Chicken salad in tomatoes

8-10 leaves Basil

3 cloves garlic

2 tomato (large)

2 sprigs oregano

1 chicken breast

1 cucumber

3 tbsp. fat-free sour cream

2 tbsp. olive oil

1 tbsp. balsamic vinegar

salt

Tomatoes washed, cut off the top, gently with a spoon to choose the core.

Cut the breast into cubes, oregano and garlic chop, combine all in a saucepan, add half the oil and vinegar, add salt, put on a moderate fire, pour 100 ml of water, boil until tender chicken.

The oven heat to 150 degrees.

Grate the tomatoes with salt, coat with oil, put on with parchment baking sheet, drizzle with vinegar, bake for 5 minutes

When the breast is ready, turn off the fire, add the Basil, cucumbers sliced into strips and sour cream, stir, add salt and pepper stuffing.

Stuff the tomato salad.

Before serving chicken salad in tomatoes, cover the cut off tops of tomatoes and garnish with Basil leaves.