Finding time to get together for lunch with friends is often difficult but when we are able to connect, it is a time of good conversations, good memories and good food. Creamy chicken stuffed tomatoes was the highlight of a recent friend lunch. This fancy presentation was not only pretty but delicious too.
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Editor’s note: This is an updated version of an article originally posted August 2013 with better photos and additional information.
Whether you have some beautiful tomatoes growing in your garden or you purchase them from the market, this recipe is a delicious way to use fresh summer tomatoes.
Big, beautiful tomatoes are cut and filled with a creamy filling of chopped chicken, cream cheese, fresh herbs, water chestnuts, crushed pineapple and a few garden herbs.
The result is a very pretty and tasty summer meal! Serve it for lunch or a cool dinner time meal.
Preparing ingredients for creamy chicken stuffed tomatoes
Chop an 8-ounce can of drained water chestnuts, 1/2 cup celery, and a 1/4 cup of red onion, and 1/4 cup bell pepper.
Making the filling for creamy chicken stuffed tomatoes
Drain the pineapple, reserving 1/4 cup of the juice.
Combine the reserved juice and the cream cheese, mixing until well blended.
In a large bowl, add the pineapple, chicken, water chestnuts, celery, 1/4 cup almonds, the onions, bell pepper, basil, salt and pepper.
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Creamy Chicken Stuffed Tomatoes
INGREDIENTS
- 1 8 1/4 oz. can crushed pineapple, undrained
- 1 8-oz. container soft whipped cream cheese
- 2 cups chopped cooked chicken
- 1 8-oz. can sliced water chestnuts, chopped
- 1/2 cup celery, chopped
- 1/2 slivered almonds, toasted
- 1/4 cup finely chopped red onion
- 1/4 cup snipped chives or green onions
- 1/4 cup chopped bell pepper
- 1/4 cup snipped basil
- 1 tsp salt
- 1/4 tsp pepper
- 6 medium tomatoes
- Lettuce leaves
DIRECTIONS
Drain the pineapple, reserving 1/4 cup of the juice.
Combine the reserved juice and the cream cheese, mixing until well blended.
Add the pineapple, chicken, water chestnuts, celery, 1/4 cup almonds, onions, bell pepper, basil, salt and pepper; mix lightly.
Chill.
Cut each tomato into six wedges, almost to stem end; fill with chicken mixture. Top with remaining almonds. Serve on lettuce lined plated.
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This look devine.. going to try this one for sure.. pretty tomato.. :)ty Janice
Oh, Lorraine- That looks SOOO good- xo Diana
Dog-gone, we eat with our eyes and this is one beautiful dish. Will have to try this with the pineapple.
This looks delicious! =)
I havent had this kind of recipe in a long time.
Sounds like a wonderful salad with some nice garden tomatoes! Love the addition of pineapple:@)
I'm always looking for a recipe to try and this sounds delicious. As always, your photos are superb.
this sounds like the perfect summer meal. I love chicken so it would work for me
I've always like chicken salad. I'm gonna try this!