baking dish.Core tomatoes and scoop out seeds, leaving tomato wall at least ¼-inch thick. Place tomatoes in prepar
Ingredients:
- 4 large, firm tomatoes
- 1-1/2 cups diced cooked chicken
- 1 cup diced celery
- 1 tablespoon chopped fresh chervil or 1 teaspoon dried chervil
- 1 tablespoon chopped fresh basil or 1 teaspoon dried basil
- 1/2 tablespoon chopped fresh thyme or 1/4 teaspoon dried thyme
- 3 tablespoons heavy cream
- salt and freshy ground black pepper, to taste
- butter, to taste
- parsley, for garnish
Directions:
- Preheat oven to 350°F. Grease a 9x9-inch baking dish.
- Core tomatoes and scoop out seeds, leaving tomato wall at least ¼-inch thick. Place tomatoes in prepared baking dish.
- In a bowl, combine chicken, celery, chervil, basil, and thyme, and mix well. Add cream and toss until everything is coated. Season with salt and pepper.
- Spoon chicken mixture into tomato shells. Dot the top of each tomato with butter and bake for 20 minutes. Garnish with parsley and serve warm.