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You’ve tried stuffing peppers, potatoes, eggplants, and squash … Why not give the lowly tomato a try? In this heimish classic, the tomato becomes a sophisticated vehicle for a hearty filling of chopped chicken, peppers, and scallions.
2 chicken breasts, diced
1 tablespoon margarine
4 large ripe tomatoes
3/4 cup wheat germ or 1/2 cup Gefen Bread Crumbs
1/3 teaspoon pepper
1/3 cup chopped scallions
1/3 cup chopped green pepper
1/2 teaspoon salt
Sauté chicken in margarine for five minutes or until tender.
Cut thin slice off tops of tomatoes. Scoop out pulp, leaving shells intact.
Dice tomato tops and pulp. Drain.
Combine all ingredients except tomato shells. Mix well.
Spoon mixture into shells. Place into shallow baking pan.
Place into shallow baking pan.
Bake at 350 degrees Fahrenheit for 45 minutes.
Styling and Photography by Tamara Friedman
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