Stuffed Chicken Breasts and Cherry Tomato Salad

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.