Herbed Chicken Salad Stuffed Tomato Recipes

Steps:

• With sharp knife, cut 1/4-inch off stem side of each tomato and 1/8-inch off bottoms. Using melon baller or small spoon, remove insides of tomatoes; discard.
• Make cuts in ends of each green onion piece; place in bowl of ice water until curly.
• In small bowl, mix chicken salad and horseradish. Place 1 teaspoon chicken salad in each tomato. Place 1 green onion brush in top center of each tomato for stem.

Steps:

• Preheat the oven to 375 degrees F.
• Cut the tomatoes in half, horizontally. Use a small spoon to gently hollow out the inside of the tomatoes, discarding the seeds and reserving the pulp and being careful not to puncture the outer shell. Chop the reserved pulp and put in a medium bowl. Add the parsley, bread crumbs, cheese, and pepper and mix gently to combine. Place the tomato halves in a buttered casserole dish, and fill with the bread crumb mixture. Drizzle the top of the tomatoes with olive oil. Bake until the tops are browned, about 20 minutes.

Steps:

• Combine chicken, celery and onions in medium bowl. Add combined dressing and basil; mix lightly. Cover and refrigerate at least 1 hour.
• Cut tomatoes into wedges, starting at the top of each tomato but being careful to not cut all of the way through to bottom of tomato.
• Place 1 tomato on each salad plate; gently separate wedges. Fill evenly with the chicken salad.

Steps:

• Place potatoes in a small saucepan; cover with salted water. Bring water to a boil, and cook potatoes until fork tender, 12 to 15 minutes. Remove pan from heat, and transfer potatoes to an ice-water bath until cool. Drain potatoes, and slice into 1 1/2-inch-long matchsticks; set aside.
• Slice off the tops of tomatoes; discard tops. Using a melon baller, scoop out the seeds and flesh; discard. Set the tomato "bowls" aside.
• In a small bowl, whisk together mustard, vinegar, and lemon juice. Season with salt and pepper. Slowly whisk in oil. Set vinaigrette aside.
• In a medium bowl, combine potatoes, fennel, cucumber, arugula, and onions. Add reserved vinaigrette; toss gently to combine. Divide salad among tomato bowls, and garnish with fennel fronds.

Steps:

• Place chicken breasts on a cutting board. With a sharp knife, slice chicken breasts horizontally, without slicing them completely in half. Open the chicken breasts like a book. Place chicken and marinade into a large resealable plastic bag. Refrigerate for 30 minutes.
• Preheat oven to 500 degrees F (260 degrees C).
• Place opened chicken breasts on a broiler pan. Place 4 basil leaves on the bottom half of each chicken breast. Top each with 2 or 3 tomato slices and 1 slice of cheese, and fold over top half of chicken (if necessary, fasten with toothpicks). Wrap 3 slices bacon around each chicken breast.
• Cook in preheated oven for 15 minutes. Turn chicken, and cook 15 minutes more. Remove from oven, and sprinkle chicken with Parmesan. Return to oven, and cook until cheese is melted, about 2 to 3 minutes.

Steps:

• Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert tomatoes onto paper towels to drain. , In a small bowl, combine the chicken, carrot and onions. Combine mayonnaise and ranch dressing; stir into chicken mixture. Spoon into tomatoes. Sprinkle with walnuts.