One of my favorite easy meals this time of year is something I came up with on the fly one summer evening when more tomatoes than I knew what to do with lined my kitchen counters. We call it "tomato pie".
2 cups cooked, shredded chicken
2 tablespoons bone broth
a splash of lemon juice
fresh basil, chopped
1-2 cups grassfed shredded cheese, such as sharp cheddar or parmesan
3-4 organic tomatoes
unrefined salt and pepper to taste
In a mixing bowl, mix the shredded chicken, mayonnaise, bone broth, a splash of lemon juice and salt and pepper to taste. Spread mixture on the bottom of a pie plate and sprinkle with fresh basil and grated cheese. Thickly slice your fresh tomatoes and layer them on top of the chicken mixture. Sprinkle with more cheese and salt and pepper. Bake at 400 until cheese is melted and tomatoes are starting to caramelize. Add some more basil to garnish and dig in. This recipe can easily be doubled for a 9x13.