Creamy Chicken Stuffed Tomatoes was the highlight of a recent friend lunch and they were not only pretty but delicious too. The contrast of color as they sat on ruffled lettuce greens brightened the whole table.
A great way to use an abundance of summer vine-ripened tomatoes and a nice meal for hot days.
Serve for brunch, lunch or dinner with crusty bread or soft buttered rolls.
Creamy Chicken Stuffed Tomatoes
1 8 1/4 oz. can crushed pineapple, undrained
1 8-oz. container Soft 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 (can substitute green onions)
1/4 cup chopped bell pepper
1/4 cup snipped basil
1 tsp salt (use more or less to your liking)
1/4-1/2 tsp pepper
6 medium tomatoes
Drain pineapple, reserving 1/4 cup juice.
Combine reserved juice and cream cheese, mixing until well blended.
Add pineapple, chicken, water chestnuts, celery, 1/4 cup almonds, onions, bell pepper, basil, salt and pepper; mix lightly.
Cut each tomato into six wedges, almost to stem end; fill with chicken mixture. Top with remaining almonds. Serve on lettuce lined plated.