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1
Cut the top off of your tomato. Using a melon baller hallow out the tomato. I made sure to get all the seeds out to keep it from being watery. Set aside your tomatoes.
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2
Take 1 huge chicken breast or 2 small ones. Dice the chicken breast into 1 inch cubes.
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3
Take one sprig of fresh oregano, remove the leaves and chop. Add oregano, olive oil, balsamic vinegar, salt and garlic to the chicken. Mix together until chicken is evenly coated.
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4
Toss it all into a skillet set at a medium heat and cover. Let it cook about 10 minutes or until done, stirring occasionally.
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5
While the chicken is in the oven, place your tomatoes, cut side down, on a baking sheet brushed with olive oil. Drizzle tomatoes with olive oil and balsamic vinegar, sprinkle with salt. Bake in the oven at 350 degrees for approximately 5 minutes. You just want the tomatoes to warm and soften just a bit.
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6
When chicken is done, place in a bowl and using your fingers tear the chicken. Taste the chicken and season with salt and pepper if needed.
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7
Add low fat sour cream, 6 basil leaves torn by hand and cucumber. Combine until evenly coated.
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8
Fill the tomatoes with the chicken salad and garnish with a basil leaf and tomato top.
