Sun-dried Tomato, Spinach, and Cheese Stuffed Chicken
Description
You will get rave reviews with this winning chicken dish. It is simple to prepare and is made with just a few ingredients. It's very tasty and so beautiful, it would make a fantastic dish to serve to guests or at holiday time.
Ingredients
4 large chicken breasts
1 1/2 c. Kraft Sun Dried Tomato Vinaigrette Dressing & Marinade
1 c. sundried tomatoes
1 c. roughly chopped fresh spinach
1 c. feta cheese
1 c. mozzarella cheese
Directions
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Wash chicken and pat dry with paper towels. Rinse spinach, drain, pat dry with paper towels, chop roughly.
Marinade chicken breasts in the dressing/marinade up to a few hours.
Using a large sharp knife, carefully cut the chicken breasts across, not cutting all the way through. Open chicken breasts up like a book and layer on the remaining ingredients. You might not be able to fit all of it in, so just leave some, on the side. Stick a couple of wooden toothpicks in near the opening to hold it all together.
Heat up a cast iron skillet, if you have one; sear chicken on both sides. Lower the heat and continue cooking on the stove until done or, if you're using an oven proof skillet, put the pan in a preheated oven at about 375 degrees. It could be completely cooked it in the oven on a baking sheet if you don't feel like searing it. Just be sure to cook it until the center reaches 165 degrees when checked with a thermometer.
4 servings.