CHICKEN-STUFFED TOMATOES
Nancy MacLeod of Boynton Beach, Florida turns garden-fresh tomatoes into a sensational summer meal when she fills them with this creamy chicken salad. "I came up with this recipe when I had a lot of fresh tomatoes on hand," she relates. "It's great for lunch or dinner with a side salad and some crusty bread."
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert tomatoes onto paper towels to drain. , In a small bowl, combine the chicken, carrot and onions. Combine mayonnaise and ranch dressing; stir into chicken mixture. Spoon into tomatoes. Sprinkle with walnuts.
Nutrition Facts : Calories 548 calories, Fat 42g fat (7g saturated fat), Cholesterol 90mg cholesterol, Sodium 826mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 3g fiber), Protein 33g protein.
CREAMY PESTO CHICKEN WITH ROASTED TOMATOES
A fast and filling, all-in-one chicken dish
Provided by Emma Lewis
Categories Dinner, Lunch, Main course
Time 40m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. Use a small sharp knife to make a slit along the side of each chicken breast to form a pocket. Mix together the pesto and mascarpone, then carefully spoon a quarter of the mixture into each chicken breast and smooth over the opening to seal.
- Brush a little oil, about 1 tsp, all over each chicken breast and season well. Tip the breadcrumbs onto a large plate and season. Place each breast on the plate and press all over with the breadcrumbs. Place in a lightly oiled shallow baking dish along with the tomatoes (kept together on the vine in a couple of bunches). Drizzle over the remaining oil.
- Cook in the oven for 20-25 mins until the chicken starts to turn golden and is cooked through. Scatter over the pine nuts and cook for 2 mins more. Sprinkle with basil leaves and serve with new potatoes or crusty bread.
Nutrition Facts : Calories 545 calories, Fat 33 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 40 grams protein, Sodium 0.82 milligram of sodium
BAKED CHICKEN-STUFFED TOMATOES
This is a delicious and attractive way to use up leftover roast chicken. It makes a wonderful dish to serve for lunch or supper. Deliciossso!!!
Provided by Ms. Ayons dishes
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut a slice off top of each tomato and scoop out pulp, reserve for other use.
- Sprinke inside of tomatoes with salt and turn upside down to drain.
- In small saucepan melt butter and blend in flour. Cook, stirring until bubbly.
- Off heat, stir in milk. Put back over low heat and cook, stirring until smooth and thickened.
- Stir in chicken, celery, onions, nuts and 1/4 cup cheese.
- Season to taste with seasoned salt and pepper.
- Fill tomato shells with the mixture. Arrange in shallow baking dish or pie plate.
- Sprinkle with remaining 1/4 cup cheese.
- Bake at 375 degrees for 15-20 minute or until golden brown on top.
Nutrition Facts : Calories 238, Fat 17.5, SaturatedFat 8.4, Cholesterol 38.6, Sodium 214.9, Carbohydrate 13.3, Fiber 2.9, Sugar 4.1, Protein 9.1
CREAMY TOMATO-STUFFED CHICKEN
Make and share this Creamy Tomato-Stuffed Chicken recipe from Food.com.
Provided by KittyKitty
Categories Chicken Breast
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place chicken between 2 sheets of heavy duty plastic wrap, and flatten to 1/4 inch thick with a meat mallet or rolling pin. Sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Stir together cream cheese, two-thirds of minced garlic, and dried tomatoes. Spread cream cheese mixture evenly over 1 side of each chicken breast, leaving a 1/4 inch border. Sprinkle 1/4 cup basil and Parmesan evenly over breasts, roll up, jellyroll fashion, and secure with toothpicks. Arrange in a 8 inch square baking dish covered with cooking spray.
- Bake at 350F for 30-45 minutes or until chicken is done. remove from oven and let stand 10 minutes.
- Stir together plum tomatoes, olive oil, vinegar, reamining pepper, salt, and garlic, and basil.
- Cut chicken into slices, serve with tomato mixture.
Nutrition Facts : Calories 276.3, Fat 12.4, SaturatedFat 6, Cholesterol 92.9, Sodium 649.2, Carbohydrate 7.8, Fiber 1.9, Sugar 3.8, Protein 33
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