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Tomato Shells Stuffed With Curried Chicken

Microwaverina's picture
  Butter 2 Tablespoon
  Flour 3 Tablespoon
  Onion 1 Teaspoon, minced
  Curry powder 1⁄2 Teaspoon
  Milk 1 Cup (16 tbs)
  Salt 1 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Garlic powder 1⁄8 Teaspoon
  Cooked chicken 1 Cup (16 tbs), diced

1. Cut a slice from stem end of each tomato; scoop out pulp and invert tomatoes to drain.
2. Melt butter in a 1 1/2-quart glass casserole in microwave oven (30 seconds at HIGH). Blend in flour, onion and curry powder. Stir in milk. Cook uncovered 2 1/2 to 3 1/2 minutes at HIGH, or until thickened and smooth; stir occasionally.
3. Stir in mixture of salt, pepper and garlic powder and then chicken.
4. Fill tomato shells with chicken mixture and place in a 1 1/2-quart glass baking dish. Heat uncovered in microwave oven 4 to 6 minutes at HIGH, or until thoroughly heated; rotate dish one-quarter turn once.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 838 Calories from Fat 447

% Daily Value*

Total Fat 50 g77.4%

Saturated Fat 24.7 g123.6%

Trans Fat 0 g

Cholesterol 197.7 mg65.9%

Sodium 3103.6 mg129.3%

Total Carbohydrates 49 g16.2%

Dietary Fiber 2.2 g8.8%

Sugars 12.5 g

Protein 48 g95.3%

Vitamin A 24.2% Vitamin C 1.3%

Calcium 30.3% Iron 25.5%

*Based on a 2000 Calorie diet

Tomato Shells Stuffed With Curried Chicken Recipe