Chicken stuffed tomatoes

Description

Tomatoes stuffed with chicken are an excellent hot appetizer: hearty, fragrant, very tasty. It is prepared, although not too quickly, but quite simply, so even novice cooks can check our recipe in action. An important point for obtaining the perfect result can be the choice of tomatoes. They should be large, ripe, but not too soft, otherwise the fruits will simply fall apart when baked in the oven. If you take large, strong specimens, then the appetizer will look perfect. And, of course, do not forget to decorate the chicken stuffed tomatoes with fresh green leaves, which will also add pleasant spicy notes to the aroma of the dish.

Cooking

Step 1

Prepare the stuffed tomatoes. Wash them and dry them. Slice the bottom of the tomatoes horizontally (very thin!) so that they are stable when baked in the pan.

Step 2

Cut off the top of the tomatoes in the form of a "lid". Then carefully, trying not to damage the walls, take out the pulp with a teaspoon. Put it in a bowl and leave until use.

Step 3

Wash the chicken and pat dry. Heat vegetable oil in a frying pan. Put the chicken in it and fry on both sides until browned. Transfer to a plate, let cool and cut into small cubes.

Step 4

Peel and wash mushrooms for stuffing tomatoes. Then boil in salted water (10 minutes), drain in a colander and let cool. Finely chop the mushrooms.

Step 5

Wash the sweet pepper and pat dry with paper towels. Cut in half, remove the stalk with seeds and partitions. Cut the pulp into small cubes.

Step 6

Cut the kernels off the corn cob. Toss them with the chicken, mushrooms, bell peppers, and the pulp (or part of the pulp so the filling isn't too runny) of the tomatoes. Salt and pepper to taste.

Step 7

Stuff the previously prepared tomatoes with the resulting mixture, sprinkle with grated cheese on top. Bake in an oven heated to 180°C for 15 minutes.