Stuffed Chicken Breasts and Cherry Tomato Salad

Stuffed Chicken Breasts and Cherry Tomato Salad
Servings: 4 Prep 15 mins Bake 425°F 30 mins Cook 13 mins


  • 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

Make It


1. 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. 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. 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 Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 333, Fat, total (g): 6, chol. (mg): 120, sat. fat (g): 3, carb. (g): 16, fiber (g): 4, pro. (g): 51, sodium (mg): 217, Percent Daily Values are based on a 2,000 calorie diet.