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Chicken and feta stuffed tomatoes

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Origin of dish:  France
Type of cooking:  Oven
 
Preparation time: 20 minutes
Cooking time: 35 minutes
 
Ingredients (serves 6):


Method:

Preheat oven to 180°C (Gas Mark 6).

Wash the tomatoes then slice off the top (about 2cm down) and set the tops aside.

Cut the bread into small cubes.

Scoop out the juice from the tomatoes.

Pour the cream into a bowl and add the bread and seasoning.

Dice the chicken breast into chunks. Peel and cut the garlic and onion into small pieces.

In a frying pan, brown the chicken, garlic and onion in the butter. Leave to cool.

Cut the parsley and basil, beat the egg and dice the feta.

Add the herbs, chicken, feta and egg to the cream-bread mixture and mix it all together.

Fill each tomato with the mixture then replace the tomato tops. Add salt and pepper then cook for 30 to 35 minutes.
Advice: Recipe by Elle &Vire
Photo: Patricia Kettenhofen

User comments

 
another free recipe every day






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