ingredients

500 g chicken fillets
125 g of feta
6 large tomatoes
Heart of beef
2 eggs
1 onion
2 cloves garlic
1 tuft of flat parsley
1 tbsp. to c. shaved dried oregano
2 pinches of pepper
4 tbsp. to s. shaves (40 g) of polenta
2 dl light cream
30 g of butter at 41%

Equipment

1 board 1 knife
2 bowls (1 large 1 small)
1 frying pan

Steps

Stuffed tomatoes feta chicken

In advance: cut a tomato hat, empty them. Place the flesh and juice in the large bowl with finely chopped garlic, polenta, oregano, pepper, finely chopped parsley. Cut the chicken into small cubes. Mingle in the other bowl beaten eggs and cream.

Cook the stuffing: heat butter and onion 2-3 min in the frying pan over medium-low heat. Add chicken, stir 3-4 min over medium-high heat. Pour the contents of the large bowl over low heat, stir. When the polenta has drunk tomato juice, add the cream to the eggs. Stir over very low heat until you have a thick cream. Let cool. Add the feta cheese in small pieces, salt carefully.

Approx. 45 min before serving: Preheat oven to 180 ° C (tea 4). Tighten the tomatoes in a baking dish, stuff them. Put the hats, pour 15 cl of water at the bottom of the dish. Bake 30 min.

tips

I buy . You will find Fleurette-Léger cream and Léger Soft Butter 41% in supermarkets under the Elle & Vire brand.

I enjoy it. I enjoy this dish, all hot, with a crunchy fresh green salad, seasoned with lemon and olive oil.