Garden fresh tomatoes in the middle of summer…there’s nothing that taste better. We have so many that you are commanded to become creative. This is my take on a chicken salad stuffed tomato. I’m baking them and serving them hot rather than cold.
- 6 large tomatoes
- 1 tsp Olive Oil
- 3 cups smoked or roasted chicken, cubed (We used our leftovers of my Spicy Smoked Chicken)
- 1/2 green pepper, chopped
- 3 green onions, roughly sliced
- 2 cloves garlic, minced
- 1 handful of fresh spinach, shredded
- 2 Tb fresh basil, chopped
- 1/3 cup Parmesan Cheese, shredded plus a little more for garnish.
- 3/4 cup Italian style bread crumbs
- 1/2 tsp salt
- 1/4 tsp ground black pepper
(If you are following the Paleo way of eating then omit the Parmesan cheese and bread crumbs but add 1/4 cup Almond flour and 1 stalk of celery diced in the food processor)
Preheat your oven to 400.
Slice the tops off of the tomatoes. Spoon out the inside flesh, seeds and membrane and set aside in your food processor. Place the tomatoes in a baking dish to be filled later in this recipe. To the tomato flesh in the food processor add the Olive Oil, cubed chicken, green pepper, green onions, garlic, spinach, basil, Parmesan cheese, bread crumbs, salt and pepper. Process these ingredients until smooth. Fill the tomatoes with this mixture and bake for 20 minutes until the mixture is slightly browned. Remove from the oven, top with a little more shredded Parmesan cheese and serve.
Suggestions: If you would prefer more texture in a filling then dice the 3 cups of chicken and omit them from the ingredients going into the food processor. Process the remaining ingredients, then stir the diced chicken into that mixture and fill your tomatoes. I have to admit, that’s my favorite way of stuffing the tomatoes, but Mark loves them with a smooth filling.