Tomatoes Stuffed with Chicken and Potatoes


4 large tomatoes

2 large potatoes, boiled or baked

½ lb mushrooms

½ cup walnuts

1 cup sour cream

2 tbsp black olives

3 garlic cloves

Salt and pepper on taste

Greens for decorations

2 tbsp vegetable oil for stir-frying of mushrooms


Stir-fry the mushrooms with vegetable oil.
Boil chicken breasts until readiness.

Let to cool.

Cut the peeled boiled potatoes, chicken, and mushrooms in small pieces.

Press the garlic in the sour cream, add salt and pepper, and mix well.

Stir mushrooms, potatoes, and chicken with sour cream – garlic mix, set the stuffing aside.

Cut the walnuts and olives in small cubes, and mix them together.

Cut the middles of tomatoes, remove all seeds and juice, and fill with stuffing.

Decorate the plate with greens, place the tomatoes over greens, sprinkle with olives-walnuts mix, and serve.

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