In the frigid Midwest, I am trying to remain positive with thoughts of that first seasonal tomato, and all the joy a tomato can bring to a displaced southern gal. Below is one of my favorite recipes.
Chicken Stuffed Tomato Recipe
You will need:
- 2 cup food processor (or chop by hand if you prefer)
- 1 lg bowl
- cutting board
- Mayo (I prefer Hellmann’s)
- 2 lg firm tomatoes
- 1 16 oz can chicken breast
- 1 stalk celery
- 1 medium onion
- 1/2 Cup bell pepper (green, red, yellow, your choice)
- 1/2 to 3/4 Cup green olives
- Lettuce or spinach for garnish
- Your choice of crackers
Wash your veggies and drain on paper towel!
Wash tomatoes, and using a thin, sharp paring knife, core them. Hold firmly on cutting board, cored end on bottom, and slice about 3/4 way down. Slice again, 3/4 down, and again … you should be able to have 6 to 8 tomato wedges opening up into what appears to be a flower.
Set on plate of lettuce or spinach.
Put chicken in processor, use the pulse button 2 or 3 times for a second each, so it’s finely chopped.
Pour in bowl.
Add celery chunks and bell pepper. Chop fine, add to bowl. Cut onion into chunks and chop fine or mince if you prefer. Add to bowl.
Depending on your fondness for olives, add 1/2 to 3/4 C of green olives to processor. Again, chop fine … and add to bowl.
Add 2 lg tablespoons of Hellmann’s, or salad dressing of your choice in amount you prefer. Stir well.
Fill each tomato to the top , garnish with a boiled egg wedges, or other veggies like cucumbers, carrots and enjoy.
Sometimes I add a small dab of Dijon mustard and a sprinkle of garlic to mine for that extra kick. The kids like to add Italian dressing to theirs at times.
Tuna, ham or your favorite meat or seafood may be substituted for the chicken.
The best part is one bowl clean up!