Fresh Bruschetta Chicken-Stuffed Tomatoes

Fresh Bruschetta Chicken-Stuffed Tomatoes

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From: Diabetic Living Magazine

Bruschetta is an Italian antipasto and consists of grilled slices of bread topped with tomatoes, herbs, meat, and more. This recipe really turns things inside out, using the tomato as the base and the toasted bread, chicken, spinach, and herbs as the filling.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 2 to 2½-pound deli-roasted chicken
  • 1 cup fresh spinach leaves, coarsely chopped
  • 2 green onions, thinly sliced
  • ¼ cup snipped fresh basil or 2 teaspoons dried basil, crushed
  • 2 tablespoons white balsamic vinegar or regular balsamic vinegar
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 4 large tomatoes (8 to 10 ounces each)
  • 2 very thin slices firm-texture whole-wheat bread, toasted and cut into cubes
  • 2 tablespoons shredded Parmesan cheese


  • Prep

  • Ready In

  1. 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.
  2. Cut a ¼-inch-thick slice from the stem end of each tomato; discard slices. Using a spoon, carefully scoop out the tomato pulp, leaving a ¼- to ½-inch-thick shell. Place shells, open sides up, on serving plate(s). Discard tomato seeds. Chop enough of the tomato pulp to measure ½ cup; discard remaining pulp. Stir the ½ cup tomato pulp into chicken mixture.
  3. Divide chicken mixture among tomato shells. Top with bread cubes and cheese.

Nutrition information

  • Serving size: 1 stuffed tomato
  • Per serving: 249 calories; 14 g fat(4 g sat); 4 g fiber; 16 g carbohydrates; 17 g protein; 55 mcg folate; 64 mg cholesterol; 9 g sugars; 2,823 IU vitamin A; 33 mg vitamin C; 85 mg calcium; 2 mg iron; 509 mg sodium; 622 mg potassium
  • Nutrition Bonus: Vitamin A (56% daily value), Vitamin C (55% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 2½ lean protein, 2 vegetable, 1 fat, ½ starch

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