Tomatoes Stuffed with Millet and Leftover Roast Chicken

This delicious dish is perfect for a midweek meal. Filled with millet, a nutritious grain, and topped with leftover roast chicken, these stuffed tomatoes are sure to please the whole family.


  • 4 large tomatoes
  • 1/2 cup millet, cooked according to package instructions
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • Salt, to taste
  • Pepper, to taste
  • 1/2 cup cooked, shredded roast chicken


  1. Preheat oven to 375°F.
  2. Slice the tops off of the tomatoes and scoop out the insides using a spoon or melon baller. Reserve the tomato insides for another use.
  3. In a medium bowl, combine the cooked millet, Parmesan cheese, oregano, basil, salt and pepper.
  4. Stuff each of the hollowed-out tomatoes with the millet mixture.
  5. Top each stuffed tomato with a spoonful of shredded roast chicken.
  6. < li > Place stuffed tomatoes on a baking sheet and bake in preheated oven for 20 minutes or until heated through. < li > Serve warm.

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