Poultry

Chicken-Stuffed Tomatoes

Portions2 peopleChangeTiming 35 minsView
Ingredients11 IngredientsViewSwitzerland82 % localView
  • 0.5  rib of celery
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  • 250  grams chicken breast
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  • 0.5  tablespoon dijon mustard
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  • 0.5  small fresh onion
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  • fresh tomatoes
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    Storage tip

    The ideal storage temperature for tomatoes is 12 to 16 degrees Celsius. When they are stored in the fridge, the cold temperatures stop the ripening process. This is great to keep ripe tomatoes a bit longer but has some impact on the taste. If you have unripe tomatoes, store them in a warm place with direct sunlight to ripen them.

  • 0.25  teaspoon garlic powder
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  • 0.5  green pepper
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  • 0.25  tablespoon honey
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  • 0.5  red pepper
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  • 0.5  teaspoon salt
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  • 75  grams yoghurt
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Add water and 0.5 teaspoon salt to a medium-sized saucepan and bring to the boil over high heat
Cut 250 grams chicken breast into pieces of around 80-100 grams
Add the chicken pieces to the boiling water and cook them for about 12 minutes
Peel 0.5 small fresh onion, cut into cubes of around 5 mm and add them to a large bowl
Wash 0.5 red pepper and 0.5 green pepper, cut them into cubes of around 5 mm and add them to the bowl
Wash 0.5 rib of celery, cut it into thin wheels of about 5 mm and add them to the bowl
Drain the chicken pieces and let them cool down for about 10 minutes
Wash 4 fresh tomatoes, cut off around 0.8-1.0 cm from the top of each tomato to make a lid and keep the lids
Scoop out the pulp and seeds from each tomato with the help of a teaspoon
Discard the pulp and seeds, place the hollowed-out tomatoes on plates and set them aside
Shred the chicken with your hands or with a fork into short, fine strands and add the shredded chicken to the bowl
Mix the chicken and vegetables in the bowl until well combined
Add 75 grams yoghurt, 0.5 tablespoon dijon mustard, 0.25 tablespoon honey and 0.25 teaspoon garlic powder to a medium-sized bowl
Whisk the sauce with a whisk until well combined and pour it over the chicken and vegetables
Fill each tomato with chicken salad and cover it with the cut-off lids

Chicken-Stuffed Tomatoes


Tomato Recipes

Three tomatoes filled with a chicken peppers yoghurt mixture served on a white plate
Timing 35 mins
Portions2 people
Ingredients11 Ingredients

Ingredients

  • 0.5  rib of celery
  • 250  grams chicken breast
  • 0.5  tablespoon dijon mustard
  • 0.5  small fresh onion
  • fresh tomatoes
  • 0.25  teaspoon garlic powder
  • 0.5  green pepper
  • 0.25  tablespoon honey
  • 0.5  red pepper
  • 0.5  teaspoon salt
  • 75  grams yoghurt

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Tools

  • 1 medium-sized saucepan
  • 1 cutting board
  • 1 knife
  • 1 whisk
  • 1 large bowl
  • 1 medium-sized bowl

Chicken-Stuffed Tomatoes


Tomato Recipes

Instructions

Add water and 0.5 teaspoon salt to a medium-sized saucepan and bring to the boil over high heat
Cut 250 grams chicken breast into pieces of around 80-100 grams
Add the chicken pieces to the boiling water and cook them for about 12 minutes
Peel 0.5 small fresh onion, cut into cubes of around 5 mm and add them to a large bowl
Wash 0.5 red pepper and 0.5 green pepper, cut them into cubes of around 5 mm and add them to the bowl
Wash 0.5 rib of celery, cut it into thin wheels of about 5 mm and add them to the bowl
Drain the chicken pieces and let them cool down for about 10 minutes
Wash 4 fresh tomatoes, cut off around 0.8-1.0 cm from the top of each tomato to make a lid and keep the lids
Scoop out the pulp and seeds from each tomato with the help of a teaspoon
Discard the pulp and seeds, place the hollowed-out tomatoes on plates and set them aside
Shred the chicken with your hands or with a fork into short, fine strands and add the shredded chicken to the bowl
Mix the chicken and vegetables in the bowl until well combined
Add 75 grams yoghurt, 0.5 tablespoon dijon mustard, 0.25 tablespoon honey and 0.25 teaspoon garlic powder to a medium-sized bowl
Whisk the sauce with a whisk until well combined and pour it over the chicken and vegetables
Fill each tomato with chicken salad and cover it with the cut-off lids