Tomato Shells Stuffed With Curried Chicken
|Onion||1 Teaspoon, minced|
|Curry powder||1⁄2 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Salt||1 1⁄2 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.