Fresh Bruschetta Chicken-Stuffed Tomatoes

Fresh Bruschetta Chicken-Stuffed Tomatoes

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Rated: 1
  • Makes: 4 servings
  • Start to Finish 25 mins
  • Carb Grams Per Serving: 16


  • 1 2 - 2 1/2 - pound deli-roasted chicken
  • 1 cup fresh spinach leaves, coarsely chopped
  • 2 green onions, thinly sliced
  • 1/4 cup snipped fresh basil or 2 teaspoons dried basil, crushed
  • 2 tablespoons white balsamic vinegar or regular balsamic vinegar
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 4 large tomatoes (8 to 10 ounces each)
  • 2 very thin slices firm-texture whole wheat bread, toasted and cut into cubes
  • 2 tablespoons shredded Parmesan cheese


  1. Remove skin from chicken and discard. Cut meat off the bones. Chop enough meat to measure 2 cups; save the remaining chicken for another use. In a medium bowl, combine the 2 cups chicken, the spinach, green onions, basil, vinegar, oil, and garlic. Toss to evenly coat.
  2. Cut a 1/4-inch-thick slice from the stem end of each tomato; discard slices. Using a spoon, carefully scoop out the tomato pulp, leaving a 1/4- to 1/2-inch-thick shell. Place shells, open sides up, on serving plate(s). Discard tomato seeds. Chop enough of the tomato pulp to measure 1/2 cup; discard remaining pulp. Stir the 1/2 cup tomato pulp into chicken mixture.
  3. Divide chicken mixture among tomato shells. Top with bread cubes and cheese. Makes 4 servings.

Nutrition Facts Per Serving:

Servings Per Recipe: 4
PER SERVING: 249 cal., 14 g total fat (4 g sat. fat), 64 mg chol., 509 mg sodium, 16 g carb. (4 g fiber, 9 g sugars), 17 g pro.

Diabetic Exchanges

Starch (d.e): 0.5; Vegetables (d.e): 2; Lean Meat (d.e): 2.5; Fat (d.e): 1;