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Poultry
Chicken-Stuffed Tomatoes
Portions2 peopleChangeTiming 35 minsViewIngredients11 IngredientsViewSwitzerland100 % localView
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Ingredients (11)
- 0.5 rib of celery
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 250 grams chicken breast
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 0.5 tablespoon dijon mustard
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 0.5 small fresh onion
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 4 fresh tomatoes
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally?Storage tip
The ideal storage temperature for tomatoes is 12 to 16 degrees Celsius. When they are stored in the fridge, the cold temperatures stop the ripening process. This is great to keep ripe tomatoes a bit longer but has some impact on the taste. If you have unripe tomatoes, store them in a warm place with direct sunlight to ripen them.
- 0.25 teaspoon garlic powder
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 0.5 green pepper
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 0.25 tablespoon honey
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 0.5 red pepper
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 0.5 teaspoon salt
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally? - 75 grams yoghurt
Swiss ingredient in season
This ingredient is currently available from seasonal local productionWhere can I buy it locally?
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Seasonality
Environmental impact (medium)
Portions (2)
Tools (6)
Timing (35 mins)
Instructions
Add water and 0.5 teaspoon salt to a medium-sized saucepan and bring to the boil over high heat |
Cut 250 grams chicken breast into pieces of around 80-100 grams |
Add the chicken pieces to the boiling water and cook them for about 12 minutes |
Peel 0.5 small fresh onion, cut into cubes of around 5 mm and add them to a large bowl |
Wash 0.5 red pepper and 0.5 green pepper, cut them into cubes of around 5 mm and add them to the bowl |
Wash 0.5 rib of celery, cut it into thin wheels of about 5 mm and add them to the bowl |
Drain the chicken pieces and let them cool down for about 10 minutes |
Wash 4 fresh tomatoes, cut off around 0.8-1.0 cm from the top of each tomato to make a lid and keep the lids |
Scoop out the pulp and seeds from each tomato with the help of a teaspoon |
Discard the pulp and seeds, place the hollowed-out tomatoes on plates and set them aside |
Shred the chicken with your hands or with a fork into short, fine strands and add the shredded chicken to the bowl |
Mix the chicken and vegetables in the bowl until well combined |
Add 75 grams yoghurt, 0.5 tablespoon dijon mustard, 0.25 tablespoon honey and 0.25 teaspoon garlic powder to a medium-sized bowl |
Whisk the sauce with a whisk until well combined and pour it over the chicken and vegetables |
Fill each tomato with chicken salad and cover it with the cut-off lids |