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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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