• Preheat your oven to 400 degrees.

Prepare the Tomatoes:

• Gently remove the core out of the tomatoes, cut them in half, scoop out the insides into a bowl and set aside. When you hollow out the tomato be careful to leave a 1/4 inch around all sides of the tomato. Then place the tomatoes on a paper towel upside down so they can drain.
  

Prepare the filling for the Tomatoes:

• In a large skillet, heat some olive oil over a medium heat. Add the finely chopped shallot and garlic and sauté for a couple of minutes. Add the oregano, chili and continue to sauté until soft (about 2 minutes).
• In a separate bowl, add the scooped tomatoe mixture to the ground chicken breast and mix together. Add this mixture to the skillet of shallots and garlic. Cook everything until the chicken is lightly browned, about five minutes. Turn the heat off and stir in the basil, spinach, fontina and parmesan cheeses.

Putting it together:

• In a baking dish, lightly butter or oil the dish. Place your tomatoes in the baking dish and season insides of the tomatoes with salt and pepper.
• Stuff the tomatoes with the meat mixture (filling will shrink as you cook, so be sure to mound tops until they look like they’re overflowing), and bake until cheese is melting and tops are golden (about 15 minutes).
• Let cool for 5 minutes before serving. Garnish with remaining basil and serve with a green salad.