Chicken Salad Stuffed Tomatoes

If you didn’t know apparently the southern part of the Midwest is in the clutches of a heatwave…and it’s not burning in my heart.  Did you get that? It’s a little joke.  You know like the song…..ok maybe it wasn’t so great, sorry moving on.  Needless to say it is hot, like really hot, like if you wear shorts and sit on a leather seat or worse pleather seat, you and the seat are sure to become one and in this case it does not end in happly ever after.  Not to mention you may have 1st degree burns.

Well this heat doesn’t give me much of a desire to cook.  Especially since my kitchen is so well ventilated…..NOT!  Unfortunatly in order to say alive we must consume some form of sustanance, which therefore requires me to cook.  In an effort to keep myself and Hubby alive and well norished, while at the same time trying not to pass out from a heat stroke, I came up with this light yet filling dish.  Oh and there is a bounus, it is actally healthy.  I stayed away from anything heavy, starchy,  cheesy or fried.  😀

First you want to start with a really good and flavorful tomato.  If you can get your hands on an heirloom tomato and afford it I would go that way.  I LOVE heirloom tomatoes they are soooo delisioso!

Cut the top off of your tomato.

Using a melon baller hallow out the tomato.  I made sure to get all the seeds out to keep it from being watery.  Set tomatoes aside.

Take 1 huge chicken breast or 2 small ones.  I had a HUMONGUS chicken breast.  I think the chicken may have been on roids.   Which is probably not far from the truth.

Dice the chicken breast into 1 inch cubes.

Take one sprig of fresh oregano, remove the leaves and chop. 

Add oregano to the chicken. 

I finally got a clue to use glass bowls which allow the light to actually hit the chicken. Durrr!  It kind of looks like it is floating.  🙂

Add 2 Tbs of olive oil, 1 Tbs balsamic vinegar, 1/2 tsp of course salt and 3 cloves of garlic.

Give everyone a little poke and a stir and make sure they get to know each other really well.  In other words mix together until chicken is evenly coated.

Toss it all into a skillet, set at a medium heat and cover.  Let it cook about 10 minutes or until done, stirring occasionally.

While the “pollo” that means chicken 😀 is in the oven, place your tomatoes, cut side down, on a baking sheet brushed with olive oil.  Drizzle tomatoes with olive oil and balsamic vinegar, sprinkle with salt.  Bake in the oven at 350 degrees for approximately 5 minutes.  You just want the tomatoes to warm and soften just a bit.

When chicken is done, place in a bowl and using your fingers tear the chicken.  Taste the chicken and season with salt and pepper if needed.

Add 3 1/2  Tbs of low fat sour cream.

Add 6 basil leaves torn by hand.

Add 1/4 cup of julienne cut cucumber.  Mix them all up so they get to know each other on a personal level.  Weird?

By the way I finally got that julienne cutter.  It is pretty sweet.  I took a picture of myself using it but it was REALLY blurry, so maybe next time. 

Fill the tomatoes with the “pollo” salad and garnish with a basil leaf and tomato top.   Consume.

They are cute right.  Hubby really enjoyed them, which I was really surprised.  I though I was definitely going to get some sort of protest because there was no rice or potatoes with it.  But it was such a hot stinking day I think he appreciated the light meal.  I drizzled mine with just a bit more olive oil and balsamic vinegar because I love the stuff. 

Ok let me break it down for you.

Print Recipe

Basil and Balsamic Chicken Salad Stuffed Tomatoes (serves 2)

• 2 large tomatoes
• 1 large boneless skinless chicken breast
• 2 table spoons of olive oil
• 1 Tbs balsamic vinegar
• 1 spring fresh oregano
• 3 garlic cloves
• 1/2 kosher salt
• 3 1/2 Tbs low fat sour cream
• 8 basil leaves, (2 for garnish)
• 1/4 cup cucumber, julienne cut

Cut the top off of your tomato. Using a melon baller hallow out the tomato. I made sure to get all the seeds out to keep it from being watery. Set aside your tomatoes.

Take 1 huge chicken breast or 2 small ones. Dice the chicken breast into 1 inch cubes.

Take one sprig of fresh oregano, remove the leaves and chop. Add oregano, olive oil, balsamic vinegar, salt and garlic to the chicken. Mix together until chicken is evenly coated.

Toss it all into a skillet set at a medium heat and cover. Let it cook about 10 minutes or until done, stirring occasionally.

While the chicken is in the oven, place your tomatoes, cut side down, on a baking sheet brushed with olive oil. Drizzle tomatoes with olive oil and balsamic vinegar, sprinkle with salt. Bake in the oven at 350 degrees for approximately 5 minutes. You just want the tomatoes to warm and soften just a bit.

When chicken is done, place in a bowl and using your fingers tear the chicken. Taste the chicken and season with salt and pepper if needed.

Add low fat sour cream, 6 basil leaves torn by hand and cucumber. Combine until evenly coated.

Fill the tomatoes with the chicken salad and garnish with a basil leaf and tomato top.