Stuffed Tomatoes

Name: Stuffed Tomatoes
Yield: 6
Ingredients: 1 can of 200ml light coconut milk; 100g of chicken breast, cut into cubes and seasoned to taste; 6 large tomatoes; 1/2 cup finely chopped onion; 1/2 can of green corn; 2 tablespoons of light butter or margarine; 100mg of grated ricotta cheese; 1 tablespoon of flour; Oregano and salt to taste; Parmesan cheese, grated for serving

1
1 can of 200ml light coconut milk
2
100g of chicken breast, cut into cubes and seasoned to taste
3
6 large tomatoes
4
1/2 cup finely chopped onion
5
1/2 can of green corn
6
2 tablespoons of light butter or margarine
7
100mg of grated ricotta cheese
8
1 tablespoon of flour
9
Oregano and salt to taste
10
Parmesan cheese, grated for serving

Ingredients

1
1 can of 200ml light coconut milk
2
100g of chicken breast, cut into cubes and seasoned to taste
3
6 large tomatoes
4
1/2 cup finely chopped onion
5
1/2 can of green corn
6
2 tablespoons of light butter or margarine
7
100mg of grated ricotta cheese
8
1 tablespoon of flour
9
Oregano and salt to taste
10
Parmesan cheese, grated for serving

Directions

1
Dissolve the flour in the coconut milk, then add half the onion, green corn, oregano, salt, and chicken
2
Mix well
3
Bake the mixture in a medium oven for 20 minutes, covered with aluminum foil
4
Cut the tops off the tomatoes and hollow them out
5
Reserve the tomato shells and empty centers
6
Chop the remaining onion and sauté it in butter or margarine
7
Add the chopped tomato tops
8
Let it cook for a bit longer
9
Then add the mixture that was baked earlier, along with the ricotta cheese
10
Mix well and fill the tomatoes
11
Serve the stuffed tomatoes hot, topped with grated Parmesan cheese.