* 1/2 chicken breast
* 1 onion
* 1 carrot
* 2 cloves garlic
* 1 glass of white wine
* 4 small tomatoes
* cheese to sprinkle on top
* salt and pepper
Cut a lid on the tomatoes, then scoop out the core with a teaspoon. It is left to drain.
Finely chop the onion and put it in a few tablespoons of olive oil. Add the finely chopped carrot and crushed garlic. When it starts to soften, add the chopped breast and mix well. Quench with wine and mixed tomato pulp. Season to taste with salt, pepper and rosemary. Let it boil until all the juice decreases and add a little parsley. Leave to cool.
With this composition, fill the tomatoes, sprinkle a little grated cheese and cover with the cut lid.
Put them in a heat-resistant dish and put them in the oven until the tomatoes soften a little and the cheese browns.