Fresh Bruschetta Chicken-Stuffed Tomatoes
Remove skin from chicken and discard. Cut meat off the bones. Chop enough meat to measure 2 cups; save the remaining chicken for another use. In a medium bowl, combine the 2 cups chicken, the spinach, green onions, basil, vinegar, oil, and garlic. Toss to evenly coat.Advertisement
Cut a 1/4-inch-thick slice from the stem end of each tomato; discard slices. Using a spoon, carefully scoop out the tomato pulp, leaving a 1/4- to 1/2-inch-thick shell. Place shells, open sides up, on serving plate(s). Discard tomato seeds. Chop enough of the tomato pulp to measure 1/2 cup; discard remaining pulp. Stir the 1/2 cup tomato pulp into chicken mixture.
Divide chicken mixture among tomato shells. Top with bread cubes and cheese.
2 1/2 lean protein, 2 vegetable, 1 fat, 1/2 starch