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Stuffed Chicken Breasts & Cherry Tomato Salad Recipe

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This recipe for Stuffed Chicken Breasts & Cherry Tomato Salad is from , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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 61/2 ounces
Wooden toothpicks
3/4 teaspoon salt-free Onion & Herb seasoning blend (such as Mrs. Dash)

Salad
8 oz. sugar snap peas. trimmed
2 cups cherry tomatoes, halved
1 clove garlic, minced
3/4 tsp. sugar
1/2 tsp. salt-free Onion & Herb seasoning blend (such as Mrs. Dash)
1 T. lemon juice
Directions:
Directions:
Heat oven 425

Chicken
1. In a small bow, stir together ricotta, basil, sun-dried tomatoes and garlic until well combined; set aside
2. Using a paring knife, cut deep pockets in the thicket part of the breasts, about 2' wide. Spoon about 2 T. of the cheese mixture into each pocket. Seal Closed with 3 wooden toothpicks.
3. Place chicken in a 9x13" baking dish and sprinkle with the salt-free seasoning.
Bake at 425 for 25 to 30 minutes or until chicken resisters 160 on an instant-read thermometer..

Salad
Meanwhile, heat a large nonstick skillet over medium heat for 5 minutes. Add snap peas and 2 T water to skillet and cover; cook 3 minutes or until bright green and tender. Remove covered 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.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15

 

 

 

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