Tomatoes Baked with Chicken Breast Fillet and Cheese

Name: Tomatoes Baked with Chicken Breast Fillet and Cheese
Ingredients: 6 medium tomatoes; 6 quail eggs; 100 g chicken breast fillet; 50 g cheese; arugula (or other fresh herbs); salt; pepper

Instead of quail eggs, you can use chicken eggs — in that case, you'll need very large tomatoes (so that each egg fits inside) and you'll need to increase the baking time in the oven.

Ingredients:

6 medium tomatoes
6 quail eggs
100 g chicken breast fillet
50 g cheese
arugula (or other fresh herbs)
salt
pepper

How to cook tomatoes baked with chicken breast fillet and cheese

Boil the chicken breast fillet for 20 minutes from the moment the water starts boiling. Let it cool, then cut into small cubes.

Finely chop the arugula (or other fresh herbs).

Grate the cheese on a fine grater.

Wash the tomatoes, cut off the tops, and scoop out the flesh with a teaspoon.

Place the tomatoes in a greased baking dish, fitting them fairly snugly. Spoon the chicken breast fillet into the bottom of each tomato.

Top with the finely chopped arugula (or other fresh herbs).

Crack a quail egg into each tomato (to crack a quail egg, tap it firmly with a knife, then use the knife to cut through the inner membrane in the dent you've made). Season with salt and pepper.