Finding time to get together for lunch with friends is often difficult but when we are able to connect, it is a time of good conversations, good memories and good food.
Creamy Chicken Stuffed Tomatoes was the highlight of a recent friend lunch and they were not only pretty but delicious too. The contrast of color as they sat on ruffled lettuce greens brightened the whole table.
Creamy Chicken Stuffed Tomatoes
slightly adapted from Philadelphia Brand Cream Cheese
1 8 1/4 oz. can crushed pineapple, undrained
1 8-oz. container Soft Cream Cheese
2 cups chopped cooked chicken
1 8-oz. can sliced water chestnuts, chopped
1/2 cup celery, chopped
1/2 slivered almonds, toasted
1/4 cup finely chopped red onion
1/4 cup snipped chives (can substitute green onions)
1/4 cup chopped bell pepper
1/4 cup snipped basil
1 tsp salt (use more or less to your liking)
1/4-1/2 tsp pepper
6 medium tomatoes
Drain pineapple, reserving 1/4 cup juice.
Combine reserved juice and cream cheese, mixing until well blended.
Add pineapple, chicken, water chestnuts, celery, 1/4 cup almonds, onions, bell pepper, basil, salt and pepper; mix lightly.
Cut each tomato into six wedges, almost to stem end; fill with chicken mixture. Top with remaining almonds. Serve on lettuce lined plated.
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