Ingredients
The following ingredients have 12 Servings
- 12 Campari (cocktail sized tomatoes (bigger than cherry tomatoes but smaller than your average tomato on the vine.))
- ⅔ cup cooked chicken (finely chopped)
- ⅓ cup pesto sauce (my homemade pesto recipe or can use a store bought GF & DF pesto sauce)
- 1 ½ tbsp mayonnaise
- ⅓ cup mozzarella (grated *optional)
Instruction
- Slice just the tops off of the tomatoes. Using a spoon scrape and scoop out all tomato pulp and seeds. Set aside tomato shells.
- In a saucepan over medium heat combine: cooked finely chopped chicken & pesto sauce. Heat for 5 minutes or more until chicken is heated.
- Add mayonnaise and stir. Remove from heat.
- Fill tomato shells with chicken pesto mixture and sprinkle with grated cheese. Cheese should melt if the chicken is still warm. Can also use a kitchen torch very lightly and quickly over the top to melt the cheese. Serve immediately.
