Salted tomatoes stuffed with chicken fillet

Cooking time: 1 h
Servings: 4 servings
Calories: 307 kcal
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Step 1

1. Wash the chicken fillet, dry thoroughly with paper towels. Heat up in a skillet 1 tbsp. l. vegetable oil, fry the fillet in it in a whole piece until tender, 4 minutes each. from each side. Let cool, then cut into very small cubes. 2. Peel the carrots, cut into the same cubes. Peel the garlic, chop. Mix chicken, carrots and garlic, add seasoning. Stir, cover with a film and let it brew for 15 minutes. 3. Cut off the top from the tomatoes, remove the core with a teaspoon. Place the tomatoes cut side down on paper towels to drain the liquid. Put the extracted cores in a separate bowl. Save the tops. 4. Preheat the oven to 200ºС. Put inside the tomatoes 2-3 tbsp. l. the resulting minced chicken and vegetables, cover with cut tops and place in a heat-resistant form. Drizzle with the remaining vegetable oil, put in the oven and cook for 20 minutes. 5. Prepare the sauce. Place the tomato hearts in a blender, add the cream and beat until smooth. Salt and pepper do not need to be added. Pour the sauce into a saucepan and heat through without boiling. Serve with stuffed tomatoes.


400 g chicken fillet
1 large carrot
garlic - 2 cloves
200 ml cream 20%
8 strong salted tomatoes
vegetable oil - 2 tbsp.

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