Question about stuffing tomatoes with ground chicken. Esp. Cooking time.
Sam is a trusted home cook.
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I have one chicken breast, I plan to grind it and cook it..bind with a egg, cooked mushrooms, feta cheese; and stuff into tomatoes. I'm Concerned about cooking time. Forgo the egg? Use a another cheese? I'm guessing 20 mins at 325..but would make the tomato over cooked. I'll be adding bread crumbs at the last moment on top.
Chris is a trusted source on General Cooking
Think about cooking the ground chicken before stuffing, if that's not already your plan. You might forego the egg, but you don't have to--tomatoes stuffed with a cheese souffle mix are really good.
Oh, yeah...the chicken will be cooked before hand, with chopped mushrooms, onions; seasoned and cooled..and then extended with egg/bread crumb, and feta cheese. I just want the stuffing to set correctly without making the tomatoes mushy. It'll be 3 Roma tomatoes, cut in half and scooped out. Giving 3 half tomatoes pp. (for two).
In that case, I think you are okay. I think I cook my tomatoes with the souffle mix at 350 for 15 to 20 minutes, and if anything, they could use a bit more time without hurting the tomatoes. Sounds delicious, by the way.
Thanks. I ditched the egg..and just ground the chicken breast. Cooked it with onion and mushroom bit. Greek seasoning. Feta cheese and lemon juice. Used 4 rather large roma roma tomatoes, sharked out hollow. And stuffed with a bit a bread crumb inside. And on top. The stuffing was pre-cooked. and only gave it 25 min at 325..with a bit more bread crumb/olive oil and finished broil.
It turned out very well...and still have some leftover chicken mix for a chicken salad tomorrow.
Greek version sounds great. For summer, I like precooked chicken, cucumber, onion, with soba noodles and sesame sauce in fresh tomatoes.
(And the creamiest, too.)
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