Fresh Bruschetta Chicken-Stuffed Tomatoes

By nancyjcanzi

Ingredients

• 1 2- to 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

Details

Servings 4

Preparation

Step 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.

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.

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

Nutrition Facts Per Serving:
Servings: 4 servings