Chicken Stuffed Tomato Bakes

This particular meal came to me nearly by accident.  I had about ten tomatoes in my fridge that were starting to get soft, so I knew I had to eat them soon.  I also made my own chicken broth earlier that week, so I had a lot of chicken that I needed to eat up too.  Last night, I didn't have any any clue of what to cook for dinner... until it hit me: "How about I make some sort of chicken stuffing and put it in hollowed tomatoes... they do stuff like that as appetizers in fancy restaurants, right?" So I started looking through my fridge to see what I could use to make the "stuffing part". After looking, here's the ingredients I came up with:

10 vine tomatoes (they work best because they are round enough on the bottom, and not too big)

1 chicken breast , cooked and shredded

1/2 large onion

4 garlic cloves

1 handful of spinach

1 cup shredded mozzarella

1 tsp basil

1 tsp parsley

1 tsp salt

1/3 cup parmesan cheese

oil for drizzling

Preheat oven to 400 degrees.  Spray a baking sheet with cooking spray. Rinse tomatoes. Slice off tops of tomatoes, then with a spoon, carve out the inside pulp of each tomato. Place hollowed tomatoes onto baking sheet, set aside.

 Place pulp remains into food processor of blender.  Add to pulp the remaining ingredients (except parmesan and oil), and blend until you have a pulpy mixture.

Spoon mixture into each tomato, leveling off the top of each.

Sprinkle each tomato with parmesan cheese, then drizzle the top with oil.

Bake in the oven for 20 minutes.  Let cool for 5 minutes, then enjoy!  Serves 2-3

Can be served as an appetizer or a main dish. We ate it as a main dish, with garlic toast as a side.

*Note: There will be left over stuffing. You can use it to stuff other tomatoes, or save it for the next morning to  be the filling of an omelet for two (which is what we did)!  :)

**Note Note: If you want it to be more creamy, try adding 4 oz. of cream cheese. I didn't add any because 1. I wanted it to be healthier, and 2. I didn't have any! haha