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Ingredients

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Directions

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

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  • 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.

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  • 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.

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.

Nutrition Facts

333 calories; 6 g total fat; 3 g saturated fat; 120 mg cholesterol; 217 mg sodium. 16 g carbohydrates; 4 g fiber; 51 g protein;

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