Shannon Kohn, http://www.foodiewithskills.com
Ingredients
3 Tablespoons mayonnaise
1-2 teaspoons prepared basil pesto (to taste)
1+1/2 cups cooked chicken, finely chopped
12 (2-inch round) tomatoes
2 Tablespoons toasted pine nuts, chopped
Instructions
In bottom of medium bowl, combine mayonnaise and pesto. Add chicken; stir well to combine.
Slice small portion from bottom of each tomato (this will help tomatoes remain upright when stuffed). Using strawberry huller or serrated melon baller, hollow out top and insides of each tomato, leaving about 1-inch mouth at top.
To serve: Stuff chicken salad into each tomato; garnish with chopped toasted pine nuts. Serve immediately or cover and chill until ready to serve.
