SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 310.2
  • Total Fat: 5.8 g
  • Cholesterol: 119.3 mg
  • Sodium: 221.3 mg
  • Total Carbs: 12.4 g
  • Dietary Fiber: 3.2 g
  • Protein: 50.2 g

View full nutritional breakdown of Stuffed Chicken Breasts and Cherry Tomato Salad calories by ingredient
Report Inappropriate Recipe

Stuffed Chicken Breasts and Cherry Tomato Salad

Submitted by: AASLP___
Stuffed Chicken Breasts and Cherry Tomato Salad

Number of Servings: 4

Ingredients

    2/3 cup part-skim ricotta cheese
    1/4 cup chopped fresh basil
    4 sun-dried tomatoes (not oil packed), finely chopped
    1 clove garlic, finely chopped
    4 chicken breasts, each trimmed to weigh about 6-1/2 ounces
    Wooden toothpicks
    3/4 teaspoon salt-free Onion&Herb seasoning blend (such as Mrs. Dash)
    8 ounces sugar snap peas, trimmed
    2 cups cherry tomatoes, halved
    1 clove garlic, minced
    3/4 teaspoon sugar
    1/2 teaspoon salt-free Onion&Herb seasoning blend (such as Mrs. Dash)
    1 tablespoon lemon juice

Directions

1. Heat oven to 425 degrees F. Chicken: In a small bowl, stir together ricotta, basil, sun-dried tomatoes and garlic until well combined; set aside.

2. Using a paring knife, cut deep pockets in the thickest part of the breasts, about 2 inches wide. Spoon about 2 tablespoons of the cheese mixture into each pocket. Seal closed with 3 wooden toothpicks.

3. Place chicken in a 9 x 13 x 2-inch baking dish and sprinkle with the salt-free seasoning. Bake at 425 degrees F for 25 to 30 minutes or until chicken registers 160 degrees F on an instant-read thermometer.

4. Salad: Meanwhile, heat a large nonstick skillet over medium heat for 5 minutes. Add snap peas and 2 tablespoons water to skillet and cover; cook 3 minutes or until bright green and tender. Remove cover and cook until water has evaporated, about 2 minutes. Add tomatoes, garlic, sugar and salt-free seasoning to skillet and cook 3 minutes. Stir in lemon juice and serve with chicken.

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user ANNE_SP.





TAGS:  Poultry |

Great Stories from around the Web


Rate This Recipe