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Cut the tops off the tomatoes and scoop out the insides carefully with a spoon, leaving a hollow shell. Reserve the tomato pulp and juice for later use or discard if you prefer. Lightly sprinkle the inside of the tomatoes with a pinch of salt.
Cook the Chicken Filling:
In a skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until softened, about 3-4 minutes. Add the ground chicken (or shredded chicken) and cook until browned, breaking it up into small pieces. Season with salt, black pepper, oregano, and the fresh herbs (parsley and basil). Stir well to combine and cook for an additional 2-3 minutes.
Stuff the Tomatoes:
Once the chicken filling is cooked through, spoon the mixture into each hollowed-out tomato, packing it in gently. If you like a crispy topping, you can sprinkle Parmesan cheese and breadcrumbs on top of the stuffed tomatoes.
Bake:
Preheat the oven to 375°F (190°C). Place the stuffed tomatoes in a baking dish and bake for 20-25 minutes, or until the tomatoes are tender and the filling is golden and cooked through.
Serve:
Remove from the oven and let cool for a few minutes. Garnish with additional fresh herbs or a squeeze of lemon juice before serving.
Serving and Storage Tips:
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