Sun-dried Tomato, Spinach, and Cheese Stuffed Chicken
Description
Make this super simple chicken dish with just a few ingredients. You will make it over and over again because it is so delicious and easy to prepare. Serve it with your favorite sides.
Ingredients
2 large chicken breasts
3/4 c. Sun-Dried Tomato Vinaigrette Dressing and Marinade (Kraft) or salt and pepper in olive oil would be fine
1/2 c. sun-dried tomatoes
1/2 c. roughly chopped fresh spinach
1/2 c. Feta cheese
1/2 c. Mozzarella cheese
Directions
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Marinate chicken breasts in the refrigerator in the dressing/marinade for a few hours. If you don't have time to marinate, just pour it on right before cooking.
Carefully cut the chicken breasts open like hot dog buns, not cutting all the way through.
Open the chicken breasts like a book; layer on the remaining ingredients. If you can't fit all of it in, just leave extra out, putting in as much as possible. Place several wooden toothpicks in near the opening to hold it all together.
Heat up a pan, using a cast iron skillet if you have it; sear meat on both sides, 1 1/2 minutes per side. Lower the heat; continue cooking the meat on the stove until it's done.
If you are using a cast iron skillet, put the skillet in a preheated oven at about 375ºF. Bake for 15 minutes.
You could also just completely cook it in the oven on a baking sheet if you don't feel like searing it. Be sure to cook it until the center reaches 165ºF on a thermometer.
Remove toothpicks before serving.
2 servings.