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Chicken-Stuffed Tomatoes

Photo Credit
S. Perreault
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
4 servings
Category
Poultry
Course
Main Dish
Preparation Method
Bake
Sources
The Old Farmer's Almanac Garden-Fresh Cookbook
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

Preheat oven to 350°F. Grease a 9x9-inch baking dish.

Core tomatoes and scoop out seeds, leaving tomato wall at least 1/4-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.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Sandi</span> Sat, 07/05/2025 - 00:39
Another great is Tuna Salad Stuffed Tomato. Just make tuna salad using celery, onions, any type, small dice, and sweet pepper, your choice, red, green, yellow, purple, etc. Very good.
<a title="View user profile." href="/author/editors">The Editors</a> Tue, 07/08/2025 - 16:25

Yum!