mmm mmm delicious.

I love to bake {anything sweet, really, but especially if cocoa powder or chocolate chips are part of the recipe}, but I don't have as much practice cooking actual food. I saw this in Family Circle, and decided it looked too delicious to pass up.
It was really easy, and even the kids liked it. Surprise.

stuffed chicken breasts
{from family circle, feb. '10}

2/3 c. part-skim ricotta cheese
1/4 c. chopped fresh basil
4 sun-dried tomatoes {not oil packed}, finely chopped I couldn't find the sun-dried tomatoes, so I just used a handful of cherry tomatoes.
1 clove garlic, finely chopped
4 chicken breasts, each trimmed to weigh about 6.5 oz
wooden toothpicks
3/4 tsp. salt-free Onion & Herb seasoning blend

1. Heat oven to 425 degrees. In a small bowl, stir together ricotta, basil, 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 tbs 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 for 25 to 30 minutes or until chicken registers 160 degrees on an instant-read thermometer.

Makes 4 servings.