Chicken & Cheese Stuffed Tomatoes
- 2 oz goat cheese
- 2 oz 1/3 less fat cream cheese
- 2 oz feta cheese
- 1/2 chicken breast cooked (I seasoned my chicken with Tony's Chachere's, Chili powder, and chipotle powder and broiled in oven 5 min each side. After it was cooled, I shredded the chicken into small pieces.)
- 1 teaspoon basil
- 1 teaspoon oregano
- Tomatoes (I used 4 regular tomatoes and 4 roma tomatoes. For the big tomatoes, cut top off like a pumpkin and dig out the insides. For the roma tomatoes, slice in half and dig out insides. Some people prefer the bigger tomatoes because it has more stuffing per serving, but some people prefer the roma ones because it is less stuffing per serving. Either way, this stuffing should be enough for a total of 8-10 romas or 6-7 big/regular tomatoes.)
Mix all ingredients (cheese, chicken, and herbs) in a bowl. Stuff into tomatoes with a butter knife. Bake tomatoes at 400 degrees 20-30 min.
You could even prepare this ahead of time, refrigerate, and bake later the same day or next day. This dish could be used as an entree, appetizer, or side dish.
Origin: My own recipe.