Recipe: Chicken and Vegetable Stuffed Tomatoes

Chicken and Vegetable Stuffed Tomatoes

4 tomatoes, (fresh, medium-sized) approx 1-1/4 lbs.
2 cups diced cooked chicken (skin removed)
1 cup diced yellow or green bell pepper
1/2 cup scallions, sliced
1/4 cup plain nonfat yogurt
1/4 cup fat-free, cholesterol-free mayonnaise dressing
1 tbsp parmesan cheese, grated
1 tsp Italian seasoning, crushed
1/4 tsp salt (optional)
1 tbsp low fat (2%) milk

Use tomatoes held at room temperature until fully ripe. On a cutting board place tomatoes stem end down; cut each tomato into 6 wedges almost to the bottom; gently open to form a flower; set aside.

In a bowl combine chicken, bell pepper and scallions.

In a cup combine yogurt, mayonnaise, Parmesan cheese, Italian seasoning, salt and milk. Stir into chicken mixture.

Spoon about 1/3 cup into the center of each tomato. Serve remaining salad in lettuce leaves, if desired.

Makes 4 servings
Source: Florida Tomato Commission