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Tomato Stuffed with Chicken<br />
serves 3, takes 47 minutes<br />
6 medium-size fresh crispy tomatoes<br />
3/4 tsp salt<br />
1 tbsp finely chopped onion<br />
3 tbsp butter<br />
20 g cooked, chopped chicken breast<br />
4 tbsp wheat, rice, or corn cereal<br />
1 tsp paprika powder<br />
3 cloves garlic, mashed<br />
6 sprigs parsley<br />
Wash tomatoes; remove thin slice from stem end of each.<br />
Scoop out pulp; save.<br />
Sprinkle inside of tomatoes with 1/4 teaspoon salt; invert<br />
tomatoes to drain excess liquid for 30 minutes.<br />
Fry onion in 2 tablespoons butter in large pan until lightly<br />
browned, for about 5 minutes.<br />
Add 1 1/4 cup tomato pulp, chicken, garlic, salt, and paprika<br />
powder; cook for 3 minutes, stirring often.<br />
Fill each tomato with stuffing. Mix crushed cereal flakes with<br />
melted butter; sprinkle over tomatoes.<br />
Place tomatoes on baking sheet.<br />
Bake for 30 minutes in preheated 200°C oven.<br />
Garnish with parsley.<br />
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