Stuffed Chicken Breasts and Cherry Tomato Salad

Stuffed Chicken Breasts and Cherry Tomato Salad

Makes 4
Prep 15 m
Bake 30 m
Cook 13 m




  1. 1 of 3 Heat oven to 425 degrees F. In a small bowl, stir together ricotta, basil, sun-dried tomatoes and garlic until well combined; set aside.
  2. 2 of 3 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. 3 of 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.


  1. 1 of 1 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.
Nutrition Information for Stuffed Chicken Breasts and Cherry Tomato Salad
Servings Per Recipe: 4
Per Serving: 4 g fiber, 217 mg sodium, 333 kcal cal., 51 g pro., 16 g carb., 6 g Fat, total, 120 mg chol., 3 g sat. fat
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Printed from 07/18/2019