Chicken Salad in Tomato Sauce

Ingredients

Tomatoes 2

Chicken (breast) 1

Garlic 3 cloves

Cucumber 1

Olive oil 2 tbsp

Balsamic vinegar 1 tbsp

Sour cream 3 tbsp

Basil leaves 10

Oregano 2 sprigs

Salt

Cut off the tops of the tomatoes and carefully remove the cores. Cut the chicken breast into small cubes. Chop the garlic and oregano leaves. Place the meat in a saucepan, add half a spoon of vinegar and oil, garlic, oregano, and salt to taste.

Place the saucepan over medium heat, add about 100 ml of water, and cook, stirring constantly, until the chicken is fully cooked. Meanwhile, preheat the oven to 150°C (300°F). Rub the tomatoes with salt and brush with olive oil. Place them on a parchment-lined baking sheet. Drizzle with balsamic vinegar and bake for 5 minutes.

The tomatoes should just warm through and soften slightly. Don't overcook them. When the chicken breast is cooked, turn off the heat and add a few basil leaves, sour cream, and julienned cucumbers. You can use a Korean carrot grater to shred the cucumbers.

Mix the filling thoroughly, add pepper and salt if needed, and spoon the filling into the tomatoes. Garnish with a basil leaf and top with a tomato.

Enjoy!