• Cooking Time:
  • Servings: 4
  • Preparation Time: 5



  • 2 tomatoes
  • 10-oz drained canned chicken
  • 5 green onions, sliced
  • 1 clove garlic, minced
  • 1/3 c. mayonnaise
  • salt & pepper
  • 2/3 c. shredded mozzarella cheese


  • slice tomatoes in half, scoop out pulp to make 4 shells. Discard pulp; set aside shells. Flake chicken into a mixing bowl; add onions, garlic, mayonnaise, salt and pepper. Divide & spoon equally into the 4 shells; sprinkle tops with cheese. Broil for 5minutes or until mixture is warmed and cheese is golden and bubbly. When broiling or baking tomatoes whole or stuffed, use a muffin tin spayed with a nonstick cooking spray. The tomatoes will sit up straight and hold their shape.


Author Credit: Stacy Keller

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