Can I use frozen chicken?

Yes, but thaw completely in the fridge and pat dry before cooking.

Why did my tomatoes burst in the oven?

You may have used overripe or thin-skinned tomatoes. Choose firm, meaty ones and remove the core gently.

Can I add rice or buckwheat to the filling?

Absolutely – mix in 50 g (¼ cup) of cooked rice or buckwheat for a more filling stuffing.

How to check if they're done?

The tomatoes are ready when the cheese is golden and bubbly, and the filling is hot throughout.

Chicken Stuffed Tomatoes

Name: Chicken Stuffed Tomatoes
Total time: 30 min
Yield: 2 порции
Cuisine: International
Ingredients: Tomatoes — 300 g; Grilled chicken — 300 g; Mayonnaise — 60 g; Semi-hard cheese — 100 g; Salt — 2 g

45min

762g

Nutrition per 100g

201

Imagine ripe, juicy tomatoes filled with savory, spiced chicken and crowned with a golden cheese crust. This dish is the perfect choice for a hearty, satisfying dinner. Simple to prepare, always impressive. The tender filling and sweet tomatoes create a delightful duo that the whole family will love.

WHAT YOU WILL NEED

From ingredients

5 products

Vegetables

Tomatoes300 g

Meat

Grilled chicken300 g

Sauce

Mayonnaise60 g

Cheese

Semi-hard cheese100 g

Spices

Salt2 g

SIMPLE PROCESS

Step by step recipe

The key to this dish is prepping the tomatoes properly – remove the core to create sturdy cups for the filling. Sauté the chicken with spices until golden and fragrant. Stuff the tomatoes, top with mayo and cheese, and bake at high heat for 15 minutes until the cheese melts and the tomatoes stay firm.

Step 1

Prep the tomatoes

Wash and dry the tomatoes (300 g / 10.5 oz). Slice off the tops and gently scoop out the core and seeds with a spoon.

Step 2

Sauté the chicken

Dice the grilled chicken (300 g / 10.5 oz). Heat 1 tbsp oil in a skillet, sauté the chicken with spices until golden (5–7 minutes).

Step 3

Stuff the tomatoes

Fill each tomato half with the chicken mixture, pressing gently to pack it in.

Step 4

Add mayo and cheese

Spread mayonnaise (60 g / about ¼ cup) over each filled tomato, then top with grated semi-hard cheese (100 g / 3.5 oz).

Step 5

Bake

Place the tomatoes on a parchment-lined baking sheet and bake in a preheated oven at 240–260°C (465–500°F) for 15 minutes until the cheese is golden and bubbling.

Step 6

Serve hot

Let the tomatoes rest for 5 minutes, then transfer to a plate. Serve with fresh herbs or a side salad.

CHEF'S TIP

Choose firm tomatoes

Medium-sized, firm tomatoes work best – they hold their shape during baking without collapsing.

Don't dry out the chicken

Sauté until just golden – the chicken will finish cooking in the oven and stay juicy.

Use good melting cheese

Semi-hard cheeses like Gouda, Edam, or mozzarella create a golden, bubbly topping.

Let them rest

After baking, let the tomatoes sit for 5 minutes – they firm up and are easier to transfer.

SUBSTITUTIONS

Add your taste

Replace chicken with other meats Use cooked pork, beef, or turkey – dice and sauté with spices before stuffing.
Swap mayo for sour cream or Greek yogurt For a lighter topping, use sour cream or Greek yogurt – less calories and a fresher taste.
Add mushrooms for extra flavor Sauté 100 g (3.5 oz) of sliced mushrooms with the chicken for a deeper, richer filling.
Use Parmesan or feta instead of semi-hard cheese Parmesan gives a crispier crust, while feta adds a salty Mediterranean twist.

HOW TO STORE

How to Store Stuffed Tomatoes

Cool completely, then store in an airtight container in the fridge for up to 2 days. Reheat in the oven at 150°C (300°F) for 10 minutes or in the microwave. Freezing is not recommended – tomatoes become watery and lose their shape upon thawing.

GOOD TO KNOW