Sundried Tomato, Spinach and Cheese Stuffed Chicken
Two large chicken breasts
3/4 cup Kraft Sun Dried Tomato Vinaigrette Dressing & Marinade
(salt and pepper and olive oil would also work fine)
1/2 cup sundried tomatoes
1/2 cup field fare frozen chopped spinach (defrosted)
1/2 cup feta cheese
1/2 cup mozzarella cheese
Marinate the chicken breasts in the dressing for a few hours.
With a large sharp knife, carefully cut the chicken breasts like hot dog buns. Don’t cut all the way through.
Open the chicken breasts up where you cut them and layer on the remaining ingredients. It’s okay if you can’t fit all of it in, you can just leave some out. Just squish in as much as you can. Stick a couple of toothpicks in near the opening, to keep it all together.
Heat up a pan (I used a cast iron skillet) and sear the meat on both sides. You can lower the heat and continue cooking the meat on the stove until it’s done or, if you’re using a cast iron skillet, you can put the pan in the oven at about 190ºC. You can also just completely cook it in the oven on a baking sheet, if you don’t feel like searing it.
Just make sure you cook it until the centre reaches 75ºC on a thermometer.
Many thanks to www.yammiesnoshery.com for this recipe.