Tomatoes With Chicken Stuffing
Updated October 11, 2023
- Total Time
- 1 hour 25 minutes
- Prep Time
- 25 minutes
- Cook Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
6 very ripe tomatoes, about 2 ½ pounds
3 slices bread
½ cup milk
1 egg
¾ teaspoon freshly ground black pepper
1 teaspoon salt
¾ cup chopped onion (about 1 medium-size onion)
1 ½ teaspoons crushed and chopped garlic (2 to 3 cloves)
3 tablespoons chopped parsley
2 cups diced leftover chicken (other meat may be used)
2 tablespoons olive oil
3 cloves garlic, peeled and sliced thin
½ teaspoon sugar
Dash cayenne pepper
½ cup water
Nutritional analysis per serving (6 servings)
16 grams carbs; 64 milligrams cholesterol; 239 calories; 7 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 14 grams fat; 3 grams fiber; 518 milligrams sodium; 13 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 375 degrees.
- Step 2
Cut off the very top of the tomatoes at the stem end to create a ¼-inch lid. Set aside. With a measuring spoon, scoop out the insides of the tomatoes and place in a bowl. Gently squeeze the tomatoes to loosen any remaining juice and seeds and add to the contents of the bowl. Coarsely chop or process the juice, seeds and pulp briefly in a food processor and set aside for use in the sauce. There should be about 2 cups.
- Step 3
To make the stuffing, mix the bread and milk together in a bowl, mashing the bread with your fingers to help it absorb the milk. Stir in the egg, ½ teaspoon pepper and ½ teaspoon salt. Add the onion, chopped garlic, chives and leftover chicken; mix gently to combine. Stuff the tomatoes evenly with the stuffing mixture, mounding it on top. Set the little lids on top of each filled tomato.
- Step 4
To make the tomato sauce, pour the reserved chopped tomato mixture into a gratin dish. Stir in the olive oil, sliced garlic, sugar, remaining ¼ teaspoon pepper, cayenne, remaining ½ teaspoon salt and water.
- Step 5
Arrange the stuffed tomatoes on top of the sauce and put in oven about 1 hour, until tender and cooked through. Serve immediately, or set aside and serve later at room temperature.
Private Notes
Comments
Super bland and not even in a comforting way. Would not make again.
I used leftover marinara sauce that was on hand instead of making the sauce from scratch. Next time I would cook the onions slightly or chop very fine. Overall, a pretty good dinner from leftovers.