Baked Tomatoes Stuffed with Chicken and Spinach
Elevate your dinner game with these irresistible Baked Tomatoes Stuffed with Chicken and Spinach, a delicious balance of wholesome ingredients and bold flavors. Juicy, hollowed-out tomatoes serve as the perfect edible vessel for a creamy, savory filling made from tender shredded chicken, sautéed spinach, cream cheese, and Parmesan, all seasoned to perfection. Topped with a golden, crispy breadcrumb-Parmesan crust, these stuffed tomatoes are baked to perfection for a vibrant, crowd-pleasing dish. Not only are they visually stunning, but this recipe is also surprisingly easy, with just 20 minutes of prep time. Serve them as an elegant appetizer, a light main course, or a tasty side dish, garnished with fresh parsley for a pop of color and flavor. Whether you’re hosting a dinner party or looking for a creative way to enjoy comfort food, these stuffed baked tomatoes are sure to impress!
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Recipe Information
Ingredients
- 6 pieces Large tomatoes
- 2 cups Cooked chicken breast, shredded
- 2 cups Fresh spinach, chopped
- 2 teaspoons Minced garlic
- 4 ounces Cream cheese, softened
- 1 cup Grated Parmesan cheese
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.5 cup Breadcrumbs
- 2 tablespoons Chopped fresh parsley (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Cut the tops off the tomatoes and scoop out the seeds and pulp, leaving a hollow shell. Set the hollowed tomatoes upside down on a paper towel to drain any excess liquid.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the chopped spinach to the skillet and cook for 2-3 minutes until wilted. Remove from heat and let cool slightly.
In a mixing bowl, combine the shredded chicken, cooked spinach, cream cheese, 1/2 cup of grated Parmesan, salt, and black pepper. Mix until well combined.
Lightly brush the outside of the hollowed tomatoes with the remaining tablespoon of olive oil.
Place the hollowed tomatoes in a baking dish. Fill each tomato with the chicken and spinach mixture, packing it down gently.
In a small bowl, mix the breadcrumbs with the remaining 1/2 cup of grated Parmesan cheese. Sprinkle this mixture evenly over the stuffed tomatoes.
Bake in the preheated oven for 25-30 minutes, or until the breadcrumbs are golden brown and the tomatoes are tender.
Remove the stuffed tomatoes from the oven and let them cool for 5 minutes before serving. Garnish with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
2209 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.6 g | 147% | |
| Saturated Fat | 50.4 g | 252% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 611 mg | 204% | |
| Sodium | 4372 mg | 190% | |
| Total Carbohydrate | 97.1 g | 35% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 36.5 g | ||
| Protein | 208.7 g | 417% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1332 mg | 102% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 4691 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
