Stuffed Tomato with Chicken

Ingredients

 • ¼ cup bell pepper
• 1 slice bread (rye, pumpernickel,
flourless)
• 1 tsp parmesan cheese
• 2 oz chicken, broiled
• ¼ cup mushrooms
• 1 tsp oil, olive
• ¼ cup onion
• ¼ cup scallions
• ½ medium tomato
• 1 tsp garlic
Spices / Flavoring

 • ¼ tsp salt, lite
• ¼ tsp black pepper
• ¼ tsp parsley, dried
• ¼ tsp dried basil

Preparation:
Dry bread out in 200 degree oven
and, once cooled, crumble to make
bread crumbs. Set aside.

Preheat oven to 350 degrees.

Wash and dry tomatoes. Cut in half
and remove seeds. Drain upside
down on paper towels while
preparing stuffing.

To make stuffing, combine the basil,
parsley, diced chicken, scallions,
onion, mushrooms, garlic, parmesan
cheese, bread crumbs, salt and
pepper. Divide the stuffing between
the tomato halves. Place tomatoes in
a baking pan. Drizzle oil over the tops
of the tomatoes.

Bake 25-30 minutes or until filling is
crisp and golden. Serve hot.