Stuffed tomatoes with chicken oven

Submitted by enr on 01 Mar 2010
10 large tomatoes
600-700 g boneless skinless chicken
1 bunch spring onions
200 g mushrooms
100 g cheese
2 boiled eggs
10 g of soy sauce
1 / 4 tsp pepper
1 tsp mustard
3 tbsp cream (yogurt)
1/2 bunch parsley
cheese for sprinkling
Cut the meat into cubes, put soy sauce, mustard and pepper and leave for half an hour take. In a pan put a little oil and place the meat, chopped onions and mushrooms and sauté. Allow to cool and add the chopped cheese and eggs, cream and chopped parsley. Everything goes wrong. Wash tomatoes, cut off their caps and dug the seeds. Salting the inside and turned to drain, and then filled with the prepared stuffing. Arrange in a pan with a little oil. On each tomato a pinch of grated cheese and roast in a preheated oven until the cheese turn pink. Served on a leaf of lettuce, decorated with parsley and lemon slices.
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01 Mar 2010