Chicken-Stuffed Tomatoes

Image Credit:
S. Perreault
Written By: Sarah Perreault Managing Editor
Yield
4 servings
Category
Course
Preparation Method

Chicken-Stuffed Tomatoes are a light yet satisfying baked dish that turns ripe tomatoes into edible bowls filled with a creamy, herb-packed chicken mixture. Fresh celery, basil, thyme, and chervil bring bright flavor to the tender chicken filling, while a quick bake in the oven softens the tomatoes and blends everything together. 

Perfect for a simple lunch or elegant light dinner, this recipe is both fresh and comforting.

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

Instructions

  1. Preheat oven to 350°F. Grease a 9x9-inch baking dish.
  2. Core tomatoes and scoop out seeds, leaving tomato wall at least 1/4-inch thick. Place tomatoes in prepared baking dish.
  3. 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.
  4. 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.

About The Author
Sarah Perreault

Sarah Perreault

Managing Editor

Managing Editor Sarah Perreault joined The Old Farmer’s Almanac in 2003. She has tons of quirky and little-known facts crammed into that brain of hers, which may be thought useless elsewhere—but not h...