Chicken Stuffed Tomatoes

Soak gelatin in cold boiled water for 1 hour.

Cut the onion into 4 pieces and cut the carrots into large pieces.

Place the filet, onion, carrots into the sauce pan. Add salt, pepper, spices and boil the filet until ready.

Wash the tomatoes, cut the top off and carefully remove the pulp.

When the filet is boiled, filter the broth (you will only need 1-2 cups of broth), add gelatin and bring to a boil, but don’t boil. Let it cool.

Finely cut the filet.

Place the filet into tomatoes and pour the broth in.

Decorate with peas and greens. Place in the fridge for 5-6 hours.