Stuffed Chicken Breasts and Cherry Tomato Salad

By jojomail1

Makes 4 servings, prep is 15 minutes, plus cooking at 425 for 30 minutes and 13 minutes of cooking. From February 2010 Family Circle of Healthy Family Dinners

Ingredients

• Chicken:
• 2/3 cup part-skim ricotta cheese
• 1/4 cup fresh basil
• 4 sun-dried tomatoes (not oil packed) finely chopped
• 1 clove of garlic, finely chopped
• 4 chicken breasts, trimmed (6 1/2 ounces each)
• Wooden toothpicks
• 3/4 teaspoon salt-free onion and herb seasoning (Mrs. Dash)
• Salad:
• 8 ounces of snap peas, trimmed
• 2 cups cherry tomatoes, halved
• 3/4 teaspoon sugar
• 1/2 teaspoon salt-free onion and herb seasoning blend (Mrs. Dash)
• 1 tablespoon lemon juice

Preparation

Step 1

Heat oven to 425. In a small bowl stir ricotta, basil, sun-dried tomatoes and garlic until well combined. Use a paring knife to cut deep pockets about 2 inches wide in the thickest part of the breasts. Spoon 2 tablespoons of cheese mixture into each pocket, seal with 3 wooden toothpicks. Place chicken in 9x13x2 inch baking dish and sprinkle with salt-free seasoning. Bake at 425 for 25-30 minutes or until chicken registers 160 degrees on an instant-read thermometer. 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.