Pesto Chicken Stuffed Cherry Tomatoes

• 1 (9 3/4 ounce) can chunk chicken (The amount of chicken depends on how many you are making) or 2 -3 pieces shredded cooked chicken (The amount of chicken depends on how many you are making)
• 6 -12 cherry tomatoes (You want the largest ones you can find, easier to core and stuff)
• 4 -6 tablespoons pesto sauce (canned, jarred, fresh or homemade)
• 2 celery ribs, chopped small
• 6 -12 green olives, chopped small (I used sun-dried stuffed ones)
• olive oil
• olive juice, from green olives
• salt and pepper
• 2 -3 tablespoons parmesan cheese (optional) or 2 -3 tablespoons romano cheese (optional)
• mozzarella cheese (for topping) (optional)

1. Wash and core tomato. I got a tomatoes corer from Bed, Bath and Beyond for $4. Once they are cored place them upside down on a paper towel to get rid of the extra water.
2. In bowl mix chicken, celery and green olives (cheese if you want it). Mix in pesto a bit at a time, taste it once you have mixed in a couple tablespoons. Pesto can overpower the taste if you aren't careful. You may need more or less.
3. If you need a bit more moisture and don't want to use more Pesto add a bit of olive oil.
4. Pepper to taste. If it needs a more salty taste use either some of the green olive juice or salt (coarse salt is better).
5. Use either a small spoon or a Ziploc bag that the tip was cut from and fill the tomatoes.
6. If you want to get all pretty and fancy you can top it w/cheese or a green olive slice or basil leaf. You can also top w/Mozzarella Cheese and put under the broiler until cheese is melted.

chicken, tomatoes, pesto sauce, celery, green olives, olive oil, olive juice, salt, parmesan cheese, mozzarella cheese

Taken from www.food.com/recipe/pesto-chicken-stuffed-cherry-tomatoes-274531 (may not work)