YOUR SOLIN GENERATED RECIPE
Shredded Chicken and Mozzarella Tomatoes
Slow-roasted tomatoes stuffed with tender shredded chicken and melted mozzarella, finished with a drizzle of tangy balsamic glaze and fresh basil.
INGREDIENTS
5 oz Chicken breast
2 medium Tomatoes
1 oz Fresh mozzarella cheese
0.5 tbsp Extra virgin olive oil
1 tbsp Balsamic glaze
0.25 tsp Sea salt
0.25 tsp Black pepper
0.25 tsp Dried oregano
4 large Fresh basil leaves
PREPARATION
Preheat your oven to 400°F and line a small baking dish with parchment paper.
Poach the chicken breast in simmering water for 12-15 minutes until fully cooked, then shred it thoroughly using two forks.
Slice the tops off the tomatoes and use a spoon to carefully scoop out the seeds and inner pulp to create a hollow shell.
In a medium bowl, toss the shredded chicken with olive oil, sea salt, black pepper, and dried oregano until evenly coated.
Pack the shredded chicken mixture tightly into the tomato shells and top each with a portion of the fresh mozzarella cheese.
Place the stuffed tomatoes in the baking dish and roast for 12-15 minutes until the tomatoes are softened and the cheese is bubbly and golden.
Remove from the oven, drizzle with the balsamic glaze, and garnish with freshly torn basil leaves before serving.