Stuffed courgettes with tomatoes

Halve the courgettes lengthways, scoop out the inside with a spoon, leaving a 1 cm edge. Finely grate the Emmentaler AOP. Roughly chop the basil leaves and garlic, put into a high-sided vessel with the courgette flesh and the white wine. Puree with a hand-held blender. Add the cheese to the mixture, season with salt and pepper. Stir the chicken and pine nuts into the cheese mixture, season with salt and pepper. Fill the halved courgettes with the mixture, place in an ovenproof dish. Halve the cherry tomatoes, place beside the courgettes. Cover with stock and brown in a 200 degree hot oven for about 30 minutes.