Cut the top off of your tomato. Using a melon baller hallow out the tomato. I made sure to get all the seeds out to keep it from being watery. Set aside your tomatoes.
Take 1 huge chicken breast or 2 small ones. Dice the chicken breast into 1 inch cubes.
Take one sprig of fresh oregano, remove the leaves and chop. Add oregano, olive oil, balsamic vinegar, salt and garlic to the chicken. Mix together until chicken is evenly coated.
Toss it all into a skillet set at a medium heat and cover. Let it cook about 10 minutes or until done, stirring occasionally.
While the chicken is in the oven, place your tomatoes, cut side down, on a baking sheet brushed with olive oil. Drizzle tomatoes with olive oil and balsamic vinegar, sprinkle with salt. Bake in the oven at 350 degrees for approximately 5 minutes. You just want the tomatoes to warm and soften just a bit.
When chicken is done, place in a bowl and using your fingers tear the chicken. Taste the chicken and season with salt and pepper if needed.
Add low fat sour cream, 6 basil leaves torn by hand and cucumber. Combine until evenly coated.
Fill the tomatoes with the chicken salad and garnish with a basil leaf and tomato top.
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