Step 1: Cut the caps off the tomatoes and scoop out the flesh with a spoon and set aside.
Salt the inside of the tomatoes and turn them over to let them drain.

Step 2: Heat the butter in a frying pan and brown the garlic, onion and carrot, add the white wine and chicken stock and reduce to almost dry over low heat.
Add the chicken and tomato flesh, season with salt and pepper and cook for a few minutes.

Step 3: Remove from heat and add beaten egg, bread crumbs, mustard, parsley, basil, cheese, pinch of nutmeg and season with salt and pepper, mix well.

Step 4: Fill the tomatoes with a bit of a bulge and place them in a dish.
Oil and bake in a preheated oven at 180° for about 30 to 40 minutes.
Serve with rice or a good salad.

The Chef’s special touch:
Add some smoked bacon to the stuffing.