Sauté the chopped onion with chopped garlic in oil until they are well browned.
Soak the bread in milk and drain well.
Shred the boiled chicken breast with the bread, add the chopped parsley, grated cheese, season with salt and pepper to taste, mix.
Cut off the tops of the tomatoes and remove the pulp. Transfer them into a bowl, add 1 clove of chopped garlic, season with salt and pepper to taste, and mash everything thoroughly.
Pour the sauce into a mold.
Fill the tomatoes with the meat filling, cover with lids,
Transfer to a dish over sauce,
Add thyme and drizzle with oil.
