Fresh Bruschetta Chicken-Stuffed Tomatoes

By á-2917

Nutrition Facts Per Serving:
Servings Per Recipe: 4
Calories: 249
Protein(gm): 17
Carbohydrate(gm): 16
Fat, total(gm): 14
Cholesterol(mg): 64
Saturated fat(gm): 4
Monosaturated fat(gm): 3
Polyunsaturated fat(gm): 1
Dietary Fiber, total(gm): 4
Sugar, total(gm): 9
Vitamin A(IU): 2721
Vitamin C(mg): 33
Thiamin(mg): 0
Riboflavin(mg): 0
Niacin(mg): 2
Pyridoxine (Vit. B6)(mg): 0
Folate(µg): 56
Cobalamin (Vit. B12)(µg): 0
Sodium(mg): 509
Potassium(mg): 622
Calcium(DV %): 91
Iron(DV %): 2

Diabetic Exchanges
Vegetables(d.e): 2
Starch(d.e): 1
Lean Meat(d.e): 3
Fat(d.e): 1

Ingredients

• 1 2 - 2 1/2 pound deli-roasted chicken
• 1 cup fresh spinach leaves, coarsely chopped
• 2 green onions, thinly sliced
• 1/4 cup snipped fresh basil or 2 teaspoons dried basil, crushed
• 2 tablespoons white balsamic vinegar or regular balsamic vinegar
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 4 large tomatoes (8 to 10 ounces each)
• 2 very thin slices firm-texture whole wheat bread, toasted and cut into cubes
• 2 tablespoons shredded Parmesan cheese

Preparation

Step 1

1. Remove skin from chicken and discard. Cut meat off the bones. Chop enough meat to measure 2 cups; save the remaining chicken for another use. In a medium bowl, combine the 2 cups chicken, the spinach, green onions, basil, vinegar, oil, and garlic. Toss to evenly coat.

2. Cut a 1/4-inch-thick slice from the stem end of each tomato; discard slices. Using a spoon, carefully scoop out the tomato pulp, leaving a 1/4- to 1/2-inch-thick shell. Place shells, open sides up, on serving plate(s). Discard tomato seeds. Chop enough of the tomato pulp to measure 1/2 cup; discard remaining pulp. Stir the 1/2 cup tomato pulp into chicken mixture.

3. Divide chicken mixture among tomato shells. Top with bread cubes and cheese. Makes 4 servings.