Pesto Chicken Stuffed Cherry Tomatoes

Total Time: 50 mins Preparation Time: 45 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 1 (9 3/4 ounce) can chunk chicken (the amount of chicken depends on how many you are making) or 2 -3 pieces shredded cooked chicken (the amount of chicken depends on how many you are making)
• 6 -12 cherry tomatoes (you want the largest ones you can find, easier to core and stuff)
• 4 -6 tablespoons pesto sauce (canned, jarred, fresh or homemade)
• 2 celery ribs, chopped small
• 6 -12 green olives, chopped small (i used sun-dried stuffed ones)
• olive oil
• olive juice, from green olives
• salt and pepper
• 2 -3 tablespoons parmesan cheese (optional) or 2 -3 tablespoons romano cheese (optional)
• mozzarella cheese (for topping) (optional)

Recipe

• 1 wash and core tomato. i got a tomatoes corer from bed, bath and beyond for $4. once they are cored place them upside down on a paper towel to get rid of the extra water.
• 2 in bowl mix chicken, celery and green olives (cheese if you want it). mix in pesto a bit at a time, taste it once you have mixed in a couple tablespoons. pesto can overpower the taste if you aren't careful. you may need more or less.
• 3 if you need a bit more moisture and don’t want to use more pesto add a bit of olive oil.
• 4 pepper to taste. if it needs a more salty taste use either some of the green olive juice or salt (coarse salt is better).
• 5 use either a small spoon or a ziploc bag that the tip was cut from and fill the tomatoes.
• 6 if you want to get all pretty and fancy you can top it w/cheese or a green olive slice or basil leaf. you can also top w/mozzarella cheese and put under the broiler until cheese is melted.