Stuffed Tomatoes

By GrandmaFred

Ingredients

• 2 large beefsteak tomatoes
• 1/2 c. chopped cooked chicken
• 1/2 c. shredded mozzarella cheese
• 1/4 c. chopped fresh flat-leaf parsley
• 1/4 c. Italian bread crumbs
• pepper to taste
• olive oil

Preparation

Step 1

Cut the tomatoes in half horizontally. Scoop out the pulp. Chop the pulp and place in a mixing bowl. Place the tomato shells in a greased baking dish. If the bottoms are too rounded to sit straight, cut a small slice off the bottom.

Mix the remaining ingredients and about 1-2 Tbsp. olive oil with the tomato pulp. Divide the mixture among the tomato shells.

Bake at 375 for 30 minutes or until cooked through and tops are brown.