In a pan, start by browning the finely chopped onion with the pressed garlic and 2 tablespoons of olive oil.When they are tender, pour into a small salad bowl. Finely cut the chicken into small pieces and add it to the onion in the salad bowl.Salt, pepper, add the cream cheese, chicken spices and a little chopped flat-leaf parsley.Mix well. Preheat your oven to 180°C.
Wash your tomatoes, cut the tops to form a cap and empty your tomatoes into a baking dish. Also place your emptied tomatoes there.
Place the chicken stuffing in your tomatoes and cover each with a cap.
Drizzle with olive oil, salt and pepper.
Bake for 40 to 50 minutes then serve with rice (to be completed here) or semolina.
