Stuffed Chicken Breasts and Cherry Tomato Salad
- Minutes to Prepare:
- Minutes to Cook:
- 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
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.
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.
Nutritional Info 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
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